Indian Naan with Garlic-Coriander Butter

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together the flour and salt. Add the yeast mixture, yogurt, and oil. Mix until combined, then turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Lightly oil a clean bowl, place the dough in it, turn to coat, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat a cast-iron skillet or non-stick pan over high heat, or preheat your oven to 230°C (450°F) with a baking stone or inverted baking sheet inside. Divide the risen dough into 6 equal portions. On a floured surface, roll out each portion into an oval or round shape, about 0.5 cm thick. Cook each naan in the hot skillet for 1-2 minutes per side until golden brown spots appear and it puffs up. If using an oven, place on the hot baking stone and bake for 2-3 minutes until puffed and lightly browned.

While the naan is cooking, melt the butter in a small saucepan. Add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat and stir in the chopped coriander. Brush the freshly cooked, warm naans generously with the garlic-coriander butter and serve immediately.