In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 10 minutes until frothy. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yogurt, olive oil, and the yeast mixture. Mix until it forms a soft dough.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare Flavored Variations (Optional)

For pesto naan, blend garlic, basil leaves, and Parmesan cheese to create a pesto mixture. For ginger & honey naan, mix grated ginger and honey in a small bowl.

Shape the Naan

Once the dough has risen, punch it down and divide it into 6-8 equal pieces. Roll each piece into a ball and then flatten it into an oval or teardrop shape with a rolling pin.

Cook the Naan

Preheat a skillet or tandoor over medium-high heat. Place the naan on the skillet and cook for about 2-3 minutes on each side until golden brown and puffed up. For flavored naan, spread the pesto or ginger-honey mixture on one side before cooking.

Serve

Serve the naan warm with your favorite curry or dip.