Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.

Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.

Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.

Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.

Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle.

Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute.

Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.