Soft & Fluffy Naan

Make the dough:

1. In a small bowl, combine the warmed milk, sugar and active dry yeast. Give it a stir and set aside until bubbly, about 5 minutes.
2. In a stand mixer bowl, add all-purpose flour, Greek yogurt, ghee (or melted butter), salt and activated yeast mixture.
3. Knead for about 10 minutes on low-medium speed until the dough comes together and is shiny and smooth.
4. If the dough is too sticky, add about 1 tablespoon of flour at a time and continue kneading, until slightly tacky. Conversely, if the dough is too dry, add in 1 teaspoon of water and continue kneading.
5. Place the dough into a lightly greased bowl, cover it with plastic wrap and let it rest in a warm location to double in size.
6. On a lightly floured surface, divide the dough into 6 to 8 pieces, depending on how large you like them.
7. Use a rolling pin to flatten to about about ⅛" inch thickness into a tear-drop shape or oval shape, and set onto a large piece of parchment paper.
8. Repeat with the remaining dough.

Cook the naan:

1. Heat up a dry frying pan or cast iron skillet over medium-high heat.
2. Place the shaped dough onto the skillet/fry pan and cover with a lid. Cook for 1-2 minutes, until puffy and use a pair of tongs to flip and cook for another minute, until golden brown.
3. Remove naan and brush the top of the naan with melted butter or ghee using a pastry brush.
4. Garnish with chopped cilantro, if desired.
5. Cover naan with a clean kitchen towel to keep warm.