Naan

Steps

• Dough: Whisk the flour, yeast, and sugar together, then stir in the yogurt, warm milk, and oil to form a shaggy dough. Add the salt and knead until smooth and elastic.
  ⏱ Start 8 min timer
• Rise: Cover and let rise in a warm spot until doubled.
  ⏱ Start 90 min timer
• Shape: Divide into 6 pieces and roll each into a thin oval, about 1/4 inch thick.
• Cook: Heat a dry skillet over high heat until genuinely very hot. Slap a piece of dough directly onto the surface and cook until large bubbles form and the underside is charred in spots.
  ⏱ Start 2 min timer

  Tip: Genuinely hot, almost smoking. A moderately hot pan will only brown the naan evenly rather than producing the characteristic blistered, spotted char.

• Cook: Flip and cook the second side briefly until cooked through and lightly charred.
  ⏱ Start 1 min timer
• Finish: Brush immediately with melted butter (mixed with garlic if using) while still hot.

  Tip: Brushing hot naan lets the butter melt straight into the bread rather than sitting on top of a cooling surface.