Whisk together 375 grams all-purpose flour, 1/4 teaspoon salt, and 1 1/2 teaspoons baking powder in a medium bowl and set aside.
In the bowl of a stand mixer fitted with a dough hook, add the 177 ml warmed milk, 60 ml water, 1 tablespoon honey and 3/4 teaspoon yeast. Whisk gently to combine. Allow yeast to sit in the warm milk for 10-15 minutes to bloom. Once its frothy – this indicates that the yeast is active and ready to use. If the yeast isn't frothy, discard and start over with new fresh package of yeast and bloom again using the same method.
Add 1 cup yogurt to the yeast mixture and process with the dough hook until combined. Set mixer to medium speed, add flour mixture to the bowl and knead at medium speed until a large smooth mass forms. If it is extra sticky sprinkle 1-2 tablespoons all purpose flour and gently need until it is smooth.
Place the naan dough into a large greased bowl, lightly grease the top of your dough and cover with a damp kitchen towel. Set the dough aside to rise in a warm place for 1 ½-2 hours, until doubled in size.
Once the dough has risen, punch dough down and turn out onto a lightly floured surface. Form into a disc with an 8-inch diameter. Cut into 8 wedges, and roll in balls. About 85 grams or 3 ounces each.
On a lightly floured surface roll each dough ball into an oval sheet about 7 inches wide, 9 inches long and ⅛ inch thick. Repeat with remaining dough balls.
Heat a large cast iron skillet on medium-high heat (it should be smoking hot), brush one side of naan with butter and put that side down on the skillet. Now brush the other side and cook for 45 seconds to 1 minute. You will see bubbles form flip over and cook for 45 seconds. Take off heat and brush with a generous amount of garlic butter and sprinkle with some sea salt, nigella seeds and chopped cilantro.
Store naan, wrapped in a clean kitchen towel to keep warm and soft. Serve with your favorite Indian gravies.