Add the bread flour, sugar, salt, instant yeast, yoghurt, oil and water to the mixing bowl of a stand mixer fitted with a dough hook.
Knead on a low setting for 10 minutes until the dough is smooth and elastic. Alternatively, mix by hand and knead for 10 to 15 minutes.
Transfer dough to an oiled mixing bowl and cover. Leave to prove for an hour or until doubled in size.
Place your dough onto a lightly floured work surface and divide into 6 equally sized balls (approx 150g each)
Cover with a damp tea towel and leave for ten minutes while you preheat your cast iron griddle pan to a medium to high heat.
Preheat a heavy based frying pan or cast iron griddle on a medium to high heat for at least 5 minutes.
Shape your dough balls by hand into thin pizza shapes and cover.
Melt the butter in a small pan on a low heat and add the crushed garlic. Continuing warming for one minute and remove from the heat.
Stretch a couple of Naan into tear shapes and place onto the hot griddle or pan for 3 to 4 minutes.
Turn over and brush with garlic butter. Cook for another 3 minutes before brushing with more garlic butter and chopped coriander or parsley and wrapping in a tea towel.