1 T sugar
1 T yeast (or one packet is close enough)
1 tsp salt
2 T olive oil
1 c warm milk (100-110 degrees)
3 c flour
A little water as necessary
Mix the yeast, sugar and milk, and let proof 5-10 minutes.
Mix all the rest together, knead until smooth, adding a little water if necessary. Place in a greased bowl, cover with plastic wrap, and let rise until doubled (about 1.5-2 hours)
Divide in 8 pieces and roll out into around 7-8″ circles. Try not to flour the board when you roll the naan out. I use a silicone mat.
Fry in a dry, hot skillet until bubbles form and there are brown spots. Flip and cook the other side until browned. Cast iron works well.
Brush with melted garlic butter and sprinkle with salt.