Mix the yeast with warm water set aside for 5 mins
Put salt, yoghurt, melted ghee and flour together
Add yeast water to the flour mix and knead until smooth
Cover with damp cloth/cling film and prove until doubled in size
Blanch both wild garlic leaves in boiling water for 15 seconds then refresh in cold water
Pat the leaves dry then chop leaves for topping and blend all persillade ingredients to puree and set aside
Divide dough into 6-8 pieces and shape to a teardrop-shape
Heat pan with oil brushed onto the base
Fry naan until slightly scorched on each side and cooked through the center
Heat leaves for topping with ghee then brush onto the naan
Serve with a drizzle of persillade