In a small bowl, mix together the water, sugar, and yeast. Set aside for 10-15 minutes.

In a medium bowl, add the flour, baking powder, and salt, and stir to combine.

Once yeast mixture is ready, pour it into the flour mixture. Add 1 Tbsp of oil and stir until just combined.

Pour the dough onto a smooth surface (not floured). Oil your hands generously and begin kneading the dough. It will be sticky at first and will stick to your hands and the surface but it will get easier to work with. Continue to oil your hands as needed. After about 5 minutes of kneading, the dough should be soft and easier to work with. If it’s not soft yet, continue to knead until it becomes soft.

Place the dough in a well oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside for at least 90 minutes or until the dough doubles in size, up to 4 hours.

Once dough has doubled in size, gently punch the dough to deflate. Separate the dough into 12-16 equal pieces, roll into balls, and place on parchment lined baking sheets.

Heat a large cast iron or non-stick pan over medium-high heat. In a small bowl, stir together the melted butter and minced garlic, and set aside.

Fill a small bowl with water and place near your work area. Using a rolling pin, roll out each ball of dough to about ¼ inch thickness. Dip your fingers in the water and gently press your fingers into the top of the rolled out dough. Pick up the dough and place it carefully in the heated pan, wet side down. Cook for about 2-3 minutes or until browned. Flip, cover with a lid, and continue to cook until browned, about 2 minutes more.

Place cooked naan on a plate and immediately brush with the garlic butter mixture. Repeat until all dough is cooked. Serve warm or allow to cool and store in an airtight container in the refrigerator for up to 5 days.