Activate the Yeast: In a small bowl, combine the warm water, warm milk, sugar, and instant yeast. Let it sit for about 5–10 minutes until it becomes frothy.
Make the Dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the yeast mixture, yogurt, and oil. Mix with a wooden spoon until a shaggy dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead for 5–8 minutes until it is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
First Rest: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Shape the Naan: Punch the dough down and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to stretch them into ovals (about 1/4 inch thick).
Cook: Heat a cast-iron skillet or non-stick pan over medium-high heat. Place a piece of dough on the hot dry skillet. Cook for 1–2 minutes until bubbles form on the surface and the bottom is charred. Flip and cook the other side for another minute.
Butter & Serve: Immediately brush the hot naan with melted butter (and garlic/parsley if desired). Keep them wrapped in a clean kitchen towel to stay soft until serving.
