Garlic naan

Method

1. 1 Mix the dry yeast with warm fresh milk and sugar, and let it sit for 10 minutes until the yeast foams.
2. 2 Mix the flour, salt, yogurt, and yeast mixture, and knead for 10 minutes until the dough is smooth and elastic.
3. 3 Cover with a damp cloth and let the dough rise for 2 hours in a warm place until it doubles in size.
4. 4 Divide the dough into small pieces, then roll them into long, teardrop-shaped pieces about 5 mm thick.
5. 5 Place the pancake on a very hot cast iron pan and cook each side for 2 minutes until puffed up and slightly charred.
6. 6 Spread ghee butter mixed with minced garlic and cilantro on the bread, and serve hot.

With an appliance

• Oven 28 min

  Change step 5: Place the naan on the rack in the oven at 250 degrees for 5 minutes and rotate the tray after 3 minutes; the naan will rise evenly, without needing to be flipped, but will have fewer burnt spots and lack the cast iron pan flavor.