In a small bowl, combine warm milk, sugar, and yeast. Stir and let rest for 5–7 minutes until foamy.

In a large bowl, whisk the flour and salt together.

Make a well in the flour and add yogurt, oil, and the foamy yeast mixture. Mix with a spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and slightly elastic.

Lightly oil the same bowl, place the dough back in, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours until doubled.

While the dough rises, mix the melted butter with minced garlic and chopped cilantro. Set aside.

Punch down the dough, divide into 8 equal pieces, and shape into balls. Cover and let rest for 15 minutes.

On a floured surface, roll each ball into a teardrop or oval about 1/4-inch thick.

Place a cast-iron skillet or heavy pan over medium-high heat until very hot.

Place a rolled naan onto the hot skillet. Cook for 1–2 minutes until bubbles form and the bottom has dark spots. Flip and cook another 1–2 minutes.

Brush with the garlic butter mixture immediately after cooking.

Serve warm. Stack on a plate covered with a towel to keep warm.