In a large bowl combine 4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon powdered sugar, and 1 teaspoon sea salt. Stir or whisk until evenly mixed, then make a well in the center of the dry ingredients.

Add 1/2 cup vegetable oil and 1 1/4 cups plain whole milk yogurt into the well. Begin mixing with your hands or a sturdy spoon, incorporating the dry ingredients into the wet.

Gradually add up to 1/2 cup whole milk, a little at a time, mixing until you form a soft, slightly sticky dough. Use only as much milk as needed to bring the dough together.

Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes, until it is smooth and elastic.

Place the dough in a bowl, cover tightly with plastic wrap, and let it rest in a warm place for 1 hour.

After resting, uncover the dough and divide it into 12 equal-sized pieces. Shape each piece into a tight ball.

On a clean surface lightly dusted with flour, roll each dough ball into a thin round or teardrop shape (about 1/4 inch thick). Lightly brush one side of each rolled piece with water.

Preheat a large sauté pan or skillet over medium-high heat until hot. Place a rolled dough piece into the pan with the water-brushed side down. Cook 1 to 2 minutes, until bubbles form and the underside has golden-brown spots.

Flip the naan and cook the other side 1 to 2 minutes, until browned and cooked through. (If you have a gas stove and want charred spots, you can finish briefly over an open flame using tongs—hold each naan over the flame for a few seconds until the desired charring appears.)

Transfer cooked naan to a plate and keep warm (for example, wrapped loosely in a clean kitchen towel) while you cook the remaining pieces.

In a small saucepan, melt 1 stick unsalted butter over medium heat. Add 5 finely minced cloves of garlic and cook 1 to 2 minutes, stirring, until the garlic is fragrant but not browned. Remove from heat.

Brush each warm naan with the garlic butter and serve immediately.