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In a bowl combine the starter, almond milk, and Greek yogurt together.
Add 1 ½ cups flour. Mix well and add flour by the tablespoon until you have a soft but not super sticky dough.
Allow the dough to rest 20 minutes.
Add the salt and mix again.
Allow the dough to ferment 4 hours on the counter.
Place the dough in the fridge for at least 10 hours.
Sprinkle the minced garlic, cilantro, and baking powder over the dough.
Knead it well.
Divide dough into 8 pieces.
Sprinkle your work surface with oat flour and additional cilantro.
Roll each dough ball into a circle 5-6 inches wide and ¼ inch thick...or a bit less.
Lightly spray a hot skillet with Pam spray.
Fry the naan bread until lightly browned.
Flip and fry on the other side.
Serve warm.