Step 1

In a microwave safe container or on the stovetop, warm the ⅔ cup milk until it’s about 110F (about 45 seconds, use a thermometer to check). In a medium bowl or large measuring cup: add ½ cup of warmed milk, yogurt and 2 tsp oil. Whisk to combine.

Step 2

In a large bowl add: 2 cups flour, 1 tsp sugar, instant yeast, ½ tsp kosher salt and mix to combine all the ingredients.

Step 3

Pour half of the milk mixture into the dry bowl ingredients and using a silicone spatula, stirring to combine with the flour. Continue stirring while slowly adding the rest of the milk mixture. Dough should be sticky, if it is too dry add a little bit more of the warmed milk you had leftover.

Step 4

Lightly dust the countertop with flour and oil your hands with a little bit of olive oil. Begin kneading the dough for it to come together. Continue to knead for 5 minutes, dough should be sticky. If it is overly sticky, add a little more flour, but you want it to remain tacky to the finger. Cover and allow to rise for 2 hours in a warm place.

Step 5

After 2 hours remove cover and punch down on the dough to deflate.Rub a little olive oil on your hands and divide the dough into 8 pieces and roll each one into a ball.

Step 6

Sprinkle a little flour on your countertop and on your rolling pin. Place a ball of dough down and roll it into a thin oval. Sprinkle some of the garlic and chopped cilantro over the top and roll the pin once more over the top to press it into the dough. Repeat with remaining dough balls.

Step 7

Heat a cast iron skillet over medium high heat for 2 minutes. Once it’s very hot, place the naan on the skillet and allow it to cook for 1 minute, it should bubble. Flip it over and cook another 1 minute.

Step 8

Remove from skillet and immediately brush with melted ghee, then place on a cooling rack. Repeat with remaining naan.