Add all ingredients (except garlic + parsley) to a large bowl, or stand mixer if you have one. Mix well to combine the dough. Knead the dough for about 5 minutes, adding more flour if the dough is too sticky. Cover and let rest for 1 hour in a warm place.

To cook, heat a cast iron grill pan (I used a plancha half moon pan) until hot. Divide the dough into 6 even disks and roll each until they are about 1/4 inch thick.

Place one piece of rolled naan on the hot grill pan. Allow to cook for about 75 to 90 seconds, and flip. Cook the other side for about 45 to 60 seconds. The bread should be nice & crusty and have dark (but not burnt) marks.

Top with a drizzle of olive oil, raw garlic, and parsley. Enjoy!