Instructions:

• Step 1: Mix the Dry Ingredients - Whisk together the all-purpose flour, instant dry yeast, salt, granulated sugar, and optional anise seeds in a large mixing bowl.
• Step 2: Combine the Wet Ingredients - In a separate bowl, combine the warm water, plain yogurt, and olive oil. Stir gently to combine.
• Step 3: Form the Dough - Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until a shaggy dough forms.
• Step 4: Knead the Dough - Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
• Step 5: Let It Rise - Place the kneaded dough in a lightly greased bowl and cover with a damp cloth. Allow it to rise for 1-2 hours until doubled in size.
• Step 6: Prepare the Garlic Butter - Melt the unsalted butter and mix in the garlic powder and a pinch of sea salt. Set aside.
• Step 7: Shape the Naan - Punch down the risen dough and divide into 6-8 pieces. Roll each piece into an oval or tear-drop shape.
• Step 8: Cook the Naan - Heat a skillet over medium-high heat. Cook each naan for 1-2 minutes per side until golden brown.
• Step 9: Brush with Garlic Butter - Brush each naan generously with the garlic butter as soon as it comes off the skillet.
• Step 10: Garnish and Serve - Sprinkle with chopped parsley and serve warm.