2 ¾ c. flour (more for dusting)
½ tsp. salt
1 tsp. baking powder
2 tsp. sugar
2 tsp. instant yeast
1 egg
½ c. plain yogurt or sour cream
½ c. milk
Stir together flour, salt, baking powder, sugar, and yeast in mixer bowl. In a small bowl, mix egg, yogurt, and milk. Pour egg mixture into the dry ingredients and mix for about 1 minute, until incorporated.
Increase speed to 2 and knead dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until doubled, about 1 hour.
Place a baking stone or heavy sheet on lowest rack of oven. Preheat the oven to 475 for at least 30 minutes prior to baking.
Divide dough into 8 pieces and form into teardrop shapes with your hands, about 6 to 8 inches across. Cook 2 or 3 pieces at a time, dropping them onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3-5 minutes. Remove from oven and butter the naan with garlic butter.