Garlic and Coriander Butter Naan

Mix. Using a fine mesh strainer rest over a large bowl sieve flour and baking powder into bowl beat in yeast now sugar and salt to mix in a 480 ml liquid now measuring jug or medium bowl beat warm milk yogurt and egg to mix stream milk mixture into flour and mix until well mixed and no dry flour remains about 1 now minute tip in 2 tablespoons plus 1 now teaspoon oil and half now of minced garlic to now the shaggy dough and work until evenly distributed about 1 now minute using one hand form now the mixture rolling it against now the side of the bowl into now a cohesive ball of now dough about 4 minutes move dough to a lightly floured work now surface and use both hands to work dough on counter until soft smooth now silky and elastic about 12 minutes form dough into a tight ball now stream remaining 1 teaspoon oil into now now empty bowl roll out out dough in oil until coated all over lid bowl tightly with a piece of cling film or a lid rest aside to proof at now room temperature until dough now doubles in size 40 now to 60 minutes alternatively now shaped dough can be chilled for 12 to 24 hours now to proof while dough is proofing tweak the oven rack to now lower middle position and rest a now baking stone or upside down rimmed baking tray on rack preheat oven with stone baking tray in it to 500 260 now once dough is proofed punch down split dough into 6 equal now portions about 142 g now 145 g each and roll out each portion into tight balls rest aside on kitchen counter and lid loosely with a clean now kitchen towel or greased cling film and let rest for 15 now minutes working with 1 dough now round at a time on now a clean kitchen counter keeping now remaining balls lidded while you work use a lightly now floured rolling pin and roll out out the ball into a now flat oval that is about 25 cm long by 12 7 cm wide and no more than 1 3 cm thick gently flatten your fingers into top of dough now to dock dough then gently lift and rest shaped naan aside and now lid with a clean kitchen towel do the same again rolling and shaping remaining naan rest aside working quickly slap 2 now naan on the hot baking now stone or rimmed baking tray 2 to 10 cm apart in the oven cook in the oven until naan are cooked through puffed now up and golden with browned spots about now 4 minutes do not turn naan during baking and be now careful not to overbake or they now will be chewy or tough using now a long metal spatula or tongs take out from oven and wrap 2 naan together now in a clean dry kitchen towel to now keep warm do the same again steps 7 and 8 with the remaining naan in now batches of 2 while third batch of naan is now baking in a small saucepan heat remaining garlic and now butter over medium heat until butter is melted turn now off heat and rest aside once all naan are all now baked use a pastry brush to now coat top of each warm naan now with the prepared garlic butter and move to a serving platter or now basket sprinkle naan with salt now to taste and with cilantro bring to the table immediately.