Using a stand mixer, combine flour, salt, sugar, and yeast.

Add yogurt and continue to mix. Turn the speed up slightly, and add milk and water 1/4 c. at a time until the dough starts to pull away from the sides of the bowl. It will take a few minutes (as you can see in the video!) so be patient.

Empty dough into a separate bowl that has been oiled/greased. Make sure the dough is covered with a thin film of oil as well to prevent it from drying out while it rises. Cover the bowl with a towel and place it on your countertop or in your oven (turned off!) with the light on.

Preheat cast iron pan or pizza stone to 500° on the middle rack. Let the stone heat in the oven at that temperature for roughly 30- 45 minutes.Let the dough rise for 1-2 hours until doubled in size. After the dough has risen punch out the air and divide into 12 pieces. Let the dough sit for another 15 minutes until they've grown roughly another third in size. Make garlic butter while the naan rests by mixing 1 stick of softened, unsalted butter and 1 tbsp, of garlic paste/minced garlic.

Roll out dough pieces to about 1/4 inch thickness. Keep them covered with a towel while you roll them out so they don't dry out. Place the rolled naan on the cast iron skillet or pizza stone in the oven for about a minute on the first side until it puffs up and 30 seconds on the other side until there are brown spots on the naan.

Brush with garlic butter and cilantro leaves.