Activate yeast: Combine warm water, yeast and sugar in a small bowl. Stir and set aside until foamy – about 10 minutes.

Mix dry ingredients: Add flour, salt, and baking powder to a large mixing bowl and whisk to combine.

Combine wet and dry ingredients: Once the yeast mixture is foaming, add the yogurt and oil and stir to combine. Add yeast mixture to dry ingredients and use a fork to mix and create a loose shaggy ball.

Knead and rest: Turn dough onto a lightly floured surface and knead for 15 seconds. Place the dough ball back in the mixing bowl and rub with a little more oil. Loosely cover the bowl with a towel set in a warm place for 2 to 4 hours.

Divide dough: Remove dough from bowl and turn onto a lightly floured surface. Knead for 30 seconds adding additional flour if sticky. Use a knife to divide the dough into 6 even pieces.

Create dough balls: Knead each ball on a lightly floured surface for 15 seconds until it forms a loose ball, then set aside and repeat the process until all dough is formed into balls. Then cover the balls with a towel and rest for 10 minutes.

Roll out dough: After 10 minutes, heat a cast-iron pan over medium heat. Lightly flour a clean surface and use a rolling pin to roll each dough ball into an oval. Pat the dough with a bit of water, then place the wet-side down on the hot pan.

Cook naan: Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown. Remove the cooked dough from the pan and brush with melted butter or ghee. Repeat the cooking process for remaining dough balls. Serve immediately.