Instructions

1. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of instant yeast. Mix the dry ingredients thoroughly to ensure even distribution.
2. In a separate bowl, mix together 3/4 cup of warm water and 1/4 cup of yogurt. Stir gently until the yogurt is well incorporated into the warm water.
3. Create a well in the center of the dry ingredients and pour in the yogurt and water mixture. Add 2 tablespoons of olive oil to the mixture.
4. Using your hands or a wooden spoon, mix the ingredients together until a shaggy dough begins to form. If the dough is too sticky, you can add a little more flour, one tablespoon at a time.
5. Once the dough comes together, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
6. Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
7. After the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface and divide it into 8 equal pieces.
8. Shape each piece of dough into a ball and then flatten it into a disc about 1/4 inch thick using a rolling pin. You can dust with flour to prevent sticking.
9. Preheat a cast-iron skillet or non-stick pan over medium-high heat. Once hot, place one disc of naan in the skillet. Cook for about 2-3 minutes until bubbles form on the surface.
10. Flip the naan and cook for an additional 2-3 minutes on the other side until it is golden brown and has charred spots. You can press down gently with a spatula to ensure even cooking.
11. Remove the cooked naan from the skillet and keep it warm in a clean kitchen towel or wrap it in foil. Repeat the process with the remaining pieces of dough.
12. Serve the homemade naan warm with your favorite Indian dishes, such as curry or dal. Enjoy!