Sift the flour, salt, baking powder, yeast and sugar in a bowl and and pour in the warm milk, oil, yogurt, chopped garlic, and the beaten egg. Mix all together to form a ball of dough.

Place the dough on a clean surface and knead for about 10 minutes until it is smooth and satiny.

Pour about 1/4 tsp. oil into a large bowl and roll the ball of dough in it.

Cover the bowl with a piece of plastic wrap and set aside for about an hour until it has doubled in size. I put mine in my convection oven with the “proofing” cycle on.

Preheat your oven to 450°. Put your heaviest baking tray in the oven to heat.

Punch down the dough and knead it a few times and divide into 9 balls. Let rest about 5 minutes.

While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands or rolling pin into a 4″ x 7-8″ length. You may need to rub flour on your rolling pin and on the surface you are rolling out on. Brush top with melted garlic butter and sprinkle with the dried oregano. I mixed my garlic and oregano in the dough and then brushed with plain butter.

Remove the hot baking tray from the oven and grease it well with melted butter or oil. Place the naan on the baking tray and brush the naan with some of the melted butter. Put it into the oven on top rack for 2-3 minutes. It should puff up. Turn over and bake a few more minutes on the other side. You can get about 4 naan on a half sheet pan. Or, you can grill these on a griddle. If you don’t want them very brown just don’t bake as long.