Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Combine water. Yeast and sugar and let stand for 5 – 10 minutes until the yeast begins to bloom. 

Mix flour and baking powder thoroughly. 

Add milk, yogurt and the bloomed yeast mixture to a medium mixing bowl. Add the flour in 3 batches while mixing and mix until the dough is shaggy but combined. Let the dough sit, covered for 15 – 20 minutes. 

Add the salt and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead the dough until smooth. 

Cover the dough and let proof at room temperature for an hour, or until doubled in size. 

Dust a surface with flour and add the proofed dough. Divide the dough into 8 equal pieces. 

Use a rolling pin to roll out each dough into an oval shape.

Heat a large cast iron skillet to high heat, then brush with some oil. 

Working quickly, add the naan to the skillet and carefully cook the naan for about 2 – 3 minutes per side, until bubbling. Once finished, remove from the skillet and brush with garlic butter and serve.