Step 1: Activate the Yeast

• In a bowl, combine warm milk and sugar.
• Sprinkle yeast into the mixture, stir gently, and let it sit for about 15 minutes until frothy.

Step 2: Prepare the Dough

• Add flour, yogurt, ghee, and salt to the yeast mixture.
• Mix thoroughly with a wooden spoon or spatula. The dough will be sticky and wet.

Step 3: First Rise

• Coat your hands and the bowl lightly with oil to prevent sticking.
• Shape the dough into a ball and cover the bowl with a clean kitchen towel.
• Place in a warm, draft-free area and let rise for 1½–2 hours, until doubled in size.

Step 4: Divide and Shape Dough

• Transfer dough to a lightly floured surface.
• Punch dough gently to release air, then briefly knead and shape it into a log.
• Divide dough into 8 equal portions, roll into balls, and place them on a lightly floured baking sheet.
• Cover again and rest for another 30 minutes.

Step 5: Fill and Shape Naan

• Flatten each dough ball on a floured surface.
• Place 3–4 tablespoons shredded mozzarella cheese in the center.
• Seal dough edges tightly around the cheese and gently shape back into a ball.
• Using a rolling pin, flatten into a teardrop shape, approximately ¼-inch thick.
• Sprinkle minced garlic over each naan and gently press it into the dough with the rolling pin.
• Brush the surface lightly with melted butter.

Step 6: Cook the Naan

• Preheat a cast iron pan over medium-high heat until very hot.
• Carefully transfer naan onto the hot skillet. Cook without oil for 1½–2½ minutes until the bottom side is nicely browned or slightly charred.
• Flip and cook the other side for 1–1½ minutes.
• Brush with more melted butter and sprinkle chopped cilantro if desired.

Step 7: Serve or Store

• Serve naan warm. Keep them warm by stacking them in a towel-lined basket.
• Leftover naan can be frozen; sprinkle lightly with water and reheat wrapped in foil in the oven (4–5 mins at 350°F) or gently in a pan on low heat.