Combine the warm water and sugar in a large mixing bowl and stir until sugar is dissolved. Sprinkle in the yeast over the top and let sit for 5 minutes, until foamy.
Add in the warm milk, yogurt, olive oil, baking powder, salt and all purpose flour. Combine with your hands or sturdy wooden spoon until a dough ball forms. Turn out onto a lightly floured surface and knead the dough for 3 to 5 minutes, until smooth and elastic.
Coat the mixing bowl with olive oil, add the dough ball back to the bowl and cover. Let sit in a warm location for about 1 hour, until the dough is double in size.
Divide the risen dough into 10 equal wedges and then roll into an elongated circle (oval shape), about ¼" to ⅛" thin.
Heat a large cast iron skillet over medium high heat and coat with oil. Once pan is nice and hot, you may want to reduce the heat so you don't scorch the bread.Add the rolled out dough to the pan, let it cook for about 30 to 60 seconds, until bubbles start to form. Brush with melted butter and flip over. Cook for an additional 30 to 60 seconds, until the bread is browned and cooked through.
Remove the naan bread from the skillet, brush with butter and sprinkle with coarse or flakey sea salt and freshly chopped parsley. Serve warm.
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Notes
Store cooked naan in an air tight container for up to 3 days.