Bloom the yeast by giving the yeast, warm water, and honey a quick mix in a large bowl. Set aside for 10 minutes, until foamy.

Whisk in the beaten egg, milk, salt, and olive oil.

Add the flour, mix in the bowl until a shaggy dough, then transfer to a clean surface to knead 1-2 minutes, until a smooth and pliable dough, adding more flour as needed.

Place back in the bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in size.

Slice the risen dough into 6 equal pieces. Use the palm of your hands to roll into individual balls, then cover to rest 15-20 more minutes.

Heat up a cast iron skillet with a very light coat of olive oil over medium high heat, until you see wisps of smoke.

Roll out the naan thin, about 1/8″ thick, then place in the hot skillet to cook for 1 minute, until the underside is a deep golden brown. Flip and cook for 1 more minute, until the bubbles are deeply golden brown, as well. Repeat with remaining dough.

Before serving, mix melted butter and freshly chopped parsley together to brush onto the warm naan. Enjoy!