In a small bowl, mix warm water with sugar and yeast. Let it sit for about 10 minutes until it becomes frothy. This shows that the yeast is active and ready to use.

In a large mixing bowl, add all-purpose flour, salt, and yogurt. Pour in the activated yeast mixture and a little oil. Mix everything together using your hands until a soft dough starts to form. If the dough feels too sticky, sprinkle a little more flour.

Transfer the dough to a lightly floured surface and knead it for about 5–6 minutes until smooth and elastic. This helps develop gluten, which gives naan its chewy texture. Lightly coat the dough with oil, place it in a bowl, and cover with a damp cloth. Let it rest for 1 to 1½ hours, or until it doubles in size.

Once the dough has risen, punch it down gently to release air. Divide it into equal portions (about 6–8 balls). Roll each ball between your palms until smooth. Using a rolling pin, flatten one ball into an oval or tear-drop shape about ¼-inch thick.

Heat a cast iron tawa or heavy skillet over medium-high heat until hot. Lightly sprinkle water on one side of the rolled dough and place that side down on the tawa. When bubbles begin to form, flip the tawa upside down (if possible) over the flame to cook the top directly until brown spots appear. Alternatively, flip the naan and cook both sides on the skillet.

Once cooked, brush hot naan with melted butter or ghee. For extra flavor, sprinkle chopped garlic, coriander, or sesame seeds on top.

Serve the naan hot with your favorite Indian curries like paneer butter masala, dal makhani, or tandoori chicken. Freshly made naan is best enjoyed warm, straight from the pan.