1 cups milk mixed with 1 cup of plain yogurt room temperature
1 tsp yeast
1 cup water (lukewarm)
6 cups flour unbleached
1 1/2 Tbsp salt
2 Tbsp melted ghee or 2 Tbsp oil (can be omitted, makes bread less soft) or 2 Tbsp melted butter
1 Tbsp cumin seeds (can be omitted)
Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes). Mix the yeast/water, the milk and the rest of the water in a large bowl. Stir in 2 cups of flour until smooth. Add the salt, oil and cumin seeds and stir well. Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir.
Turn out dough onto a lightly floured board. Knead , until the dough is springy; only add enough flour to keep the dough from sticking to the board (Approx 4-5 minutes). Cut dough in half and place in 1/2 gallon plastic container with a lid. Let dough rise place in fridge for 24 hours.
Remove dough from fridge and punch down and let warm to room temperature. Preheat the oven to 500ºF. I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used each half should be divided into 6 pieces the other half can be used up to 72 hours later. Brush the top of each ball lightly with melted butter or ghee and let it rest for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough).
Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape. About 8 inches in diameter. Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven. Bake for about 6 minutes, flip and 4 more minutes.