In the bowl of a stand mixer fitted with the dough hook, add the warm water, sugar, and yeast. Mix for a few seconds until it’s combined. Let sit for 10 minutes until yeast becomes foamy.
Add the flour, salt, baking powder, Greek yogurt, egg to the bowl. Mix on low speed until the dough is smooth. Dough should pull aways from the sides of the bowl. If the dough is too sticky, add a touch more flour. Continue mixing for 4 minutes.
Remove the dough and place it in a lightly oiled bowl. Cover with a damp warm towel and let rise for 1 hour or until doubled in size.
In a sauté pan, over low medium-low heat melt the butter and add the garlic cloves to the butter. Cook for 1 minute. Pour the garlic infused butter through a fine mesh strainer and discard the garlic bits. Keep the garlic butter nearby in a separate bowl (this will be used to cover the naan before cooking them).
Once the dough has risen, divide the dough into 8 equal sized dough balls.
On a lightly floured surface, roll each ball out into a circular/oval shape, no greater than ¼ inch thick. Do this with the remaining dough balls.
Heat a large saute pan or cast iron skillet over medium to medium-low heat. Brush the naan with the garlic infused butter (on both sides). Place the naan on the skillet and cook for 60 to 90 seconds. Flip the dough and cook the other side for another minute or so. Watch them closely because you may have to finagle with the temperature of your stove top. The naan is done when both sides appear golden brown.
Remove from the pan and place on a plate. You can cover the naan with a towel to keep them from drying out if you wish.
Naan will last up to 3 days at room temperature in an airtight container or ziplock bag.