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Naan is a pillowy, tandoor-baked Indian flatbread that's the perfect vessel for scooping up rich curries. This classic family dinner bread is soft, slightly chewy, and an essential part of North Indian meals.
In a mixing bowl, dissolve the sugar and active dry yeast in warm water. Let it rest for 10 minutes until foamy.
Add the yogurt, milk, and melted butter to the yeast mixture and stir to combine well.
Gradually add the all-purpose flour and salt, mixing until a sticky dough forms.
Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled.
Punch down the dough. Divide it into 6 equal balls. Roll each ball into an oval about 1/4-inch thick using a rolling pin.
Heat a heavy skillet or cast iron pan over medium-high heat. Cook each naan for 1–2 minutes per side, until bubbles form and both sides are golden with light charring.
Immediately brush hot naan with melted butter and serve warm.
