In a bowl, combine warm water, yeast, and sugar. Stir and let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine flour, baking powder, salt, yogurt, and the yeast mixture.
Gradually add warm milk, kneading until a soft, smooth dough forms. Add a little extra milk if needed.
Grease your hands with oil, shape into a ball, and place in a lightly oiled bowl. Cover with cling film and let rise in a warm place for 2–3 hours, or until doubled in size.
Punch down the dough, divide into 6–7 balls, and keep covered with a cloth.
Before rolling out the dough melt the butter in a small bowl, preheat a skillet over medium heat (lightly oil if using cast iron).
Roll out each dough ball into an oval or round shape (18–20 cm diameter, 1.5 mm thick).
Lightly brush with melted butter. Turn the heat to maximum and place buttered side down on the hot skillet.
Cook until bubbles form (about 45–50 seconds). Brush the top side with butter, flip, and cook until golden.
In another pan melt the butter over medium-high heat.
Add the garlic and salt, sauté for a few seconds until lightly golden.
Remove from heat, stir in coriander, and mix well. Pour the mixture in a bowl.
Brush this mixture over warm Naan and enjoy!
