(** Note: I always make bread dough with my standing mixer using a dough hook. Although artisan bread can easily be made by mixing with a large spoon
In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey. Add the flours, about 1/3 at a time, while mixing on low to medium speed. When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking. Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape. Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
The dough can be used immediately after its initial rise, though it's much easier to handle when cold. Refrigerate until ready to use. It will last for 7 days, when refrigerated.
At this point it can also be frozen. I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it. (** Note: The dough makes enough for sixteen 1/4 pound portions. Each 1/4 pound portion will make 2 pieces of naan, or 1 pizza crust or 1 flatbread)
On baking day ... punch the 1/4 pound portion of dough and divide into two equal balls. Using a rolling-pin, roll each piece of dough into an oval shape. The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with olive oil or clarified butter. Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside. Place the naan in a tea towel-lined dish.