Combine Garlic Oil ingredients and set aside.
Whisk together water, yeast, and sugar. Let sit 5-10 minutes or until yeast proves.
Combine flour, salt, and garlic powder in a food processor (11 cup or greater capacity) with an S-blade attachment and pulse.
Whisk together yeast water, yogurt, and olive oil. Add to flour mixture while blending in a steady, even stream.
Continue processing until dough is fully kneaded, about 2-3 minutes.
Transfer dough to a floured surface and knead by hand until smooth and pliable.
Form into a ball and place in a mixing bowl at least twice its size. Cover with a tea towel and allow to rest 1 hour or until dough has doubled in size.
Turn dough out onto a floured surface and divide into 8 to 12 pieces, depending on desired size.
Form into balls and place on a parchment-lined sheet pan. Dust with flour to prevent sticking.
Cover with a tea towel and allow to rest 20-30 minutes or until doubled in size.
Heat a large nonstick pan over medium heat.
Roll naan dough with a rolling pin to 1/4 inch thickness.
Place in hot skillet and cook until large bubbles form on surface, about 2 minutes.
Flip naan and cook for an additional minute or until bubbles are browned.
Remove from heat, brush with garlic oil or vegan ghee, and sprinkle with finishing salt and chopped coriander (cilantro), if desired. Serve warm.