No Yeast Naan

1. In a large bowl whisk together flour, baking powder, and salt until combined. Make a well in the middle of the mixture and set aside. Add 1 teaspoon olive oil to a medium bowl; set aside.

2. In a second medium bowl whisk together the yogurt and milk until fully incorporated. Pour yogurt mixture into the well of the flour mixture and stir to combine until you have a shaggy dough and there is no more loose flour in the bottom of the bowl.

3. Pour mixture out onto a clean surface. Bring it together into a single piece of dough by pressing the shaggy pieces of dough together. Knead for 5 minutes. The dough may be slightly sticky but resist the urge to add more flour. After 5 minutes, your dough should be smooth and supple. Place into the bowl with the 1 teaspoon of olive oil and roll the dough in the oil to coat.

4. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Place an upside down cookie sheet onto the lower middle third rack of your oven. Turn on your broiler to preheat the tray.

5. Remove the dough from the bowl and, using a bench scraper or knife, cut the dough into 6 pieces by cutting the dough in half and then into thirds. Working two at a time, roll the dough into balls and roll out into rounds that are about ¼-inch (5mm) thick. Lightly coat each side of dough with ¼ teaspoon olive oil. Leave the other pieces covered in the plastic wrap used to cover the bowl,

6. Cook two naans at a time for 3-4 minutes or until they have bubbled and started to blacken on top of some of the bubbles. Remove cooked naan and immediately add the next batch of dough to the tray to start cooking. While still hot, brush each piece of naan with butter. Serve immediately once all naans have been cooked.