Activate the Yeast: Pour the water, yeast and sugar into the bowl of a stand mixer or jug. Stir together and leave for 10 minutes to activate. In colder temperatures you may need to add 5 more minutes.

Add the other Ingredients: To the same bowl, add half of the flour, salt, baking powder, yogurt and olive oil. Attach the paddle attachment and run the machine on low (to avoid the flour flying everywhere). Halfway through add the remaining flour, mix on low and then finally add the tablespoon of flour (if needed).

Knead: Increase the speed to #4 and let the mixer run for a good 2 to 3 minutes. You should have a sticky dough but not wet. (If you are doing this by hand then knead the dough for 5 minutes or until you have a smooth round ball finish). Flour your hands enough to transfer the dough from the bowl to a lightly floured surface. Add a little more flour to help get the dough into a round shaped ball. Takes under a minute if used the stand mixer.

Rest the dough: Oil a large bowl or use the same mixing bowl, and coat the inside. Place the dough inside the bowl and cover with plastic wrap or a clean kitchen towel. Set aside in a draft-free place for 2 hours until double in size. My all time favorite draft-free place is inside the oven (no light needed). In summer on the counter-top works great.

Light knead & Remove the air bubbles: Once the dough has risen, turn the bowl upside down for the dough to remain on a lightly floured counter-top. To release the air bubbles, briefly knead the dough with your hands into a smooth ball.

Using a dough scraper or pastry cutter, divide the dough into 6 equal parts. With your hands, roll each of the dough parts into a ball and leave the balls on the lightly floured work-station. Cover them with a clean dish towel for 5 to 10 minutes. I use this 'proof' time to clean up do the next step!

Prep the work station: Place a small board (bread board) next to the stove and have thick oven gloves close by. Melt the ghee/butter in the microwave for 20 seconds, add the minced garlic and mix before microwaving for another 10 to 20 seconds. Have a pastry brush or teaspoon ready with the bowl also next to the stove.

Preheat: Heat up a skillet (cast iron) on high heat, you can drop the heat to medium high after cooking the first 2 naan. You can also regulate the heat as you go because you want it hot but it tends to smoke a lot (open a window and door) so you may want to regulate the heat as you go between medium and high. Don't use a non-stick pan it damages the coating at such high heat.When you see the first whiff of smoke leave the pan, it's hot and ready to start.

Roll the naan: With the palm of you hand, flatten the first ball of dough, working one at a time, use a rolling pin to roll out each one over a lightly floured surface. Roll each one out quite thin. Here's my 1st tip: I find it easier to get a tear-drop shape when rolling with a smaller size rolling pin. The larger size gives me more of a circle. Here's my 2nd tip: It's better to do the rolling at one time instead of going up and down rolling and cooking because you want to manage the heat without causing too much smoke and without burning the naan. Drape the rolled naan over a large rolling pin or place them onto a floured kitchen towel until you are ready to cook them.

Prep to cook the naan: Transfer 1 to 3 naan breads to the board next to the stove (your cooking station). Dip your fingers into the butter and garlic and them touch the chopped parsley to pick a little up then press your fingers into the naan leaving finger prints of butter, garlic and chopped parsley in the naan.

Cook the naan: Pick up the naan (or use an egg lifter) and carefully place it into the hot skillet with the oil finger-printed side facing down. Brush the top with a single layer of melted butter and garlic.You will see bubbles appear on the top after around 40 seconds (depending on heat), flip the naan and cook the other side, roughly 30 seconds. Repeat with all the naan.

Serve: Naan is best served warm so as they come off the pan have a plate with a clean cloth or aluminum foil where they can stay warm until all the naan is done. Add a sprinkle sea salt and drizzle with the remaining melted butter, garlic and parsley.