Mix milk and Greek yogurt together, and warm it until lukewarm. I use the microwave, but a pot can do that too. Put the liquid in the mixing bowl for the mixer and add salt, sugar, yeast, cardamom, and turmeric. Mix it together, and then add approx. half of the flour.
Knead the dough, and add more flour a little at a time. Continue until you have a smooth dough that gathers and releases the sides of the bowl. It should still be sticky when you touch it and it is not certain that you will need to add all the flour. Knead the dough for 5 minutes on the mixer.
Put the dough in an oiled bowl and let it rise at room temperature for 1 hour.
While the dough is rising, turn the oven to 250-275 degrees Celcius. Put a pizza stone on the bottom rack in the oven or just use a baking sheet.
Pour the dough onto a floured table and divide it into 12 equal parts. Roll them into balls and cover them with a tea towel so that the dough does not dry out.
Roll out the dough portions into round bread, approx. 12-15 cm in diameter and preferably slightly oblong.
While the first naans are baking, melt the butter, and mix with the chopped fresh coriander and crushed garlic.