In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.

Add the sunflower oil, lemon juice, and warm milk to the dry ingredients. Mix well until a dough forms.

Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.

After resting, divide the dough into small portions and roll them into balls.

On a lightly floured surface, roll each ball into a flat disc about 1/4 inch thick.

Heat a non-stick skillet over medium heat. Cook each naan for about 2-3 minutes on each side until golden brown and puffy.

In a small saucepan, melt the unsalted butter and stir in the chopped parsley and hot pepper flakes.

Brush the hot naans with the butter mixture right before serving.