In the bowl of a stand mixer fitted with a dough hook, add both flours, salt, and yeast. Whisk to combine.
Then add the Greek yogurt and melted ghee. Turn the mixer on low speed.
As the dough forms in to a shaggy mass, gradually add the water. You may need slightly more or less, so go slowly and assess the consistency of the dough. It should form into a soft dough ball that is slightly tacky.
Continue kneading on low speed for about 10 minutes. If you don't have a stand mixer, this could be done by hand on a lightly floured surface.
Lightly coat the bowl with olive oil so the dough doesn't stick and cover it with plastic wrap for about 1 1/2 hours.
Halfway through rising, place a pizza steel in the oven and preheat to 475°. Let the steel heat in the oven for 45 minutes.
When the dough has risen, divide it into 4-6 balls. Place them on a lightly floured surface and cover with a clean dish towel for 10 minutes.
Use a rolling pin to roll out each dough ball until it is ¼ inch thick. If desired, brush the tops of each one with melted ghee.
Transfer as many flatbreads to the pizza steel as will fit without touching each other. Bake for 6-7 minutes. They should be browned on the bottom and puffy when done.
Remove the naan from oven and repeat with the remaining pieces. Set aside while you prepare the toppings.