Measure the water into a measuring cup. Check the temperature with a thermometer to make sure it’s between 105° to 115°F. Add the yeast and honey and whisk to combine. Let sit until frothy ~ about 5 minutes. Whisk again to absorb the yeast.

Meanwhile, in the bowl of a stand mixer, measure the flour (I prefer to weigh it). Add the salt, baking soda, and baking powder. With the dough hook attachment, mix together on low. While still on low, add the yogurt, almond milk, yeast water, and garlic. Slowly increase the speed one notch at a time as the dough comes together until its working on high. Once all of the flour has been incorporated into the ball of dough, turn the stand mixer off.

Scoop out the dough and place on a wooden cutting board, bread board, or lightly floured surface. The dough may be tacky but should come cleanly off of your hand. If dough is sticking to your hand, sprinkle the dough lightly with flour and knead for several minutes until the dough removes cleanly from your hands.

Lightly grease the bowl of the stand mixer with olive oil, using a paper towel to wipe the oil around the sides and bottom and remove any excess oil. Form the dough into a ball and place back into the bowl. Cover the bowl with a towel and let sit in a warm spot until doubled in size ~ about one hour (NOTE: I like to turn on my oven for about 2 minutes to create a warm environment, particularly during air conditioning months; then, turn off the oven, place the bowl in the middle of the oven and close the door).

Punch the air out of the dough and scoop it out onto a light floured surface. Knead it for a minute or two to get the air out. Cut it into eight equally sized pieces (I again like to weigh it). Using your hands, flat each piece into a small puck. Then pick it up and, working along the edges, pull the dough and flatten it with your hands until it’s about ¼” thick (visualize working a pizza). The pieces do not have to be round. I prefer elongated. For ease of transfer, stack the naan dough on a plate with wax paper separating each piece.

Preheat the grill. If using a coal grill, clean the grates as best as possible and thoroughly spray with the grill spray before lighting the coals. If using a gas grill, preheat the grill to 400°F before cleaning the grates. Then, turn the grill off and thoroughly spray the grill spray. Turn the grill back on and maintain a temperature between 400°F and 450°F. When the grill is at the desired temperature, arrange the naan evenly across the grill, working in batches if necessary. Grill for 2 minutes then flip and continue to grill for 1 to 2 minutes. Return to the plate.

Melt 2 tablespoons of ghee in the microwave. Brush each pieces of naan on one side with the ghee. Sprinkle with mixed herbs, if desired. Serve while hot! Enjoy!

(To store, wait until completely cooled. Store in the refrigerator for 1 week in a ziplock bag or freeze in a ziplock bag up to 6 months. Defrost and heat to desired temperature in the microwave, wrapped in paper towels.)