Thanks to the yeast and yogurt, Naan becomes incredibly soft and light. Unlike drier flatbreads, Naan is ideal for dipping into thick sauces, making it the perfect companion for any curry. Feel free to experiment with flavors like garlic, coriander, or cheese.
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 10-15 minutes until the mixture starts to foam.
In a large bowl, mix flour and salt. Create a well in the center and add the yeast mixture, yogurt, and oil/butter. Mix and knead for about 5-7 minutes until you get a smooth and elastic dough. The dough should be slightly sticky.
Brush the dough with a little oil, cover with a towel, and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
Divide the risen dough into 8 equal parts. On a lightly floured surface, roll each part into an oval or teardrop shape about 15-20 cm long.
Heat a heavy skillet (ideally cast iron) over high heat. Place one naan on the hot skillet and bake for about 1 minute until bubbles appear on the surface.
Flip the naan and bake the other side for another 1-2 minutes until dark spots appear and the naan is cooked through. For an authentic, fluffy finish, you can hold the naan with tongs directly over a gas burner flame for a few seconds.
Brush the baked Naan immediately with melted butter. For garlic naan, mix minced garlic with the butter. Serve warm.