In a bowl, combine the milk and sugar. Gentle stir in the yeast. Let sit for 15 minutes. Add the flour, yogurt, ghee and salt.
Using a wooden spatula, mix until flour is well incorporated. It will be extremely wet and sticky.
Swirl some oil on and around the bowl. Use your hands and bring the dough together especially the bottom so that the dough doesn’t stick to the bowl.
Cover with a clean cloth and let rise in a warm, draft free area for 1½ – 2 hours or until double in size. Turn the dough onto a floured surface. Gentle punch the air out. Knead it briefly and shape it into a log. Divide and shape the dough into 8 balls and place them on a lightly floured baking sheet.
Cover with a clean cloth and let them rest for 30 minutes. Take each ball and place it on a lightly floured surface.
Lightly flour the dough and rolling pin. Flatten each dough and place 3-4 tablespoons of cheese.
Pull the edges and seal the dough. Gently shape it into a ball, and using a rolling pin, flatten and shape the ball into a teardrop shape.
The thickness you’re looking at is about ¼? or a little less.
Take heed this time when rolling it as dough may tear. Pick up the dough on one end and let the other end dangle downwards. Let gravity help you stretch the naan a little more. If it doesn’t budge or shrinks back, let it rest and try again a few minutes later. Set the naan back on the surface. Sprinkle some garlic on the dough and use the rolling pin to gently press the garlic into the dough.
Spread the top with melted butter. Place the naan into the air fryer on cook it in the air fryer for nine minutes at 370 degrees .
Remove it and brush with garlic butter. Repeat until all the bread is cooked.
Serve immediately
NOTES:
Cook time and temperature varies depending on your air fryer. Adjust accordingly.