• Mix the melted ghee/butter with grated garlic for brushing the naan later. Set aside

Making the dough:

• In a mixing bowl, combine the flour, salt, and baking powder. Make a well in the center and add yeast, garlic, water, and yogurt
  

If kneading with stand mixer:

• Attach the dough hook and let it knead on low speed for about 5 minutes or until the dough comes into a mass and clears the side of the bowl. The dough should feel a bit sticky to the touch, but I know when this is the case, the bread will come out soft
  
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If kneading by hand:

• Stir all the ingredients together with a spatula. Make sure all the flour is hydrated. Cover and let it rest for about 30 minutes and then go back and give it a knead until the dough is smooth and just slightly sticky to the touch.

Resting:

• Lightly oil the bowl and then cover and let it rises in a warm place until doubled in size (45minutes to 1 hour)
  
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Shaping:

• Lightly dust your working surface and your hands with flour.Deflate the dough by folding the edge towards center. Divide into 8 pieces of dough. Keep them covered and let them rest for 20 minutes.
  
• Work with one dough at a time. Roll the dough out into about 6 inches oval shape. Roll it slightly thicker at the edge
  

Cooking on stove-top:

• Preheat your non-stick pan or cast-iron skillet (if you have one). Brush the skillet with some melted ghee.
  
• Place the naan on the skillet and let it cook until the naan start to puff up and you see light brown spots (my favorite parts) about 1-2 minutes.
  
• Brush with some ghee/butter and flip to the other sides and cook for another 1 minute or less. Remove from the heat and brush with more melted ghee and garlic combo if you wish. Continue with the rest of the dough and stack them up as you cook them. Serve warm with some fresh cilantro leaves or other dishes
  

Cooking naan in the oven:

• Preheat your oven to 500 F with a baking stone or baking steel in there. Make sure there are no little bits of food from previous cooking in there or your oven will be smoky. Place 2-3 pieces of your naan bread on the stone and bake for about 8 minutes or until cooked, and then switch to high broil and then just broil quickly to get that nice brown spots. The longer you bake the naan, the crispier the naan gets, you don't want crispy naan!