Combine yeast, sugar, and 6 Tbsp warm water in a bowl and let stand for a few minutes.

Mix flour, salt, and baking powder in mixer with a dough hook.

Knead the dough until stretchy but still somewhat sticky, about 5-10 minutes.

Put the dough in a well-oiled bowl to rise until doubled, about 1-1.5 hours.

Divide the dough into 12 equal balls about 125g each.

Place dough balls onto a floured baking sheet and cover with plastic wrap or a kitchen towel. Let rise for 45 minutes to an hour until about doubled again.

Gently stretch each dough ball with your hands into a 6 inch round. Alternatively, roll out on a floured surface with a rolling pin.

Place rolled dough on a floured plate, adding a piece of plastic wrap or parchment paper in between each that completely covers the dough (so that the individual naan are not touching.

If you are not going to immediately bake the dough, wrap the stack of naan in plastic wrap and freeze for up to a week. Thirty minutes before baking, remove the stack from the freezer.

Prepare a high-heat fire in your grill and make sure to oil your grill grate.

Melt some butter and have it nearby.

Depending on the size of your grill and the size of the fire you have prepared, prep one or two naan by brushing one side with butter.

Place the naan butter-side-down onto the grill grate.

Butter the side facing up.

Bake for about 1 minute, until bubbles start to form on the top side of the naan. If it gets smoky, cover the grill to make sure no flare-ups occur.

Flip the naan and bake for another minute or two, until it is somewhat less soft and the underside is lightly browned.

Remove baked naan from the grill and place on a platter or cutting board. Add garlic and parsley as well as more butter, if desired.

Repeat with all remaining naan, stacking the bread as it comes off the grill.