Mix the flour and salt and add the yoghurt, milk and vegetable oil
Mix first with a spoon or fork, until a dough is being formed
Lightly knead the dough and let stand for 6-12 hr at room temperature or until clear fermentation is visible (the dough is expanding in volume). Please note that your kitchen temperature determines the time. A cooler kitchen will require longer times and vice versa
Then de-gas the dough, knead with your hand for 5-10 minutes and let stand in an oiled bowl to further ferment. Likely 60 min will be enough to double the volume if the temperature is 25 C or more.
Forming the breads
Divide the dough in 6 equal parts and roll each with the dough pin into a flat round dough
If you like to make a garlic naan, this is the time to sprinkle minced garlic and optionally some coriander leaves on the surface.
With a spoon lightly press the garlic (and coriander leaves) into the dough;
If you want to make a plane butter naan, skip the garlic and coriander leave sprinkling and bake the breads
Baking the breads in a pan
Heat a flat iron pan to fairly hot on the stove
Place one flat round dough on the hot pan surface and bake for 2-3 minutes until larger bubbles appear. Then turn (check for brown spots, which is OK) and cook the other side for 1- 2 minutes more. If you cook garlic naan, be certain not too cook the other side too long as otherwise the garlic may burn.
Take the bread out of the pan and brush the surface with the molten butter or ghee
You can keep the bread warm in the oven at 80 C and you can place the breads on top of each other. When all is baked, serve.