In the bowl of a stand mixer, stir together the honey and water until combined. Sprinkle yeast on top and mix a little. Let sit for about five to 10 minutes. The mixture will start to look foamy.
In another bowl, whisk together the flour and salt – set aside.
Using the paddle attachment, mix the milk and yogurt to the yeast mixture and then gradually add the flour, mixing until the dough forms a ball.
Attach the dough hook and knead for 5 minutes – it should pull away from the sides of the bowl and be smooth and stretchy.
Remove dough from the stand mixer bowl, and place in a greased bowl. Cover with a clean towel and let sit in a warm place until it doubles in size, 1-1.5 hrs.
Lightly flour your countertop and dump the dough out onto it. Divide the dough into eight equal balls. Using a rolling pin, roll one ball at a time until it’s about 1/8-inch thick into a circle or oval shape.
Heat a skillet over medium-high heat until hot. Lightly brush one side of the rolled naan dough with melted butter and place in the skillet. Cook for 1-2 minutes. It may bubble up!
Brush the uncooked side with butter and flip. Cook for another 1-2 minutes. Remove from heat and keep warm. Repeat until all the naan is cooked.
Brush finished pieces with butter, and sprinkle with cilantro (if desired).
Use Naan in place of pizza crust for a fun twist. Bake with sauce, cheese and toppings.