Recipe from Half Baked Harvest
Awesome when served with your favorite curry, homemade hummus or along with your freshly grilled meat or fish.
In the bowl of a stand mixer, combine the warm water and honey. Sprinkle with the yeast. Let sit for 10 minutes or until the mixture begins to bubble on top.
In a medium bowl add the flour, baking powder, baking soda, and salt. Using a whisk, gently mix until well combined. Add the flour mixture, warm milk and greek yogurt to the mixer bowl containing the yeast mixture.
Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. The dough should be very sticky. Dust lightly with flour and remove from the bowl. With floured hands, knead the dough into a ball. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
When ready to cook, divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a large oval about eight inches in length. About 1/4″ thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
When ready to cook, preheat a large cast-iron or heavy-duty skillet over medium-high heat until it is extremely hot. Be sure to have a matching lid nearby. Melt 4 tablespoons of the butter. Lightly brush both sides of each dough oval with the melted butter as you proceed. Just before you start cooking the first naan, drizzle a small amount of olive oil (about a teaspoon) into the hot skillet. Very carefully spread the olive oil evenly on the entire surface using a large wad of paper toweling.
Make the garlic herb butter. In a small saucepan, melt the remaining 4 tablespoons butter and add the grated garlic. Heat over low heat until the butter is lightly browned and the garlic is golden. Remove from the heat and add the chopped herbs. Brush the garlic herb butter over the warm naan and serve.
These are best served warm, right off the skillet. If you happen to have leftovers, keep them stored in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.