Dubious Rosemary Naan

I found so many recipes for naan, I didn't know what to do with myself. No one seemed to agree what went in it, on it, how it was cooked, how hot or using what.  So I narrowed it down to the no-yeast variety (since I'm currently lacking yeast-I know, new home so don't judge me to hard!) and then ones that didn't call for a grill, since I do all of my cooking in a makeshift kitchenette (I have a double hot plate, convection oven, minifridge and microwave, but no stove or proper oven).  Finally, I compared a few and drew up my own plans. Hence, dubious, because I'm not sure I should be calling it naan.  Maybe I should call it "tasty mess." At the very least, it is a nice flatbread.

2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp. sea salt
1/2 tsp. baking soda
1 tsp. sugar
2 Tbsp. cooking oil
2 eggs, lightly beaten
Whole milk, eye it (about 1/4-1/2 cup)

Mix the dry goods together. Mixed the wet goods together. Add the wet to the dry. Add a bit of milk at a time until you get a tough, surly dough. 

Flour your hands, and lightly flour your surface (I like to use cutting mats-you can get them in dollar stores 2 to a package usually.  It's like grandma's cool one with the pie markings, but cheaper, and you can always make your own markings with a black sharpie.  Mine have cartoons on them of what each mat is for.). Punch it down and kneed it about 8 times, then roll it into a ball and toss it in a bowl with a bit of oil to coat it. Cover and rest 1-2 hours.

Preheat oven to broil.  This may be 450-550, so you'll have to eye it, depending on your oven.

Pinch of small fistfulls and pat down into thin flats.  Place on broiler sheet with room between.  Sprinkle (I like it liberally) with rosemary and bake until lightly golden. (about 8-10 minutes in the 450).