In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and 1/4 cup of warm water (not hot). Stir and let it sit for 10 minutes until foamy.

Make Dough

In a large mixing bowl, add 2 cups of all-purpose flour and 1/2 teaspoon of salt. Make a well in the center and pour in the foamy yeast mixture, 1/4 cup of plain yogurt, and 1 tablespoon of oil. Mix until a shaggy dough forms.

Knead Dough

Turn the dough onto a floured surface and knead for about 8–10 minutes until the dough is soft and elastic. If it's sticky, add a little more flour as needed.

Let Dough Rise

Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours or until doubled in size.

Topping Preparation

Prepare Garlic and Chili Topping

Finely mince 4–5 garlic cloves and 2 fresh green chilies (adjust to your heat preference). Combine them in a small bowl with 1 tablespoon of melted butter or ghee and a handful of chopped fresh cilantro (optional).

Assembling and Cooking the Naan

Divide and Shape Dough

Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball and let rest for 5–10 minutes.

Roll Out Naan

Take one dough ball at a time and roll it out on a floured surface into an oval or tear-drop shape, roughly 1/4 inch thick.

Apply Topping

Brush the top side of the naan with the garlic-chili butter mixture, pressing lightly so the toppings stick.

Cook in Tandoor or Hot Skillet

Heat a tandoor or heavy cast iron skillet over high heat. Place the naan topping-side up onto the hot surface. Cook for 1–2 minutes until bubbles form. Flip and cook the other side for another 1–2 minutes, or until golden brown and slightly charred.

Optional Butter Brush

Optionally, brush the hot naan with additional melted butter or ghee for extra richness before serving.