In a small bowl, combine the year and warm milk, stir to dissolve and let sit for a few minutes or until it’s frothy on top

In a big bowl add in all your dry ingredients, then add in your egg, oil and yeast mixture and mix

Turn the dough onto a floured surface and knead by hand for 5-6 minutes until smooth and soft
It should be soft and not sticky
Do not over knead

Grease the bowl with oil and then place the dough back in the bowl and allow it to rise for 30 minutes until the dough has nearly doubled in size

Divide the dough to 6 parts and make round balls tucking the edges inside

Meanwhile chop parsley leaves and melt 3 tablespoons of butter
I added in the chopped parsley into the melted butter

On a floured surface roll out each piece into a circle

In a pan Cook each rolled circle for 3-4 minutes on both sides, brush the top of each naan with melted butter