Put the warm water in a large bowl or the bowl of your stand mixer and sprinkle the yeast over it. Add the sugar and stir to mix. Let the mixture stand for 5 to 10 minutes, until it is foamy.

Add the milk, yogurt, flour, oil, garlic, baking powder, and salt to the proofed yeast mixture. Mix until fully incorporated.

Use the dough hook on your stand mixer (if using a stand mixer) to mix the ingredients and then to knead the dough for about 5 minutes on medium speed until smooth. Or use your hands to knead the dough on a lightly floured board for about 10 minutes, until smooth.

Lightly oil a large bowl and then place the dough in the bowl, turning it over once to coat very lightly with the oil. Cover the bowl with a clean towel and set in a warm spot in your kitchen (on the countertop or in the oven with the light turned on) to rise for about 2 hours, or until doubled in size.

When you are ready to cook the naan, prepare a skillet (ideally a cast-iron skillet) by heating it over medium-low heat.

Transfer the dough to a lightly floured surface and divide it into 10 equal portions.

Roll each portion into a ball. Once you have rolled all the portions into balls, cover them with a  clean kitchen towel and let rest at room temperature for 15 minutes.

Lightly dust a work surface with some flour. Roll each dough ball into a thin oval about about 3 to 4 inches wide and 6 to 7 inches long.

Add the naan to the hot skillet and cook until bubbles appear on the surface. Flip and continue to cook for about one minute on the remaining side, until golden brown in spots.

Repeat to roll out and cook the remaining dough balls.

In a small bowl, stir together the melted butter, garlic, and cilantro or parsley.

Brush the melted garlic butter mixture to the cooked naan.

Serve warm and enjoy!