In a large mixing bowl, whisk together the flours, baking soda, and Kosher salt. Form a well in the middle of the dry ingredients and add the yogurt and olive oil. Slowly stir the yogurt and oil into the dry ingredients, adding the water 1 Tablespoon at a time until a soft, smooth dough forms.

Form the dough into a ball and cover with a damp kitchen towel or plastic wrap. Set dough aside to rest for about 20 minutes. While the dough rests, stir together the olive oil, cilantro and minced garlic in a small bowl and set next to the pan you will use for cooking the naan.

After dough has rested, divide it into 8 equal balls. On a lightly floured surface, use a floured rolling pin to roll out a ball of dough into a flat disc, about 8 inches in diameter. Brush one side of the naan with the olive oil mixture and place, oil side down, in a preheated cast iron skillet or griddle over medium heat. While the first side of the naan cooks, brush the second side with some of the oil mixture. Once bubbles start to form on top of the naan, flip it over to cook the second side for about 1 minute more, or until golden brown. Remove to a plate or platter and sprinkle the top of the naan with a little salt. Repeat with remaining dough and serve warm.