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In a bowl, mix lukewarm milk with yeast and sugar. Add flour, vinegar, and salt, then mix until the dough comes together. Cover and rest for 20 minutes.
Do coil folds until the dough becomes smooth and you can't fold it anymore. Lightly oil the top, cover with plastic, and let it rest for 1 hour.
While the dough is resting, place a washed stone on a tray and preheat the oven at maximum temperature.
On a floured surface, divide the dough into 6 portions. Shape into balls and let them rest for 15 minutes.
Take each ball and gently stretch it with your hands (not too thin). Brush with garlic olive oil mixture.
Place the naan on the hot stone, turn on broil, and bake for about 1 minute. Do not overbake or it will turn hard. Cover immediately with a kitchen towel to keep it soft.