In a small bowl put 60 ml warm water. Add the active dry yeast and sugar. Give it a mix and leave it for 10 minutes or until foamy.
In a large bowl add flour, baking powder, salt, and yoghurt. Add the yeast mixture that we have prepared.
Gradually add warm milk and knead.
Knead into a soft, smooth dough. In this process, you can put a little oil in the palm of your hand to make it easier.
Cover the dough with plastic wrap and keep it in a warm place for about 2-3 hours or until it doubles in volume.
Divide the dough into small portions and form it into small balls. There should be approximately 7-8 balls. Cover them with a tea towel.
Roll a ball in the flour and flatten it with your hands. Then, with the help of a roller stretch it in a circle or oval leaving in a thickness of 2 millimetres approximately. If the dough sticks to the surface, sprinkle a little flour on the circle so that it does not stick.
Sprinkle a little garlic and chopped coriander on top. Press them lightly with the help of the roller.
Preheat the oven to the maximum. Put the Naans on the tray (I put three Naans) and place the tray directly on the bottom of the oven.
When the bottom of the Naan has browned and risen slightly, place the tray in the middle of the oven.
Let it cook for few seconds or until golden.
Take them out and cover them with a tea towel while we do the rest.
Brush with the melted butter and serve them hot.
