In a small bowl, mix the warm milk, sugar, and yeast.

Let it sit for 5–10 minutes until it becomes foamy.

In a large bowl (or stand mixer), combine the yeast mixture and yogurt.

In a separate medium bowl, combine flour, salt, and baking soda.

Gradually add the dry ingredients to the wet mixture and stir until a sticky dough forms.

Knead the dough by hand for 6–8 minutes or in a stand mixer for 4–5 minutes.

While kneading, slowly drizzle in the olive oil and continue kneading until the dough is smooth and elastic.

It will be slightly sticky—avoid adding extra flour. If it's still sticking to the bowl, just keep kneading until it releases.

Grease a bowl lightly with oil and place the dough inside.

Cover with a damp towel and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. (Tip: the oven with the light on works great.)

Punch down the dough and divide it into 10 equal balls.

Let them rest for 10 minutes before rolling.

On a lightly floured surface, roll each ball into an oval or teardrop shape, about ¼-inch thick.

Heat a cast iron skillet or heavy pan over medium-high heat until very hot.

Place one naan in the dry skillet and cook for 30–45 seconds, until bubbles form.

Flip and cook the other side for another 30 seconds.

Optional: place the cooked naan directly over an open flame for a few seconds to create charred spots.

Brush the warm naan with ghee or butter.

Serve immediately, or keep warm in a towel-lined basket.