Prepare the Naan Dough:

• In a small bowl, combine the warm water, warm milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until it becomes frothy. This activates the yeast.
• In a large mixing bowl, combine the flour, salt, and baking powder. Add the yogurt, oil (or melted butter), and the frothy yeast mixture to the flour mixture. Stir until the dough begins to come together.
• Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour; if it’s too dry, add a bit more water or milk.
• Once kneaded, shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and allow it to rise for 1 hour in a warm place, or until doubled in size.

Prepare the Butter Garlic Topping:

• In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat and set aside.
• Stir in the chopped cilantro and a pinch of salt to the butter garlic mixture. This will be used to brush on the naan after it’s cooked.

Shape the Naan:

• Once the dough has risen, punch it down to release the air. Divide the dough into 6 equal portions (for smaller naan) or 4 portions (for larger naan).
• Roll each portion into a ball and then roll out each ball into an oval or tear-shaped naan (about 6-8 inches long) on a floured surface. Try to keep the dough at an even thickness, but it doesn’t need to be perfect.
• Optional: Before rolling out, you can lightly flatten the ball with your hands for a more rustic shape, or you can roll the dough with a rolling pin.

Cook the Naan:

• Pan Method: Heat a heavy skillet (preferably cast iron) over medium-high heat. Once the skillet is hot, place the rolled-out naan on the skillet. Let it cook for 2-3 minutes, or until bubbles form on the surface and the bottom has golden brown spots.

• Flip the naan and cook for another 1-2 minutes on the other side until golden brown. You may want to press gently on the naan with a spatula to ensure even cooking.

• Oven Method: Preheat your oven to the highest temperature (about 500°F or 260°C), and place a pizza stone or baking sheet inside to heat up. Once the oven is preheated, transfer the rolled naan onto the hot stone or sheet and bake for 3-5 minutes until puffed and golden brown. Broil for the last 1-2 minutes to get a charred effect (optional).

• Optional step (for extra fluffiness): If using the oven, you can place a damp cloth over the naan after baking for a minute or two to help keep them soft and chewy.

Brush with Butter Garlic Mixture:

• Once the naan is cooked, immediately brush each naan with the garlic butter mixture, ensuring the garlic and cilantro are evenly spread on top.

Serve:

• Serve the butter garlic naan warm as a side dish with your favorite curry, grilled meats, or as part of a larger Indian meal. Naan is often enjoyed with dips like raita, chutney, or served with a flavorful curry sauce.