In a large bowl combine the warm water, honey, and yeast. Mix slightly then allow to sit for 10 minutes or until foamy.

Add in the flour, sour cream, salt, baking powder, and egg. Mix well to combine.

Turn onto a floured surface and knead for 3-5 minutes.

Spray the large bowl with cooking spray and place the dough in the bowl. Cover and let rise until doubled (about 1 1/2 hours).

After the dough has risen, place the butter and garlic in a small skillet and cook until the butter is just melted. Set aside.

Cut the dough into 8 equal pieces. Flatten each piece and roll into a circle 1/4 inch thick.

Brush one side of the Naan with garlic butter.

Heat a medium skillet over medium heat. Add the Naan, butter side down, and cook for 1-2 minutes. Meanwhile, brush the top with garlic butter. Flip the bread over and cook an additional 1-2 minutes. Both sides should be golden brown. Remove to a plate to cool.

Repeat with remaining dough circles until all 8 are cooked. Serve immediately or store in an air tight bag for 3 days.