In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
Add yogurt, oil, and salt. Stir to combine.
Add flour 1 cup at a time until a soft, slightly sticky dough forms.
Knead by hand or mixer for about 5–7 minutes, until smooth and elastic. The dough should be soft but not wet.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
Punch down dough and divide into 8 equal pieces. Roll into balls, cover, and rest 10 minutes (this makes rolling easier).
Roll each ball into an oval or circle about ⅛ inch thick- think thin! Don’t over-flour — naan likes a little stick.
Heat a cast iron or heavy skillet over medium-high until very hot. Place naan in dry skillet.
Cook 1–2 minutes until bubbles form and the bottom is charred in spots
Flip and cook another 30–60 seconds
Immediately brush with melted butter or ghee.
Stack naan in a clean towel to keep warm while you cook the rest.
