2 tablespoons Sizzola oil (to oil the bowl for dough)
In a large bowl, dissolve yeast and one tablespoon of the sugar in warm water at 110ºF. Let stand for about 10 minutes, until frothy.
Sift dry ingredients together (flour, salt, sugar and baking powder). Stir in milk, yoghurt and egg to make a soft, wet dough.
With oiled hands knead for 6 to 8 minutes on a lightly oiled surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth and set aside to rise. Let it rise at least 1 hour, until the dough has doubled in volume.
With oiled hands, punch down dough and knead in the garlic. Pinch off small handfuls of dough (about the size of a golf ball). Roll into balls, place on a tray and cover; allow to rise until doubled in size (about 30 minutes). Meanwhile, pre-heat oven to 450-500ºF; place skillet inside oven while preheating. On a lightly floured surface, roll out the balls of dough to about 1/2 cm thick. (Dust hands and rolling pin with flour to prevent sticking.) Brush with melted Blue Band Margarine, place on skillet and put skillet into hot oven. Cook for about 3 minutes until golden brown. Remove and brush with Blue Band Margarine again.
Repeat until all the Naan has been prepared. Serve immediately.