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Activate yeast: Combine warm water, yeast, and sugar. Let sit for 10 minutes.
Mix dry ingredients: In a bowl, whisk flour, salt, and baking powder.
Combine wet and dry: Add yogurt and oil to the yeast mixture, then mix into the flour until a shaggy dough forms. Knead until smooth, rest for 10 minutes, then knead for another 5 minutes. Coat with oil, cover, and proof for 1 hour until doubled.
Shape: Divide dough into 8 pieces, roll into balls, and let rest for 5 minutes. Roll each piece to ¼ inch thick, brushing with oil between stacking.
Prepare garlic butter: Mix melted butter, garlic, and parsley.
Cook naan: Heat a cast iron pan over medium heat. Stretch dough, cook for 1-2 minutes on each side, brushing with garlic butter after flipping. Repeat for all pieces.
Serve warm and enjoy!