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Add all the dough ingredients to a stand mixer and knead on low for about 3-5 minutes until soft and mostly smooth. The dough should be pulling away from the sides of the bowl by the 3 minute mark. If not add a little extra flour. Or you can mix by hand on a lightly floured surface.
Lightly flour a surface and knead the dough for 30 more seconds forming a ball.
Place into a bowl and let it rise covered for 4 hours at 75℉ or until doubled in size.
Divide the dough into 10 sections. Roll into balls and cover. Let rise in a warm spot for another 30 mins-1 hour.
Flour the tops and then roll into an oval shape about ¼” thick. If the dough is sticking just add a little more flour to the counter and rolling pin.
Heat a cast iron pan to medium heat and lightly oil. Once it starts smoking slightly it is ready.
Place one of the naan breads on the pan. Let is sit for 1 ½ -2 minutes and let get bubbly flip over and let cook for one more minute.
Mix the melted butter, minced garlic, salt and fresh herb in a bowl and brush on top of the freshly cooked naan bread.