1. Activate the yeast:
In a small bowl, combine the yeast, sugar, and warm water. Let it sit for 5–10 minutes until it becomes frothy.

2. Make the dough:
In a large bowl, combine the flour and salt. Add the yeast mixture, olive oil, yogurt, and milk. Mix together until a soft dough forms. Knead the dough on a floured surface for about 5–7 minutes until it’s smooth and elastic. If it’s too sticky, add a little more flour.

3. Let the dough rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.

4. Preheat a skillet:
Heat a large non-stick skillet or cast-iron pan over medium-high heat.

5. Shape the naan:
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball, then flatten it into a round or oval shape using your hands or a rolling pin.

6. Cook the naan:
Brush one side of the naan with a little bit of water. Place the wet side of the naan onto the preheated skillet. Cook for 2–3 minutes, until bubbles form on top. Flip it over and cook for another 2–3 minutes until golden and cooked through. You can press down gently to ensure even cooking.

7. Garlic butter finish:
Brush the cooked naan with melted butter and sprinkle with minced garlic. Garnish with fresh cilantro.