2tablespoons(20g) neutral oilplus more as needed (we used sunflower oil)
In a medium bowl, combine water, yeast, and sugar. Allow to sit for 10 minutes to activate the yeast.
In a separate medium bowl, whisk together the flour, kosher salt, and baking powder; setaside.
Once yeast mixture is ready, add yogurt and oil. Mix until well incorporated. Pour wet mixture into flour mixture and mix until a shaggy dough forms. Turn onto a clean surface and knead until a ball forms; add additional flour as needed (one tablespoon at a time). Dough should be tacky but not sticky. Cover and let rest for 10 minutes. Knead dough for an additional 5 minutes. Transfer to a medium bowl. Pour a small amount of oil over dough and flip until well coated. Flip dough with seam side down. Cover and proof for 1 hour or until doubled in size.
Divide into 8 equal pieces and roll each into a ball. Allow to rest for 5 minutes.
Roll out each ball until 1⁄4 inch thick. Brush each piece with oil. Repeat with remaining dough balls and stack on top of one another.
Garlic butter: combine melted butter, garlic, and chopped parsley.
Heat a cast iron pan over medium heat. Once heated, gently stretch dough and cook for 1-2 minutes or until the top is bubbly. Flip and brush with garlic mixture. Cook for another 1-2 or two and transfer to a plate, and repeat this step with the remaining naan dough.