Preheat oven to 500 degrees. In a medium bowl combine milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball.
Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until it’s doubled in size.
Determine how many 6 inch rounds will fit on your baking stone or baking stone at one time. Place baking stone on the lowest rack in the oven. Dive dough into 8 pieces, shape into balls. Cover balls with plastic wrap and let stand for 20 minutes.
On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6 inch circles. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot.