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1
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Combine the milk and yogurt in a measuring cup. Pour over the dry ingredients and start to mix with a spoon, keeping in mind that you might not need all of the liquid to bring the dough together. I started with 3/4 of the liquid and kept adding until a soft dough came together (I did wind up needing all of the liquid but you may not if your kitchen is less dry than mine).
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2
Cover the bowl with a damp towel and set it aside in a warm place for at least 2 hours.
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3
Turn the dough onto a floured work surface and knead for 2-3 minutes. The dough will become silky and smooth. Divide the dough into 8 pieces. You can roll each piece into whatever shape you want, but it should be about 1/8 to 1/4-inch thick (you can add more flour if the dough is sticky). Sprinkle one side of the bread with whatever seasonings or herbs you want, then flip it over and brush the other side with water.
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4
Heat a cast iron skillet (or any heavy-bottomed skillet) over medium to medium-high heat. When it is hot, place the naan wet side down and cover with a lid. The bread will stick at first, don't worry. Let it cook for about 30 seconds to 1 minute, or until you see the dough bubbling. Flip and cook the other side - if you have a gas stove, you can do this directly over the open flame of one of your burners. If not, just use your skillet - the result will still be good.
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5
Brush with melted butter before serving - it's definitely better that way!
