In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add the plain yogurt and vegetable oil to the activated yeast mixture. Stir well.
Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turn it once to coat, then cover with plastic wrap or a damp cloth. Let it rise in a warm place for 60-90 minutes, or until doubled in size.
Punch down the risen dough and divide it into 4 equal portions.
On a lightly floured surface, roll each portion into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick.
Heat a heavy-bottomed skillet or cast-iron griddle over medium-high heat until very hot. Place one naan onto the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown.
Flip the naan and cook for another 1-2 minutes until it puffs up and is cooked through. Repeat with the remaining naan. Brush each cooked naan generously with melted butter before serving.
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