Garlic Naan

In a large mixing bowl, whisk together all-purpose flour, salt, and baking powder.

Add plain yogurt and minced garlic; mix until a shaggy dough forms.

Knead dough on a lightly floured surface for 5–8 minutes until smooth and slightly elastic. Shape into a ball, cover with a damp towel, and let rest at room temperature for 60–90 minutes.

Divide dough into 8 equal portions. Roll each into a ball and cover to prevent drying.

On a floured surface, roll one ball into an oval or round roughly 1/4 inch thick. Repeat with remaining dough.

Heat a skillet or griddle over medium-high heat. Lightly coat with ghee.

Place one naan on the hot skillet. Cook for 1–2 minutes until puffed and lightly charred on the bottom, then flip and cook the other side for another 1–2 minutes until light brown. Transfer to a plate and cover with foil to keep warm.

Repeat step 7 with remaining dough, re-oiling the skillet between batches as needed.

Warm remaining ghee with minced garlic in a small pan over low heat for 1 minute until fragrant.

Brush each warm naan generously with garlic ghee and garnish with fresh parsley if desired. Serve warm.