In a large mixing bowl, combine the flour and yogurt and mix well, until combined. Once combined, use your hands to shape the dough into a ball.
Lightly flour a kitchen surface. Transfer the ball of dough onto it and gently knead it. Divide the dough into 8 equal portions. Gently flatten the dough out and form it into a rough triangular 'naan' shape.
Place a non-stick pan over medium heat. Once hot, place the dough on top and cook for 3-4 minutes, before flipping and cooking for a further 3 minutes. Repeat the process until all the dough has been cooked.
Once cooked, brush with the melted butter and garlic mixture and serve.
For the garlic butter topping
Whisk together the melted butter, garlic, and salt, until combined.
TO STORE: Naan should be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.TO REHEAT: Either microwave for 30 seconds or in a non-stick pan until warm.