This is how I make yeasted flatbread that is pretty close to Naan. My procedure follows that of Bittman's The Best Recipes in the World, page 563.
In a bowl mix:
1 T dry yeast 2 T milk (or buttermilk) 2 T plain yogurt 1 T sugar 1.5 c warm water
let this sit and soften, then add:
4 c bread flour (part whole wheat is fine) 1-2 eggs 2 t salt 1/2 cup sourdough starter if you have it around
Mix this all together, then knead, adding flour if the dough is too sticky.
put the dough into a greased bowl and allow to leaven for at least 45 minutes (one or two hours is even better).
pre-heat the oven to as hot as it will go (500F ?) before baking, and if possible, find a high heat capacity material to bake on (stone floor tile from Menards, cast iron pans, or pizza stones would work)
divide the dough into golf ball to tennis ball sized pieces and roll/stretch them out flat - bake the sections for 2-3 minutes per side and rub with a stick of butter as soon as they come out of the oven.
This recipe makes about 2 dozen pieces or so. To re-heat, brush with water and microwave for 15 seconds. I like to eat this Naan with chutney from Indian Vegetarian Cooking at Your Home
The end product looks like the image below,