In a small bowl, mix together ice water, greek yogurt, 1/4 cup canola oil, and egg yolk.

In a food processor, pulse together flour, sugar, and yeast to combine.

With the motor running, slowly add the liquid ingredients to the flour.

Process until combined, then let mixture rest for 10 minutes.

Add salt and process another 30-60 seconds until a sticky dough forms, clearing the sides of the bowl.

Scrape dough onto a floured surface and knead until smooth, about 1 minute.

Form into a ball and place in a lightly oiled bowl.

Cover tightly with plastic wrap and refrigerate for 16-24 hours.

After resting, turn dough out onto a lightly floured surface and divide into 4 pieces.

Shape each piece into a ball, cover with plastic wrap, and let rest for 15-20 minutes.

Melt butter in a small saucepan, then add minced garlic. Set aside.

Roll the first piece of dough into a 9-inch round.

Using a fork, poke the dough all over, 20-25 times.

Lightly mist the top side with water.

Heat remaining oil in a large nonstick skillet over medium heat until shimmering.

Wipe oil out of the skillet with paper towels.

Add rolled-out dough, sprayed side down, and spray the other side lightly.

Cover skillet and cook until spotty brown underneath, 2-4 minutes (poke any large bubbles).

Flip naan, cook, covered, another 2-3 minutes until browned.

Flip again, brush with garlic butter, then transfer to a plate and cover with foil.

Repeat rolling and cooking for the remaining naan.