Add yeast & sugar to the warm water in a mixing bowl.
Give it a whisk to dissolve the sugar & leave on the kitchen bench till foamy, About 5-10 minutes should do it.
Warm your milk 10-15 seconds in the microwave - you don't want it HOT just warm. Stir the lemon juice to the warm milk. You'll end up with a curd like goop that looks split.
Stir the yeasty mixture, then add the remaining ingredients to the mixing bowl. Flour, salt, curd/yogurt.
Mix with a flat edge knife till the dough starts to come together - If it seems too dry to come together, add water in tablespoon increments. You want it to be a nice, loose dough.
Turn out onto a work surface & knead for 8-10 minutes. If it is really wet, add flour in 2 Tbsp increments. It should be smooth & a bit sticky.
Oil your mixing bowl & put the dough back in there. Cover with a tea towel or clingwrap & allow to rise for an hour. It needs to double in size. *see note 3*
When the dough has risen, cut your dough into 6 equal parts - I get 75-80grams per naan on this recipe. Roll each into a ball, leave on the counter, sprinkle with flour & cover with the same clingwrap as before.
Before you start to cook your naan, melt your butter in the microwave or pan & if using toppings add this now. I often skip the chili but love the garlic. Set aside.
Heat a skillet till it's very hot. Roll out the bread thinly on a lightly floured work surface - no hard rule on shape
In your hot pan place 1 bread if it doesn't bubble up, your pan isn't hot enough. 90seconds should do it & flip your dough. You want a bit of color on each side.
Remove from heat & brush with melted garlic/butter. Cook the rest of your homemade naan with pride - You did it!