In the bowl of a stand mixer, combine the Water (1/4 cup) and Honey (1 tablespoon). Sprinkle with the Active Dry Yeast (3/4 teaspoon). Let sit for 10 minutes or until the mixture begins to bubble on top.
In a medium bowl, add the All-Purpose Flour (4 cup), Baking Powder (1 1/2 teaspoon), Baking Soda (1 teaspoon), and Kosher Salt (1/4 teaspoon). Using a whisk, gently mix until well combined.
Add the flour mixture, Plain Greek Yogurt (1 cup), and Whole Milk (3/4 cup) to the mixer bowl containing the yeast mixture.
Using the dough hook, mix until the flour is completely incorporated, about 4 minutes. The dough should be very sticky.
Dust dough lightly with flour and remove from the bowl. With floured hands, knead the dough into a ball.
Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
When ready to cook, divide the dough into 8 equal balls. On a lightly floured surface, roll each one into a large oval about 8 inches in length and about 1/4-inch thick. As you form the ovals and stack them in a pile, be sure to sprinkle them with flour to prevent sticking.
When ready to cook, preheat a large cast-iron or heavy-duty skillet over medium-high heat until it is extremely hot. Be sure to have a matching lid nearby. Melt half the Salted Butter (4 tablespoon). Lightly brush both sides of each dough oval with the melted butter as you proceed.
Just before you start cooking the first naan, drizzle a Olive Oil (1 teaspoon) into the hot skillet. Very carefully spread the olive oil evenly on the entire surface using a large wad of paper toweling.
Place the first naan on the skillet and immediately cover with the lid. After about one minute, you’ll notice bubbles forming on the top.
Flip the naan and cook uncovered for another minute or so until multiple toasted spots appear on the underside. As you work, keep the stack of cooked naan wrapped in a linen towel.
In a small saucepan, melt remaining Salted Butter (4 tablespoon) and add the Garlic (3 clove). Heat over low heat until the butter is lightly browned and the garlic is golden. Remove from the heat and add the Fresh Herbs (3/4 cup).
Brush the garlic herb butter over the warm naan and serve. If you happen to have leftovers, keep them stored in an airtight container for up to 3-4 days in the fridge, or freeze for up to 3 months. Enjoy!