In a large bowl, whisk together the warm milk, sugar, and melted vegan butter. The mixture should be just warm. If you stick your finger in it, it should approximately be the same as your body temperature.
Evenly sprinkle the yeast on the surface, mix well and let "bloom" for 10 minutes in a warm spot. That is to ensure that the yeast is in fact active.
When the yeast mixture is showing some bubbles, give it a stir and mix in 2 cups of the flour (you'll need the last half cup of flour a bit later on). Stir well with a wooden spoon until you have a very wet dough without any flour pockets. Some lumps are ok!
Cover with a kitchen towel and let rest in a warm spot for 1 hour or until almost doubled in volume.
Grease your baking pan. A 23 cm (9-inch) round baking pan is ideal.
Combine the remaining flour, salt and baking powder and add to the risen dough.
Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
Knead the dough for about 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
Roll dough into a large rectangle, about 1,5 cm (½-inch) thick.