Naan Bread

1. Start by activating the yeast. In a large mixing bowl, dissolve 7g of dry active yeast into 180ml of lukewarm water. Let this sit until frothy, signaling the yeast is active. 

2. Next, add all-purpose flour to the yeast mixture. Mix well until the ingredients start to form a dough. At this stage, incorporate the Greek yogurt, blending it thoroughly into the dough. The dough might not seem perfect initially, but that’s just part of the process. If it's too dry, add a bit more water; if it’s too sticky, sprinkle in some flour. Your goal is a firm, slightly tacky dough.

3. Once your dough feels right, drizzle a little olive oil over it and knead gently. This helps manage moisture and improves the texture. Place the dough in an oiled bowl and cover it. Let it rise in a warm spot. If you're outdoors and it’s a warm day, simply find a sunny spot—ideally where temperatures are about 27°C to 29°C or 81°F to 84°F. Allow the dough to rise for about 90 minutes, or until doubled in size.

4. Once the dough has risen, divide it into smaller portions and shape them into balls.

5. On a lightly floured surface, roll out each ball of dough into a flat, oval-shaped naan.

6. Preheat your BBQ to a temperature of 340°C or 620°F. 
7. Bake it for a few minutes on a pizza stone in your barbecue.
8. As an extra, you can make an oil to brush onto the naan bread.
9. Do this by melting clarified butter in a pan.
10. Chop parsley and garlic finely and add them to the melted butter.
11. Let them simmer for a few minutes.
12. Use a brush to coat both sides of the naan bread with the prepared oil.
13. Store the naan bread in aluminum foil.

Serve the naan warm with your favorite curry or dip.