Add the yeast and sugar to the warm milk and mix well. Set aside for 5 minutes.
In a large bowl put flour, salt, and yoghurt. Gradually add the milk and yeast mixture to the flour and knead until getting a smooth and soft dough.
Put some oil in the palm of your hand to make the kneading process easier.
Cover the dough with plastic wrap and keep it in a warm place for one or two hours.
Knead the dough again and divide the dough into small balls about 6-7cm in diameter.
Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle or oval leaving in a thickness of 2 millimetres approximately. If the dough sticks to the surface, sprinkle a little flour on the circle so that it does not stick.
Sprinkle a little garlic and chopped coriander on top. Press them lightly with the help of the roller.
Preheat the oven to the maximum. While the oven is heating, put a frying pan on medium-high heat. Put the bread on the frying pan and cook until small bubbles are formed. Then put the bread into the oven rack.
When they are well browned, remove them from the oven and brush with melted butter or ghee on top of every naan.
Serve them hot with tandoori chicken or any Indian curry dish.