Combine warm water (about 105–115°F / 40–46°C) and sugar in a small bowl. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

To the flour well, add the yogurt, milk, vegetable oil, and the foamy yeast mixture. Stir with a wooden spoon or dough hook until a rough dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If using a stand mixer, knead with the dough hook for 5–6 minutes.

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

After the first rise, punch down the dough gently and divide into 6 equal portions (about 85–95 g each). Shape each portion into a smooth ball, cover, and let rest 20 minutes to relax the gluten (this makes rolling easier).

Garlic-Cilantro Topping & Finish

While the dough is resting, melt 3 tablespoons unsalted butter in a small skillet over low heat. Add the minced fresh garlic and cook gently for 30–60 seconds until fragrant but not browned.

Remove the skillet from heat. Stir in the finely chopped cilantro, garlic powder, and kosher salt. Keep warm; this mixture will be brushed on the naan right after cooking.

For Cooking

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). If you prefer a charred top, preheat the broiler and have a baking sheet ready.

On a lightly floured surface, roll each dough ball into an oval or teardrop shape about 1/8 to 1/4 inch thick, roughly 7–8 inches long. Keep unused pieces covered to prevent drying.

Lightly oil the hot skillet with 1 tablespoon vegetable oil or ghee, spreading it with a paper towel so it's evenly coated but not pooling.

Place one rolled naan in the pan. Cook 1–2 minutes until bubbles form and the underside has golden-brown spots. Flip with tongs and cook the other side 1–2 minutes. If you want charred blistered spots, after cooking both sides in the skillet, transfer the naan to the preheated broiler for 30–60 seconds, watching closely to avoid burning.

Immediately after removing the hot naan from the pan, brush generously with the garlic-cilantro butter mixture so it soaks into the surface.

If using, sprinkle optional nigella or sesame seeds across the brushed surface and gently press so they adhere. Repeat cooking and finishing for remaining dough pieces.

Serve the garlic naan warm. Store cooled naan in an airtight container for up to 2 days or freeze for longer storage; reheat wrapped in foil in a 350°F (175°C) oven until warmed through.