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Activate the yeast: Pour the tepid milk into a bowl, sprinkle in the sugar and yeast, stir well. Set aside for 20 minutes until it becomes frothy.
Make the dough: Sift the flour, salt, and baking powder into a large bowl. Add the yoghurt, ghee or butter, and the yeast mixture. Bring everything together to form a soft ball of dough.
Knead: Tip the dough onto a lightly floured surface and knead for 10 minutes until smooth. Place in a lightly oiled bowl, cover with a damp tea towel or cling film. Leave to rise in a warm place for an hour or until doubled in size.
Shape: Preheat the oven to 220C (425F)/Fan 200C/Gas 7. Put two large, heavy baking trays in the oven to heat. Divide the dough into 8 balls. Work with one at a time, keeping the rest covered. Flatten with your palm, roll out to 5mm thick, then pull one side to form a teardrop shape. Prick all over with a fork.
Top (optional): Sprinkle with poppy, sesame, or black onion seeds and gently press into the dough.
Bake: Transfer the naans to the hot baking trays. Bake for 4-5 minutes until puffed up slightly with brown spots on the surface. Brush with ghee or butter and serve immediately.