Step 1

In the bowl of a stand mixer with the whisk attachment, add flour, salt, and baking powder. Stir until well-combined.

Step 2

Add Greek yogurt, and use the dough hook attachment over medium speed to form a dough ball. It may take several minutes (1-4 minutes) to form a dough ball, so be patient and let your mixer do its thing! Once a dough ball has formed, let mixer run for an additional minute. Dough will be similar in texture to pizza dough.

Step 3

Stop mixer, and remove dough ball. Lightly flour your hands and a large working surface. Knead dough by hand for 3 minutes.

Step 4

Set dough aside for 10 minutes to give dough time to rest and breath.

Step 5

While dough is resting, mix together garlic, 2 tablespoons olive oil, parsley or cilantro, and salt to taste. Set aside.

Step 6

Use a ⅓ cup measure to form roughly 6 dough balls. Lightly flour working surface and a rolling pin, and roll out each ball to an oblong, thin shape. Dough should be thin, but not see-through.

Step 7

Preheat a large, nonstick skillet for 5 minutes over medium-high heat.

Step 8

When skillet is very hot, add 1/4 teaspoon olive oil and then the first naan. Cook on side #1 for 2-3 minutes until golden brown. Flip to side #2 and cook for 2-3 minutes until golden brown. The first 1 or 2 naan may have smaller bubbles, but as the pan continues to heat, you’ll likely see sizable bubbles form while cooking your naan!

Step 9

Repeat process for all naan, adding ¼ teaspoon more of olive oil every time. Keep naan in a 200°F oven until ready to serve.

Step 10

Naan is best served hot off the press. Before serving, using a basting brush to brush each naan with garlic oil.