In the bowl of a stand mixer, combine the flour, yeast, sugar, salt, and baking powder. Add the water, oil, yogurt, and garlic. Add chopped cilantro, if desired.

Mix with the dough hook for about 7 to 9 minutes, or until the dough becomes smooth and elastic. Alternatively, transfer the mixture to a lightly floured surface and knead for about 10 minutes.

Oil (vegetable oil or ghee) a large bowl and place the dough in it, turning to oil all sides. Let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.

Divide the dough into 8 pieces, about 3 1/2 ounces each.

Heat a large skillet over medium-high heat. Brush lightly with oil or ghee.

On a lightly floured surface, roll out a piece of dough into an oval shape. Place it in the hot skillet and cook for about 30 to 40 seconds; the bubbles will form in the naan. Flip it over and cook for 10 to 15 seconds on the other side, or until it has golden brown spots. Watch it carefully and turn the heat down if it is browning too quickly.

Remove the bread to a warm platter and repeat with the remaining dough portions. If you are serving it right away, wrap in foil and keep the bread warm in a 200 F oven.