Proof the yeast (if using active dry): In a small bowl, mix warm water (or milk) with sugar and yeast. Let it sit 5–10 minutes until foamy. If using instant yeast, skip the proof and add it directly to the flour.

Make the dough: In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture (or instant yeast plus warm liquid). Stir with a spoon until a shaggy dough forms.

Knead: Turn the dough onto a lightly floured surface. Knead for 3–5 minutes until smooth and elastic. If it’s sticky, dust lightly with flour; if dry, wet your hands and continue kneading.

First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 30–45 minutes, or until puffy and almost doubled.

Divide and rest: Punch down the dough and divide into 6–8 equal pieces. Roll each into a ball. Cover and let rest 10–15 minutes. This relaxes the gluten and makes rolling easier.

Preheat your pan: Set a cast-iron or heavy skillet over medium-high heat and let it get very hot. A hot pan is key to those bubbles and char marks.

Shape the naan: On a lightly floured surface, roll a dough ball into an oval or teardrop, about 1/8–1/4 inch thick. Don’t worry about perfect shapes—rustic is great.

Cook the first side: Place the naan in the dry hot pan. Cook 45–60 seconds until bubbles form and the underside has brown spots.

Flip and finish: Flip and cook another 30–60 seconds. For extra char, press gently with a spatula or use tongs to kiss the edges against the pan.

Brush and season: Remove to a plate and brush immediately with melted butter or ghee. Sprinkle with garlic, cilantro, or seeds if you like.

Repeat: Keep cooked naan wrapped in a clean towel to stay warm while you finish the rest.