Mix yeast, sugar, and warm water. Let sit for 10 minutes until frothy.
Combine flour, salt, and baking soda in a large bowl.
Add the yeast mixture, yogurt, and olive oil to the flour. Knead into a soft dough.
Cover and let it rise in a warm place for about an hour.
Divide the dough into 8 equal parts. Roll each into a thin oval shape.
Preheat a skillet or tandoor. Cook each naan until it puffs up and brown spots appear, flipping once.
Brush with butter or ghee and serve warm.
Notes
Ensure the water is warm (not hot) to activate the yeast properly.
• Knead the dough well to develop gluten for a soft texture.
• Allow enough time for the dough to rise for fluffier naan.
• Use a very hot skillet or tandoor for cooking to mimic traditional baking.
• Brush with melted butter or ghee after cooking for added flavor.