Espresso and Lime

0 Combine 3 1/2 cups of all purpose flour with 1 packet of dry instant yeast, 1 teaspoon of salt, 1 teaspoon baking powder and 1/2 teaspoon baking soda in a large bowl and whisk until combined 
1 Add 2/3 cup of full fat plain Greek yogurt and 1 cup of warm water and mix until a shaggy dough comes together and all of the dry ingredients have been incorporated
2 Transfer the dough onto a floured surface and knead for 3-4 minutes or until the dough is soft, elastic and a little sticky
3 Use a shark knife or dough cutter to divide the dough into 8 equal portions 
4 Spray a sheet of parchment paper with nonstick spray and place onto a baking sheet
5 Use damp hands to form each portion of dough into a ball and transfer onto the greased parchment paper 
6 Once all of the dough has been shaped, cover with a light towel over top and rest the dough for 60 minutes in a warm place
7 Once rested, place a large skillet over medium high heat and allow it to preheat
8 Roll a portion of the dough out into a long oval that is about 1/4 inch thick 
9 Transfer the dough onto the preheated skillet and cook until the bottom is slightly charred and bubbles have formed over the top
10 Flip the naan and cook for another 60-90 seconds 
11 Repeat until all of the dough has been cooked 
12 Transfer cooked naan into a towel to stay warm while you are cooking the rest of the portions
13 Once all of the naan has been cooked, brush with a combination of melted butter and finely minced garlic
14 Garnish with finely chopped parsley and black sesame seeds and enjoy immediately