Naan

Heat up milk and sugar up to 32°C, add yeast and make sure it's alive. That means, wait 15 minutes, and see if your mixture turns into an ugly bubbly mess. If it doesn't, get new yeast and start over now instead of getting disappointed after having gone through the whole process.

Mix up all ingredients and knead until smooth. Let rise on the counter until doubled. If you're in a hurry, you can use the dough now, otherwise, punch it down, wrap it up and put it in the fridge for a cold fermentation for 1 - N days.

Pre-heat your oven broiler, and place a baking sheet underneath.

Take a chunk of dough, roll it flat, about 3mm, preferably on a dry surface to make it a bit easier to handle the dough's elasticity. Sprinkle on some semolina and press it on with your rolling pin for some extra texture.

Put it on your hot baking sheet (or stone if you're feeling fancy), and grill for about a minute or until brown and puffed up. Flip and grill for another 30 seconds.

Enjoy.