Artisanal Garlic Butter Tandoori Naan – Pillowy, Charred Flatbread with Nigella & Cilantro

Measure all ingredients precisely. Wash and dry the cilantro. Mince the garlic finely. Set aside.

In a small bowl, dissolve the yeast in 30ml warm water with 1 tsp sugar. Let sit for 5 minutes until frothy.

In a large mixing bowl, combine 250g flour, 1 tsp salt, and 1 tsp sugar. Mix well.

Create a well in the center, pour in the frothy yeast mixture, 125g yogurt, 60ml warm milk, and 15ml oil. Mix with a wooden spoon until a shaggy dough forms.

Transfer dough to a lightly oiled surface and knead for 8–10 minutes on medium heat (if using a stovetop dough warmer) or at room temperature until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough, divide into 4 equal portions, and roll each into a ball. Let rest for 10 minutes.

Heat a heavy‑bottomed skillet or tawa on high flame. When the surface is very hot, place a rolled dough ball on it. Cook for 2–3 minutes until bubbles form and the underside shows light char marks.