Sieve these dry ingredients, including flour, salt, baking powder and transfer to a large bowl.
Take sugar and yeast in a small bowl. Add warm water and let it stand for five to 15-minutes till yeast activates.
Add ghee and warm milk to the sifted flour, followed by activated yeast in liquid. Use a large fork to mix the liquid with flour till a dough forms.
Now use a stand mixer or a food processor with a dough hook to knead the dough. If not, you can hand knead your dough till a soft and smooth dough is formed.
During the kneading process, add warm water a little by little whenever necessary and make a soft dough. Knead the dough at least for 7-10 minutes until the dough becomes stretchy and soft.
The Kashmiri naan dough is ready for proofing.