Mix together the yeast and the water together for 5 minutes, or until it becomes frothy.
Add in the flour, salt, sugar, baking powder, milk, and yogurt. Mix until it comes together and then knead until smooth and still tacky - about 10 minutes.
Roll into a ball shape and place in a greased bowl. Cover and allow to rise for 2 hours.
Turn out onto a lightly floured surface and divide into 11 - 12 equal pieces. Cover and allow the pieces to rise for an hour.
Roll out each piece into an oblong shape (a rough teardrop shape is preferable). Heat a cast iron skillet on medium
Place one shaped naan on the skillet and cook for 1 - 2 minutes, flip and cook for an addition 1 - 2 minutes. Allow to cool on a clean white cloth.
Add the butter to the skillet while it is still hot from making the naan and melt. Add in the garlic and cook until fragrant and translucent. Remove from heat. Toss in the parsley and brush the naan liberally with the garlic butter. Sprinkle with salt and serve warm