In the large bowl of a stand mixer, sift all-purpose flour, white whole wheat flour, salt, baking soda, and baking powder.
Form a well (or a hole) in the center of the sifted flour mixture and add Greek yogurt, honey, and olive oil.
Stir the mixture with a wooden spoon until the mixture is slightly incorporated, about 30 seconds, then add warm water.
Add the bread knead attachment to the stand mixer and knead until the dough starts to form, about 4 minutes. If the dough is too sticky, add a light dusting of flour.
If you do not have a stand mixer, just knead with your hands until bread dough starts to form.
Once the dough had formed, cover it with a kitchen towel or plastic wrap and let it rest for 30 minutes.
After the dough has rested, sprinkle flour onto a clean kitchen surface and roll the dough out.
Divide the dough into 10 equal balls. Line a baking sheet with parchment paper and place all the naan balls onto the pan.
Coat a rolling pin with flour and gently roll out the naan ball, into a tear shape, about ½ inch thick. Place onto the parchment paper lined baking sheet.
Melt butter in microwave for about 15 seconds and brush tops of naan bread with butter. Set baking sheet with naan and melted butter next to the stove.
Heat large skillet over medium heat, for about 2 minutes.
Lay buttered side of naan down onto the skillet, brush the top with butter, and cover with a lid. Let cook for 1-2 minutes until you see bubbles start to form on the top of the naan.
Gently flip and cook for another 1¬-2 minutes on the other side, until you see dark brown spots starting to appear.
Remove from the pan, place in aluminum foil, and brush the top with butter.
Repeat above steps for the rest of the naan.