Add the milk and yoghurt to a small bowl. stir together and heat in the microwave until lukewarm (between 105 and 115ºF)

In the bowl of your stand mixer, add the lukewarm milk and yoghurt mixture with the sugar and yeast, stir well. Let it sit for about 10 minutes to activate the yeast. It is ready when it looks foamy.   

Add the olive oil, 2 cups of the bread flour and salt. With the dough attachment, start your stand mixer on low and when the flour is incorporated, raise the speed. Knead the dough in the stand mixer for 5 minutes on medium speed. If it is really loose and sticky, add a little more flour 1 tablespoon at a time. But not too much. The dough will still be a little sticky, but soft and elastic.

Add a tablespoon of oil to coat the dough and cover with a clean kitchen towel. Let the dough rice in a warm place free from any drafts for about 60-90 min or until doubled in size.

When the dough has risen, punch it down and add to a lightly flowered surface. Knead a few times and then divide in 6-8 equal pieces. Use a kitchen scale to get even pieces if you like. Shape them into small balls. 

Roll out the dough to an oval shape with a rolling pin, then cover with a kitchen towel, and let rest for 10 minutes.

While the rolled dough is resting, preheat a cast iron pan on medium-high until almost smoking hot.

Prepare the garlic butter topping by mixing the melded butter, chopped garlic and parsley in a small bowl. 

Once the pan is hot, its time to cook the naan. 

Carefully place on of the naan in the frying pan and cook until the top has big bubbles and the edges look dry, usually takes about 1 min. Flip the naan over and cook the other side for about 30- 45 seconds. 

Place the cooked naan on a baking tray and immediately brush with the garlic butter. Repeat with the remaining naan breads. 

Best served immediately and eaten warm.