Make sure your yoghurt is at room temperature. Heat the milk to lukewarm, or in other words, to body temperature 37C (98F).
Mix the dry ingredients in a large bowl. Flour, sugar, dry yeast, salt and baking powder.
Add the greek yoghurt and mix.
Using a hand og stand mixer, mix in the lukewarm milk. You want the dough to slightly let go of the bowl. Sticky, but not greasy. Adjust with more milk if too dry and more flour if too sticky.
Place a damp towel over the bowl and keep it in a warm place to rise for 2 hours.
Add flour to your clean kitchen counter. Grease your hands with canola oil or other neutral oil and knead the dough once more. Shape them into 8 balls, and start rolling them with a rolling pin. To about 1/8 inch (3 mm) thick, often a little more around the edges.
Add chopped garlic and cilantro on top of each naan. Slightly pressing them down into the dough.
Heat a dry non-stick skillet, to medium heat. Add one or two naan breads to the pan. Wait a few minutes, carefully checking the underside of the naan occasionally. When they've gotten some parts of brown color and start to get firm and puffed in some places, they are ready to be placed on a baking tray. Continue with the rest of the naan.
Get your oven in grill mode, around 200C (390F). Once hot, place the baking tray in the top of the oven and wait until it fluffs up and gets a nice brown color on some parts. This might go very quickly, so I suggest keeping a constant eye on them. About 5 minutes in my oven.