In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until bubbly and frothy.

In a large mixing bowl, add the warm milk, Greek yogurt, vegetable oil, and minced garlic to the activated yeast mixture. Stir well until combined.

Gradually sift in the flour, baking powder, and salt while mixing with a wooden spoon until the dough begins to form.

Transfer the dough onto a floured surface and knead for 3–5 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and divide it into 10 equal balls. Roll each ball into an oval shape, about 1/4 inch thick.

Heat a greased skillet over medium-high heat. Cook each naan, flipping it when it bubbles, until golden brown on both sides (approximately 2–3 minutes per side).

In a small bowl, mix the melted butter with the remaining minced garlic and chopped herbs. Brush this mixture over the hot naan before serving.