In a bowl, combine flour, baking powder, and salt. Mix well, and set aside.

In a stand mixer fitted with the dough attachment, add warm water and honey, and stir with a spoon until completely dissolved.

Sprinkle the yeast on top of the water mixture. Let it sit for 5-10 minutes until the yeast is foamy.

Turn the mixer onto low speed, and gradually add flour mixture, yogurt, and egg. Increase speed to medium-low, and continue mixing the dough for 3 to 4 minutes or until the dough is smooth. (The dough should form into a ball that pulls away from the sides of the mixing bowl.)

Remove the dough from the mixing bowl and use your hands to shape it into a ball.

Grease a separate bowl with olive oil or melted butter, place the dough in the bowl and cover it with a damp towel. *Place in a warm location (I set mine inside the oven) and let it rise for 1 hour or until the dough has nearly doubled in size.

Melt the butter in a saucepan over medium heat, add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter. Set aside.

Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces.

Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large oval shape and ¼-inch thick.

Brush the dough lightly with the garlic-infused butter on both sides.

Heat a large cast-iron skillet or heavy saute pan over medium-high heat.

Add a piece of the rolled-out dough to the pan and cook for 1 minute or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for another minute or until the bottom is lightly golden.

Then transfer the Naan Bread to a separate plate, and cover with a clean dishtowel. Repeat with the remaining dough until all the naan pieces are cooked.

*Keep the naan bread covered with the towel until ready to serve, so it doesn’t dry out.