Homemade garlic naan (8-10 naan)

Place the instant yeast, lukewarm water and sugar in a bowl. Let it sits until foamy, around 10 minutes.In a mixing bowl, combine the flour, salt, and baking powder. Add in the yeast, cooking oil, garlic, and yogurtAttach the dough hook and let it knead on speed 2 (on kitchen aid) for about 5 minutes or so. Until the dough is no longer sticky to the bowl and come together into a nice silky mass. It may be just a tiny bit sticky to the touch, but I know when this is the case, my bread always comes out softWork through the sticky stage and knead until the dough is no longer sticky. It will come together as smoothPlace the dough in a lightly oiled dough. Cover with a plastic wrap and place in a warm place (not hot or you might kill the yeast) and let it rise until doubled in size, about 1 hour or lessLightly dust your working surface and your hands with flour. Place the dough on it and punch it down and roll it into a long log and divide into 8 to 10 equal pieces of dough. Keep them covered and work with one dough at a time. Roll the dough out into about 6-inch circle, it may not be perfect circle (as you can see in the photo). Don't roll the dough too thin though. We still want a soft naan, not a crispy naan. I would say about ¼-inch in thicknessPreheat your large skillet (iron-cast is best if you have one). Brush the skillet with some melted butter. Place the naan on the skillet and let it cook until the naan start to puff up and you see some char spots (my favorite parts) about 1-2 minutes. Brush with some butter and flip to the other sides and cook for another 1 minute or less. Remove from the heat and brush with more butter and garlic if you want. Continue with the rest of the dough and stack them up as you cook them. Serve warm with some fresh cilantro leaves or other dishes