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1
Combine yeast, sugar, and lukewarm water and let sit for 5 to 10 minutes, or until foamy. In the meantime, combine flours, baking powder, and baking soda in a bowl. Make a well in the center.
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2
Stir milk and yogurt together. Once the yeast mixture is foamy, stir it into the yogurt and milk. Pour into the well of the dry ingredients.
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3
Stir with a wooden spoon to combine, then knead dough until smooth. Place dough in a well-oiled bowl, cover with a tea towel or plastic wrap, and let rise for about an hour, or until doubled in size.
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4
When dough is ready, punch down and turn out on a well-floured surface. Divide in half, then divide each half into eight pieces of equal size. Roll each piece out into a thin oval approximately 6 inches long and 1/8 inch thick. Heat a cast iron skill over medium-high heat on the stove top.
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5
Once pan is hot, brush each side of the naan with melted butter/ghee. (If adding toppings like onion/garlic/spice, add them to the second side you brush with butter and gently press them into the dough.)
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6
Place dough into your skillet. (If you've adding toppings, place it topping side-up.) Let cook for around 1 minute, or until dough puffs and bubbles form on top. Flip and let cook for another minute. Repeat with remaining pieces of dough.
