Butter naan

Ingredients:

• 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) warm water
• 1/4 cup (60ml) warm milk
• 2 tablespoons (30g) plain yogurt
• 1 tablespoon (12g) sugar
• 1 teaspoon (5g) salt
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (2g) baking soda
• 2 tablespoons (30g) unsalted butter, melted
• Additional melted butter for brushing
• 1 tablespoon (8g) chopped fresh cilantro (optional)

Instructions:

1. In a large mixing bowl, combine warm water, warm milk, yogurt, and sugar. Stir until the sugar is dissolved.
2. Add flour, salt, baking powder, and baking soda to the wet ingredients. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm place for 1-2 hours until it doubles in size.
5. Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball.
6. Preheat a cast-iron skillet or tawa over medium-high heat.
7. On a floured surface, roll each dough ball into an oval or round shape, about 1/4 inch thick.
8. Brush one side of the rolled dough with water and place it on the hot skillet, water side down. Cook until bubbles form on the surface, about 1-2 minutes.
9. Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear. Remove from heat and brush with melted butter.
10. Garnish with chopped cilantro if desired and serve immediately.

Notes:

For a more authentic flavor, you can cook the naan in a tandoor if available. Naan can be stored in an airtight container for up to 2 days and reheated on a skillet before serving. Serve with your favorite Indian curry or lentil dish for a complete meal.