How to cook
Dissolve the yeast in the milk, add the sugar and let it become effervescent for about 10-15 minutes. Sift the flour into a deep bowl and make a well in the middle. Add the melted butter, salt, beaten egg, yeast and yoghurt and mix a soft dough. If necessary add a little more flour.
Place the dough on a lightly floured surface and knead it for 5 minutes. Return it to the bowl, cover with a towel and leave it to rise for about 2 hours - until doubled in volume. Knead the dough again and make 6 balls. Roll them out into flat buns with a thickness of about 1/4″ (0.5 cm).
Heat the butter in a pan and fry the naan buns until ready on both sides. While still hot, smear them with butter.
Another option is to bake them in an oven, preheated to about 430°F (220 °C). Place each one in a greased tray with baking paper.
Smear the naan buns with butter and bake for about 8 minutes, flipping them over and smearing them with butter.