This recipe sounds delicious! Here’s how you can make

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tbsp plain yogurt
• 1/4 cup warm milk
• 1/4 cup warm water
• 2 tbsp olive oil (or melted butter)
• 1 tbsp active dry yeast

For the Garlic Butter:

• 4 tbsp unsalted butter, melted
• 3-4 cloves garlic, minced
• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Make the Dough:
   
   • In a large bowl, combine the flour, salt, baking powder, and baking soda.
   • Add the yogurt, warm milk, and activated yeast mixture to the dry ingredients.
   • Mix everything together until a soft dough forms. Add olive oil (or melted butter) and knead the dough for 5-7 minutes until it’s smooth and elastic. If needed, add a little more flour to keep it from sticking.
4. Rest the Dough:
   
   • Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 1-2 hours, or until it doubles in size.
6. Divide the Dough: Once the dough has risen, punch it down and divide it into 6-8 equal-sized balls. Roll each ball into a flat, oval or round shape using a rolling pin.
7. Cook the Naan:
   
   • Heat a skillet or tawa (griddle) over medium-high heat. Place one naan on the skillet and cook for 1-2 minutes, or until bubbles form. Flip the naan and cook for another 1-2 minutes, pressing gently with a towel or spatula to encourage puffing.
   • You can also cover the skillet with a lid for a few seconds to allow the naan to puff up completely.
9. Garlic Butter:
   
   • In a small bowl, mix melted butter with minced garlic.
   • Brush the hot naan with the garlic butter and sprinkle with fresh parsley.
11. Serve: Stack the cooked naan on a plate, keeping them warm by covering with a towel. Serve immediately with your favorite curry or dip.