Activate the yeast with warm water (105°-120°) and sugar.
Once yeast is foamy, add 1 cup of flour.
Add the yogurt, olive oil and salt.
Continue adding flour until it holds together as one ball of dough.
Knead for five minutes.
Place in a bowl and cover with plastic wrap. Let rise for two hours.
Place dough on a floured surface and cut into 8 equal pieces.
Roll out one piece of naan dough to an eight inch circle.
Spread 1 Tbsp. red pesto in the middle.
Make 8 patties of mashed potatoes about 1/3 - 1/2 cup in each patty.
Place 1 Tbsp. of Bacon pieces in each potato patty.
Place mashed potato patty on top of the pesto.
Pile shredded cheddar cheese on top of the mashed potato patty.
Fold the edges of the naan bread toward the middle and pinch together to seal.
Repeat steps 1-7 for each piece of naan bread dough.
Heat a frying pan to medium heat
Mix softened butter, grated, garlic cloves and parsley in a small bowl.
Brush the garlic butter on one side of the stuffed naan bread and place in frying pan and bake until golden brown. Repeat with the other side.
Once both sides are golden brown, remove from heat and cut in half. Eat as soon as you possibly can without burning your mouth.