Stir together the honey and water until combined. Sprinkle the packet of yeast on top. Let sit for about five to 10 minutes. The mixture will start to look foamy. Use a bowl that has some depth for this. It makes step three easier.
In a mixing bowl, stir together the flour, baking powder and salt.
Whisk in the milk and yogurt to the yeast mixture and pour on top of the flour. If using a stand mixer, mix with the paddle attachment until the dough starts to form a ball. Then, switch to the dough hook and knead for about a minute and a half to two minutes on speed two. If making by hand, stir the yeast and flour mixtures with a wooden spoon. Once it comes together, knead by hand in the bowl for about three to four minutes. The dough will be a bit sticky and shaggy looking.
Grease a bowl and place the dough inside. Cover with plastic wrap or a towel and let sit in a warm place until it doubles in size. This should take about one to two hours.
Divide the dough into eight equal balls. On a lightly floured surface, roll one ball at a time until it's about ⅛-inch thick. For a more traditional look, roll into a rectangular shape.
Heat a cast-iron skillet over medium-high heat until scorching hot. Lightly brush one side of the rolled naan dough with ghee. Set aside four tablespoons of ghee for this step. Place in the hot skillet and cook for about a minute to a minute and a half. While it cooks, lightly brush the other side with ghee. Flip and cook for another minute to a minute and a half. The naan will bubble up, potentially with huge bubbles. This is normal. Repeat with all the dough.
As you cook the naan, melt the remaining ghee with garlic over medium heat in another pan. Turn to low if the garlic starts to get too hot. When each piece of ghee finishes cooking, brush with the garlicky ghee mixture and sprinkle with fresh chopped cilantro or parsley if desired. To keep warm, you can cover the naan in tinfoil until all the pieces cook and are ready for serving. Enjoy!