Combine flour, salt, sugar and yeast with a whisk. Add oil and mix well with your hands.

Add curd, mix again. Mix milk and water, warm up a bit and then add in the flour to make dough. We are aiming at making paratha-like dough (not hard as bhakhri or soft as for rotli). So add the water+milk slowly, you may have some left over.

Combine dough. No need to knead a lot at this point. Brush the surface with oil. Cover and keep it aside for an hour or until it doubles in size.

Knead till the dough gets smooth. Make 26 medium to big lemon size balls. Roll thin rotli using minimal dusting. Lay it on a hot pan.

Flip when small bubbles start to form(Do not let it cook more than that). Let it cook for a little longer on the other side. Then puff it on direct high flame with the less cooked side down. Let it puff fully, but do not cook till it gets much brown spots. Keep it tender (as we have to cook them again at the time of serving.) If it doesn't puff, it's ok.

Let them cool down throughly. Wrap them with a cling plastic and freeze if keeping for longer. Remove them from the freezer at least 2-3 hours before serving(depends on the whether). Spread butter all over the naan and pile them up in order to get the butter on both sides.

Heat them on hot pan, medium to low flame on both sides. The butter will get absorbed while heated up and they will turn very soft. They will also puff and get nice golden spots. Serve hot. Keep them covered in a food warmer or a container as you make them because they tend to get stretchy if cools down in air.

Tips: 1. Do not freeze after applying butter or else they will stick to each other.
2. Round naan puffs better than the long oval naans (probably due to the round shape and the area of the stove).

To store them for months, simply wrap them in a cling wrap/foil ensuring no leakage. Foil is better. Store it in the freezer. Remove it from the freezer 2-3 hours before using (depending on the weather)