Soft Restaurant-Style Garlic Naan

In a bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5-10 minutes until it begins to bubble on top, indicating the yeast is active.

Add the warm milk, yogurt, vegetable oil, minced garlic, flour, baking powder, and salt to the yeast mixture. Mix everything together until the dough comes together, then use your hands to fully incorporate all ingredients.

Turn the dough out onto a lightly floured surface. With floured hands, knead the dough until it becomes smooth, about 3-5 minutes.

Lightly grease the same mixing bowl with cooking oil spray. Place the dough in the bowl and cover with plastic wrap. Let it rest at room temperature for about 1 hour, or until it has doubled in size.

Once the dough has risen, divide it into 10 equal pieces. Roll each piece into a ball, then use a rolling pin to roll each ball into an oval shape, approximately 6 inches long and ⅛-inch thick. Repeat with all pieces of dough.

Heat a large cast iron skillet over medium-high heat. Grease the skillet with ½ teaspoon of the extra oil, spreading it evenly across the surface.

Place one piece of naan dough on the hot skillet and cook until bubbles form on top, about 1-2 minutes. While it cooks, brush the top surface with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.

Remove the cooked naan from the skillet and wrap it in a clean kitchen towel to keep it warm and soft. Repeat the cooking process with the remaining pieces of dough, keeping all cooked naan breads wrapped in the towel.

In a small bowl, combine the melted butter and minced garlic, mixing well.

Brush each warm naan bread with the garlic butter mixture and sprinkle with chopped fresh cilantro or parsley. Serve immediately.