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1
Put the flour into a large mixing bowl.
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2
Make a well in the middle, and add two tablespoons of the oil to it, along with the yogurt, yeast, sugar, salt and baking powder.
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3
Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.
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4
Put the dough on a clean, well-floured cutting board.
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5
It will be very sticky.
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6
Flour your hands, and knead the dough for five minutes or so, then scrape off your hands and knead it again, making it into a round ball.
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7
Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl.
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8
Cover with a dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size.
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9
Using a knife, divide the dough into 12 pieces.
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10
Take each piece, roll it into a ball and flatten it between your palms.
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11
Dust the dough with flour, and roll each piece out into an oval of about 5 by 8 inches.
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12
Place a large saute pan over medium-high heat, and allow it to get hot.
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13
When it is, cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for about the same amount of time, checking regularly to make sure that it does not burn.
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14
Flip the naan one more time, and press on it lightly with your spatula for 10 to 15 seconds, then remove to a warm platter.
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15
Repeat with the rest of the dough.
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16
(Keep the finished naan in a low oven, or wrap in foil until ready to serve.)
