Put the dry ingredients in the bread machine bowl and mix them manually to evenly distribute the yeast, salt and baking powder
Mix the liquid ingredients (butter, milk, yogurt, egg) in a bowl, having first melted and warmed the butter, milk and yogurt.
Add the liquid ingredients to the bread machine bowl and put the machine on the dough cycle. When the first mix and kneed cycle is completed reset the machine and put it through the same mix and kneed cycle again. I generally find that I need to repeat this step a total of three times before the dough is smooth and elastic. At that point allow the dough cycle to continue.
With the dough cycle finished you can either bake the naan right away or put the dough in a ziplock in the fridge until the next day.
When you want to bake the naan turn the oven onto 450F and while the oven is preheating divide the dough into six pieces and roll it into oblongs about 3/8″ thick.
Place these on onverturned baking sheets and bake when the oven comes up to temperature for about 3 to 5 minutes and then flip them over and return to the oven for a similar time.
Cool slightly, brush with olive oil if you like and enjoy! While best hot, once cooled they can be kept in a ziplock bag for a couple of days.