- 2–1/2 teaspoons active dry yeast
- 1 cup warm water (about 110 degrees F)
- 3 tablespoons granulated white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 3–3/4 cups bread flour, and additional flour for dusting work surface
- 1 tablespoon olive oil or vegetable oil (for coating bowl)
- 3 tablespoons butter, melted
- Optional: fresh chopped cilantro
- In a large bowl, place the yeast in warm water. Stir to dissolve and let sit for about 10 minutes or until frothy. Once frothy, Add sugar, milk, egg, salt and flour. Stir to combine, making a soft dough. Add more flour if necessary. Place dough on a surface dusted with flour and knead for about 4-5 minutes or until smooth.
- Place in a large bowl that has been coated with oil and cover with a damp towel or plastic wrap. Let sit in a warm spot for 1-1/2 to 2 hours, or until doubled in size (the warmer the spot, the faster dough will rise).
- Once dough has doubled in size, place on a surface dusted with flour. Form dough into a rectangle and slice in 6 equal portions. Form each portion into a round ball.
- Using a rolling pin, roll each ball of dough into an oval shape about 1/8-inch thick.
- Heat a large skillet over medium heat. Once skillet is hot, place dough in the dry skillet and cook for about 3 minutes, or until the top has several air bubbles and the bottom is golden and blackened in areas. Flip the dough and cook an additional 1-1/2 to 2 minutes, or until bubbled areas are golden and blackened. Repeat with the remaining naans.
- Brush naans with melted butter and top with fresh chopped cilantro, if desired.