Step-by-Step Instructions:

Prepare the Dough:

In a bowl, combine flour, baking powder, sugar, and salt. Mix well.

Add yogurt, water, and olive oil. Mix until a sticky dough forms.

Knead the dough for 5-7 minutes (manually or in a stand mixer) until smooth and elastic.

Rest the Dough:

Lightly grease a bowl with oil. Place the dough inside and cover with plastic wrap.

Let it rest at room temperature for at least 3 hours (preferably 6) to allow gluten to relax and flavors to meld.

Shape the Naan:

Divide the dough into 6 equal portions. Roll each into a ball.

Flatten each ball into a 3-4 mm thick oval or round shape using a rolling pin.

Cook the Naan:

Heat a nonstick skillet or cast-iron pan over medium-high heat. Ensure it’s hot enough to mimic a tandoor.

Place one naan on the skillet. Cook until bubbles form on the surface (about 1 minute).

Flip and cook the other side, pressing gently with a spatula for even browning.

Optionally, hold the naan directly over a gas flame for a few seconds for a smoky char.

Finish and Serve:

Brush the warm naan with melted butter or olive oil. Sprinkle fresh herbs or sea salt for added flavor.

Tips and Variations:

Add Flavors: Incorporate minced garlic, grated Parmesan, or sun-dried tomatoes into the dough for a unique twist.

Dietary Substitutions: Use dairy-free yogurt and vegan butter for a vegan option.

Storage: Wrap leftovers in foil and store at room temperature for up to 1 day or refrigerate for 2 days.