• Combine flour, yeast, sugar, and salt. • Add yogurt, milk, oil, and most of the water. • Knead for 8–10 minutes, adding the remaining water gradually until a soft, slightly tacky dough forms. • Cover and proof for 60–90 minutes, until doubled in size. • Divide into 8 portions of approximately 110–115 g each. • Rest for 10 minutes, then roll or stretch into oval shapes approximately 20–25 cm long. • Heat a heavy skillet or tawa over high heat, or preheat a tandoor according to its operating specifications. • Cook each naan in the hot skillet until bubbles form and the underside develops brown spots, about 1–2 minutes. • Flip and cook the other side for another 1–2 minutes. Alternatively, cook in a hot tandoor until puffed and lightly charred. • Brush with melted butter or ghee and serve warm. 5. Chef Tips • A soft dough produces a tender naan. • Avoid adding too much flour during shaping. • For garlic naan, brush with garlic butter and chopped coriander after cooking. • For commercial service, portion the dough consistently for uniform cooking. - @chefslt