Garlic Butter:
Mix floor, milk, sugar, yeast, salt, and yogurt in a bowl. Dump out on a lightly floured surface and knead 5 min. Return to bowl, cover with Saran wrap, and let rise 1 hour.
Divide dough into 6 balls. Roll each out and stuff with ½ c mozzarella. Fold edges over the cheese and pinch closed. Let rest 10 minutes.
In a small bowl, mix together ingredients for garlic butter.
Gently roll out each dough ball on a lightly floured surface.
Heat a cast-iron skillet over medium-high. Lightly oil the pan. Cook naan 1–2 min per side until golden and puffed.
Brush with garlic butter.
Tags: baking, bread, cheese, dinner, egg-free, eggless, flatbread, Indian, naan, nut-free, side, vegetarian
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