Step 1

Whisk 1/2 cup warm whole milk, 1/4 cup warm water, 2 1/2 teaspoons active dry yeast, and 1 teaspoon packed brown sugar together in a medium bowl. Cover the bowl with plastic wrap and let sit until the mixture is bubbly, 10 to 15 minutes.

Step 2

Uncover (reserve the plastic wrap) and add 2 1/4 cups all-purpose flour, 1 tablespoon canola oil, and 1 teaspoon kosher salt. Stir until a dough ball forms.

Step 3

Transfer the dough ball onto a lightly floured work surface. Knead until smooth, about 3 minutes. Coat a large bowl with cooking spray. Pace the dough in the bowl. Cover with the plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Step 4

Transfer the dough onto a lightly floured work surface. Divide into 8 portions (about 2.75 ounces each). Shape each portion into a ball. Cover and let rest for about 5 minutes. Meanwhile, make the garlic butter if using. Heat a large cast iron skillet or griddle over medium-low heat.

Step 5

Roll out each dough ball into a 7-inch round about 1/4-inch thick. If you don’t have room for them to sit in a single layer, sprinkle each one lightly with flour to prevent sticking and stack them.

Step 6

Brush the skillet lightly with canola oil. Place 1 naan in the pan (or as many will fit on a griddle) and cook until golden brown in spots, cooked through, and lightly puffed, 30 to 35 seconds per side.

Step 7

Transfer to a serving plate. Lightly brush with more oil, and sprinkle with coarsely chopped fresh cilantro if desired. Alternatively, brush with the garlic butter. Repeat cooking the remaining naan rounds, brushing the skillet with more oil before each naan.

Step 8

Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Stir in 2 tablespoons coarsely chopped fresh cilantro leaves and 3 minced garlic cloves. Cook until fragrant, about 1 minute. Turn off the heat.