In a medium bowl, combine flour, baking powder, and salt. Add Greek yogurt and mix with a spoon or your hands until a soft dough forms.

If sticky, dust lightly with flour. If dry, add 1–2 tsp water as needed.

Cover and let rest for 5–10 minutes to relax the gluten and improve texture.

Divide dough into 4 equal pieces. Roll into balls, then flatten into rounds or ovals about ¼-inch thick.

Heat a cast-iron skillet (or non-stick) over medium heat with a light brush of oil.

Cook each naan 2–3 minutes per side until lightly puffed and golden brown.

Brush lightly with olive oil or garlic butter if desired and sprinkle with toppings. Serve warm.