Naan

In a small bowl, stir together yeast, sugar, and warm water. Let sit 5–10 minutes until foamy.

In a large bowl, combine 2 1/2 cups flour, salt, and baking powder.

Add yogurt, oil, warm milk, and the yeast mixture. Stir until a shaggy dough forms.

Knead 6–8 minutes until smooth. Add a little more flour if needed, but keep the dough soft.

Place the dough in a lightly oiled bowl, cover, and let rise 1 to 1 1/2 hours, until roughly doubled.

Divide dough into 6–8 pieces. Roll each piece into an oval or rough teardrop shape about 1/4 inch thick.

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot.

Cook one naan at a time in the dry skillet for about 1 minute, until bubbles form and the underside has dark golden spots.

Flip and cook 30–60 seconds more on the second side.

Brush with melted butter, with garlic mixed in if using, and finish with chopped herbs.