In a stand mixer bowl, combine flour, sugar, salt and instant yeast, and baking powder. Create a little well in the centre and add the oil, yoghurt, and milk. With a dough hook attachment combine the ingredient together until the dough pulls together. If the dough is too sticky and is stuck to the bottom of the bowl, simply add a couple of tablespoons of flour and this should do the trick.
Place the dough in an oiled bowl, cover it with a kitchen towel or cling wrap and allow it to rest for 1 ½ hours, or until the dough has doubled in size.
Gentle punch the air out of the dough, shape it into a ball and place it on a surface dusted with flour. With a knife cut the dough into 12 pieces. Take each piece and roll it into a small ball. With a rolling pin gently flatten each piece into an oval shape about 4 by 6 inches. If you want to add some topping to your naan, sprinkle some of the toppings on the dough and then flip and roll it out to the suggested size.
Pre-heat a cast iron skillet pan ora naan tawa pan until it is smoking hot. Place the naan bread on the pan and allow it to cook for 60 to 90 seconds before your flip and cook the other side for an additional 60 to 90 seconds.
Remove the naan from the pan and brush with butter. Enjoy your naan with your favourite curry. I am going to have it with my favourite butter chicken curry.