In a bowl combine the flour, yogurt and milk.

Mix with a spatula until it starts to come together as a dough.

Move to a lightly floured surface and need for 1-2 minutes. Shape into a ball and set aside for a couple of minutes while you grate the cheese and mince the garlic.

Divide the dough into 4 pieces.

Using a rolling pin, roll each piece into a round-oval shape, lightly dusting with flour if needed.

Divide the grated cheese equally between each piece of dough.

Fold up the edges of the dough and seal in the centre so it forms sort of a ball again.

Roll the ball out to about 6 inches. Repeat for all the dough pieces.

Heat a cast iron pan over medium-high heat.

When it’s hot, add in a drizzle of oil (about a Tbsp) and add in the naan breads, one at a time. Cook for 1-2 minutes per side until golden brown. Set each aside until finished.

Turn the heat way down (I even remove the pan from the heat entirely because cast iron gets so hot).

Add in the butter and then the garlic. Once it’s melted and the garlic has cooked for a minute or two, dip each naan in the pan, turning over once to coat both sides with butter.

Alternatively, you can brush each naan with the garlic butter.