Sift the flour into a large bowl, with the dry yeast, baking powder, and salt. Make a well in the center.

In another bowl, mix the egg, clarified butter, yogurt, and 250ml of milk.
Pour the mixture into the flour well.
Mix until a pliable dough is formed.
If it seems too dry, add the remaining milk.
On a floured surface, knead the dough for 5 minutes, until it is smooth and soft, then transfer it to a greased bowl.
Cover and let it rise for 1h30 to 2 hours, near a heat source, until it has doubled in volume.

Preheat the oven to 400°F (200°C).
Place a dish half-filled with water in the bottom of the oven to humidify it and prevent the naan from drying out too quickly.
Put the other rack in the top of the oven, just below the grill (naans do not cook well in the middle part of the oven).

Knead the dough quickly and divide it into 10 portions.
Stretch one portion into a teardrop shape by pulling it out to the sides. Repeat with the other portions.
Arrange the naans on a greased baking sheet and bake for 7 minutes.
Flip and bake for another 5 minutes.
Remove the cooked naans from the oven and cover them with a cloth to keep them warm and prevent them from hardening.