Whisk water, sugar and yeast in large bowl until combined. Let it rest 7-8 minutes, or until it begins to bubble on top. Bubbles indicate the yeast is healthy/alive!

In separate bowl combine flour, salt and baking powder. Add flour mixture, milk, yogurt, and oil to the yeast mixture.

Stir well, until ingredients come together. Dough will be tacky/thick. Lightly flour work surface; scrape dough onto floured surface. Knead dough (with floured hands) 3-5 minutes OR until it is smooth in texture and a cohesive ball. Add more flour to work area (as needed) so dough doesn't stick.

Clean/dry large (yeast) bowl. Lightly grease/spray the bottom and sides. Put dough ball back into greased bowl. Cover with dish towel or plastic wrap; set in warm place, free from drafts. Let dough sit at room temperature for an hour OR until it has doubled in size.

Evenly divide dough into 10 equal-sized portions. Using the palms of your hands, roll them into balls. Place on parchment paper. Use a rolling pin to roll each ball into an oval shape, approx. 6 inches long, and 1/8 inch thick. Set aside.

Make Garlic Butter Sauce: Melt butter in small pan; remove from heat.  Stir in garlic and parsley. Set sauce aside while you cook the Naan.

Preheat a large cast iron skillet on Medium-High. Use pastry brush to grease skillet with ½ tsp. of additional oil. When skillet is very hot (but not smoking), add 1 piece of Naan. Cook until air pockets form on the surface (usually 1-2 minutes).

Turn Naan to the other side. Brush garlic butter on top. Cook another 1-2 minutes (both sides should be browned). Transfer Naan out of the skillet; wrap in a dish towel to keep it warm. Repeat with remaining pieces, one at a time, following same process. Serve warm, and enjoy!