Making the Naan:

• In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant dry yeast, salt, and anise seeds if using. Mix these dry ingredients together until well combined.
• Create a well in the center of the dry mixture. Pour in the warm water, plain yogurt, and olive oil. Stir until the mixture comes together into a sticky dough.
• Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes soft and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
• Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
• While the dough is rising, melt the unsalted butter in a small saucepan over low heat. Stir in the garlic powder and a pinch of sea salt. Remove from heat and set aside.
• Once the dough has risen, punch it down to release the air. Divide the dough into 6 equal pieces and roll each piece into a ball. Using a rolling pin, flatten each ball into an oval or round shape, about ¼ inch thick.
• Heat your cast iron skillet or non-stick pan over medium-high heat. Place one naan in the skillet and cook for about 1-2 minutes until bubbles start to form on the surface. Flip the naan and cook for another 1-2 minutes until golden brown. Repeat with remaining dough.
• Once cooked, immediately brush the naan with the prepared garlic butter. Garnish with chopped parsley for a pop of color and flavor.