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Make the yeast mixture by combining the lukewarm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.
In a large bowl, combine the all-purpose flour, kosher salt, baking soda, and baking powder.
Add the greek yogurt and olive oil to the yeast mixture and stir to combine.
Pour the yeast mixture into the dry ingredients and use your hands to knead the dough until it comes together into a smooth, elastic ball.
Cover the dough and let it rise for 1 hour.
Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a thin, round naan shape.
Melt the ghee or butter and mix in the garlic powder.
Brush the top of each naan with the garlic butter mixture and sprinkle with the chopped cilantro.
Place a heaping tablespoon of the grated mozzarella in the center of each naan and fold the dough over to create a half-moon shape, sealing the edges.
Cook the stuffed naan in a hot skillet or on a griddle for 2-3 minutes per side until golden brown.
Serve the cheese stuffed garlic naan warm.