In a large bowl, combine the warm water-milk mixture with sugar and yeast. Whisk for 10 
seconds then let sit for 10 minutes until the yeast has activated and become 
foamy/bubbly.

Add in the yogurt, flour, baking powder, 2 teaspoons salt and 3 tablespoons oil. Mix until 
a shaggy dough begins to form.

Place dough onto a floured counter and knead for 5 minutes until smooth. Add a bit 
more flour as needed to prevent the dough from sticking to the counter.

Grease the large mixing bowl from earlier with oil or cooking spray and place the dough 
inside. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 hour or 
until doubled in size.

Transfer the dough to a floured work surface and divide the dough into 12 equal balls of 
dough. Set the dough balls off to the side of the counter.

Heat a large nonstick skillet over medium-high heat for 2 minutes. Set a small bowl with 
remaining 3 tablespoons of oil on the side (for brushing naan later).

Roll one piece of dough into a long oval shape, about 1⁄4” - 1⁄8” in thickness. Sprinkle with 
just a bit of water. Set the raw naan (water side facing down) into the hot skillet and cook 1-2 minutes. Brush the top with a bit of oil. Flip and cook 1-2 more minutes. Once cooked, transfer to a clean kitchen towel and wrap to keep warm. Repeat with remaining naan dough. **While the naan cooks, roll the next piece of dough and add more flour to your work surface as needed to prevent the dough from sticking.

Repeat the rolling & cooking process until all 12 pieces of naan are cooked and wrapped in the kitchen towel.

Preheat the oven to 200°F.

Place the butter in a medium pot and melt over medium heat, then turn off the heat. Mix 
in the minced garlic, cilantro and remaining 1⁄2 teaspoon salt.

Place all the cooked naan pieces onto a baking sheet and brush spread on the 
garlic-butter mixture. It’s ok if the naan is layered in the pan.

Cover the pan with foil and place in the oven for 10 minutes to keep warm and lightly 
cook the garlic.