Measure the flours into the stand mixer bowl. Add the paddle attachment. Mix in the canola oil, yeast, sugar, salt and baking powder. Then add the yogurt and mix until you get a crumb-like texture. If it starts to form a ball, stop and switch to the dough hook. Once mixed, switch to the dough hook, and stir in the warmed milk until it comes together into a ball. You may need to add more flour or milk, but you essentially want to get a ball that comes together but isn’t too dry or too wet.
250 g all-purpose flour, 250 g bread flour, 2 tbsp canola oil, 4 tbsp whole-milk yogurt, 7 grams active dried yeast, 2 tsp sugar, 2 tsp salt, 1 cup whole milk, 1 tsp baking powder
Kneed with the dough hook for a few minutes. You want it to form a dough, but it can stay fairly sticky and formless at this point. It should be just dry and gluten-strengthened enough to not stick to the dough hook. (This will be a fairly wet dough.)
Place a teaspoon of canola oil into a large, clean mixing bowl. Pull the dough out of the stand mixing bowl and gently turn over in the oil in the mixing bowl, so it’s well-coated. Cover with a wet dish towel and set aside in a warm place. Let the dough rise for about 2 hours, until doubled in size.
1 tsp canola oil
Pull the dough from the mixing bowl and gently and quickly roll the dough into a log. Cut the log into 12 equal portions using a knife or dough-scraper. Let rest on a lightly floured work surface, covered with a dry towel (which can also be covered by the wet towel).
Heat a very large skillet or sauté pan over medium-high heat, about a 6.5/10. Allow it to get hot while you roll out the first naan.
Next, you will roll out each naan and then add to the hot pan. While it cooks, you will roll out 1-2 more naan. It's best if you have a willing helper to manage the rolling while you handle the cooking naan, but you can multi-task this too. More specifically: With each piece, flatten into a long round, about 4” wide and as long as needed (maybe 9”) to get a fairly thin piece of naan. You may need to use some flour to prevent sticking to the work surface, but try not use too much.
Once the pan or skillet is hot, cook each naan for about 45-90 seconds per side and then flip and press down with the spatula for another 30-45 seconds until cooked and developing color. Remove to a warmed oven, if desired.