Activate the yeast

• Pour the milk into the mixer bowl.
• Add the sugar and instant yeast and mix quickly.
• Stir in the water.

Mix the dry ingredients

• Combine the flour with the salt in a bowl.
• Mix well.

Knead the dough

• Add the flour to the milk mixture and stir with a spatula to avoid splattering.
• Attach the dough hook and start the mixer on speed two.
• Add the oil and knead until the dough comes together.

Let the dough rise

• Transfer the dough to a bowl and coat it with oil.
• Cover with a kitchen towel and let it rise.

Shape the naan

• Punch down the dough and turn it out onto a floured surface.
• Divide into eight equal parts and roll each into a ball.
• Let the balls rest.

Roll out the naan

• Roll each ball into a round that is neither too thin nor too thick.

Cook the naan

• Place a flattened dough in a hot pan over medium-low heat.
• Flip once the dough starts puffing up.
• Cook for a further 30 to 40 seconds, then remove from the heat.

Brush with butter and serve

• Spread melted butter over the hot naan.
• Serve with paneer butter masala or your favourite side.