2TablespoonsExtra-Virgin Olive Oil(plus more for cooking)
4TablespoonsMelted Butter(for brushing on the top)
In a small bowl, combine warm water, yeast, and sugar. Stir. Let sit for 5-10 minutes and allow the yeast to bubble and proof. *
In a large bowl, add flour, greek yogurt, oil, and salt. Stir in yeast mixture. Combine with hands. The dough may be shaggy but keep mixing until you form a ball. Once you form a ball, knead the dough for about 5-10 minutues or until the dough is smooth.
Cover and set aside in a warm place to rise for at least 1 hour. It should double in size.
Remove from the bowl and place on a counter or board sprinkled with flour. Divide dough into 8 equal portions. Roll into approximately 8" circle or rectangle, about ⅛" thick.
Heat skillet or cast iron skillet over medium-high heat. Drizzle pan with oil. Add each naan and reduce heat to medium. Watch for it to begin to bubble. The oil makes a difference in allowing the naan to puff up and bubble. Cook for about 3 minutes on the first side and then flip and cook for 2 minutes longer.
Watch the naan carefully as you may want to lower the heat if it becomes too brown too fast. Remove from pan and brush with melted butter and serve immediately.
If the yeast mixture doesn't proof and bubble, start over with a fresh packet of yeast. You want to see it foam, bubble, and show activity.