Step 1: Prepare the Dough

In a large bowl, combine 2 cups of all-purpose flour, 1 tsp sugar, 1/2 tsp salt, 1 tsp double-acting baking powder, and 1/4 tsp baking soda. Add 2 tbsp of oil and 1/4 cup of yogurt. Gradually mix in milk or water until a soft, barely sticky dough forms.

Step 2: Knead the Dough

Knead the dough in the bowl for a few minutes until it becomes smooth and elastic. The dough is ready when it bounces back slowly after being poked.

Step 3: Rest the Dough

Form the dough into a ball, coat it with a little oil to prevent it from drying out, and place it back in the bowl. Cover with a wet towel and let it rest at room temperature for at least 30 minutes. For better results, you can let it rest for several hours.

Step 4: Shape the Naan

After resting, punch down the dough and give it a brief final knead. Divide the dough into four equal balls. On a clean, un-floured surface, press one ball flat and roll it out into a thin, teardrop or oval shape. The dough should stick slightly to the counter, which helps with rolling.

Step 5: Add Toppings

Grate or press the garlic cloves. Spread the garlic and chopped cilantro over the surface of the rolled-out dough. Gently press the toppings in with your hands, then use a rolling pin to roll over them once more, embedding them firmly into the dough.

Step 6: Prepare for Cooking

Peel the naan off the counter. Dip your fingers in water and lightly wet the entire bottom surface of the naan. This will create a sticky paste to help it adhere to the pan.

Step 7: Cook the Bottom

Heat a dry cast-iron skillet over medium heat. Place the naan in the hot pan, wet-side down, and press it gently to ensure it sticks. Cook for 1-2 minutes until you see large bubbles forming and the edges of the dough start to look dry and cooked.

Step 8: Cook the Top

Once the bottom is set, turn the stove burner to high. Carefully grab the pan handle with an oven mitt, invert the entire skillet, and hold it directly over the burner. The direct heat will cook the top of the naan, creating charred, crispy spots on the bubbles. Do this for about 30-60 seconds, moving the pan around to cook evenly until you see some smoke and singed spots.

Step 9: Finish and Serve

Turn the pan back upright. Use a spatula to release the cooked naan from the pan. While it's still hot, generously brush the top with melted salted butter. Serve immediately.

• Use yogurt with live active cultures for leavening.

• For best results, let the no-yeast dough rest for at least 30 minutes, or several hours if possible.

• Grate or press the garlic for thin, stringy pieces that adhere better to the dough than chopped garlic.

• Roll the dough by pushing the rolling pin outward and off the edge, rather than back and forth, to prevent sticking.

• Wetting the bottom of the naan before placing it in the pan helps it stick, which is crucial for the tawa-style cooking method.

• Clean the pan between cooking each naan to remove residue that could prevent the next one from sticking properly.

• A yeast-leavened dough can also be used, which offers a superior flavor but a less traditional, more bread-like texture.

• The naan can be cooked under a broiler on a pizza stone for a flatter, but still tasty, result.