In the bowl of a stand mixer (or a large mixing bowl) combine the flour, yeast, sugar, baking soda, baking powder, and salt together.

Pour in the warm coconut milk, yogurt, and oil and mix on medium-low speed for about 5 minutes, or until the dough comes together in a very smooth ball.

Cover the bowl with a damp towel and let it rest in a warm place until it doubles in bulk, about an hour.

Gently knead the dough out to deflate it and roll into a ball. Divide into 4 equal pieces.

Take one of the dough pieces and flatten it slightly between your hands.

Place chunks of cheese on one side of the dough piece and fold over. Place the dough on a lightly floured surface and roll out with a rolling pin in one direction to make the dough into a long oval. Set aside and repeat the filling and shaping step with each dough piece. Roll the dough until the cheese has blended into the dough.

Heat a large cast iron skillet over high heat.

Place the naan in the hot skillet. Check it after about 1 minute and flip it to the opposite side when the bottom turns nice and brown. Cook on the opposite side for another minute or two until it browns. Remove to a platter and repeat with the other naan.

Serve and enjoy!