No-Yeast Naan

Steps

1. Mix [[flour]] flour, [[bp]] baking powder, [[sugar]] sugar and [[salt]] salt.
2. Warm [[milk]] milk with [[butter]] butter until the butter melts (stove or microwave). Let it cool a little.
3. In a big bowl, stir the warm (not hot) milk into [[yogurt]] yogurt until smooth.
4. Add the dry mix a little at a time, stirring until it comes together.
5. Knead into a smooth dough, first in the bowl, then on a lightly floured counter. Add a little flour if it’s sticky.
6. Rest 30 minutes, covered (an upside-down bowl works). Longer is softer and easier to roll.
7. Divide into equal balls (one per naan) and roll each into an oval about 6×9 inches and ⅛ inch thick, flipping and flouring as you go.
8. Heat a dry skillet over medium-high. No oil.
9. Slap off extra flour and lay a naan in the pan. Cook until bubbles form and the bottom has brown spots, then flip and cook about 1 minute more.
10. Stack the cooked naan in a towel to keep warm and soft.
11. For butter naan, brush with melted butter. For garlic naan, rub with a cut garlic clove first.