In a small bowl, combine the 3 Tbsp of warm water with 1/2 tsp of sugar and the active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a larger mixing bowl, whisk together the warmed whole milk, yogurt, olive oil, egg yolk, and the remaining sugar (3/4 tsp). Add the frothy yeast mixture and mix well.
Sprinkle the salt over the mixture and add the flour, one cup at a time, mixing until a dough forms.
Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it’s smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch the dough down to release the air. Divide into 6 equal pieces. Roll each piece into a ball and flatten it into a tear-shaped naan, approximately 1/4 inch thick.
Heat a cast iron skillet over medium-high heat. Place one naan in the skillet and cook for about 2-3 minutes, or until bubbles form. Flip and cook for another 1-2 minutes until golden brown.
Remove the naan from the skillet and brush it with melted butter. Optionally sprinkle with garlic or herbs.
