In a bowl, whisk together 2 cups of flour, baking powder, yeast and salt. Stir in the yogurt with a spoon until moistened. Turn mixture out onto a floured surface. Sprinkle the garlic over the dough, then knead the dough for 5 minutes, adding the additional 1/2 cup of flour as needed, until the dough is smooth and elastic. Shape dough into a ball, then place in a lightly oiled bowl, covered with a towel, to rest for about an hour.
Note: because the yeast is not proofed with warm water, the dough doesn't rise (this is a flat bread, after all). The yeast simply adds a nice chewiness to the naan.
Heat a large non-stick skillet or enameled cast-iron skillet over medium heat for 5 minutes. Divide the dough into 8 equal pieces. Shape each piece into a ball, then roll out on a lightly floured surface into a thin disk, about 8 inches in diameter. Place one disk of dough on the dry skillet. Cook for about 2 minutes, until the underside is golden and large bubbles rise to the surface of the dough. Flip over and cook the other side for 1-2 minutes until golden. Set on a plate and cover with a towel to keep warm while you cook the rest of the dough.
Serve the naan immediately with your favorite curry dish.
Yields 8 servings.
WW Points Plus Value: 4 points per serving
Recipe adapted from Food.com.