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 8 balls. Cover them with a tea towel.
Before rolling out the dough, melt half of the butter. Put a cast-iron skillet over medium-high heat. Grease it with a very light coat of oil using ½ tsp oil on a paper towel.
Roll out the dough with a rolling pin into a round shape about 20cm in diameter and 1.5 - 2mm thick. Sprinkle a little flour if it sticks to the bottom.
Brush a little bit of melted butter over the top (but it must be a very small amount) and place it in the hot skillet, buttered side down.
Wait until form small bubbles. This usually takes about 45-50 seconds. Brush this side with butter as well.
When a lot of bubbles come out, flip and cook the other side.
Remove and cover with a clean kitchen towel while working with the rest of the Naan.
Put a frying pan over medium-high heat. Add the rest of the butter and let it melt. Add the chopped garlic and sauté for a few seconds. Add the chopped coriander and mix.
Brush the warm Naan with this mixture before serving.