Melt the butter in a saucepan and use a spoon to carefully remove the milk solids (the white stuff that comes to the top as the butter melts). Continue to heat until the butter goes deep yellow (almost brown, but not quite!).
Remove the pan from the heat and add the soy (it’ll spit and bubble so be careful!) before pouring the butter into a heat proof bowl. Allow to cool for a few minutes before grating in the garlic and lobbing in the chopped parsley. This butter will keep in the fridge for 6 weeks but you’ll want some of it at room temperature for finishing the naans.
To make the dough, pop the flour and salt in a mixer with a dough hook attachment.
Heat the milk in the microwave to around 50 degrees celcius (120 fahrenheit) add the yoghurt and sugar and beat with a fork. Check the temp is below 30 degrees now (85 fahrenheit) before adding the yeast and beating again.
Add the milk mix to the flour and knead for 4-5 minutes. Leave to rest for 10 minutes before mixing for a final minute to bring back together.
Transfer the dough to a lightly oiled container, cover, and leave to ferment at room temperature for between 16 and 24 hours.
When the time is up, divide the dough into 160g pieces and shape into balls. Pop the balls on a floured tray, cover with cling film or a cloth and leave to relax at room temperature for between 2 to 3 hours.
To bake the naans, open the relaxed dough balls into the classic naan shape with your hands before popping onto a floured Roccbox peel and spritzing the top of the naan with water.
Roccbox needs to be fully saturated with heat with the flame turned down to its lowest setting. Bake the naan in the front third of Roccbox rotating as required. Complete bake time will be around 3 1/2 minutes.
As soon as the naan comes out the oven brush it liberally with the garlic butter and leave to rest for a few minutes before tearing it up and getting stuck in!