Naan (skillet method).

Whisk flour, yeast, sugar, and salt together.

• Distribute the yeast evenly.
• Sugar feeds the yeast and gives naan a subtle browning.
• Break up any clumps so the dough mixes cleanly.

Combine warm water, yogurt, and oil; stir into the dry ingredients until a soft dough forms.

• Whisk the water, yogurt, and oil together first: the yogurt gives naan its tang.
• Pour into the dry ingredients and stir to combine.
• Dough should feel soft, slightly sticky, and very pliable.

Knead until the dough is smooth, elastic, and evenly mixed.

• Knead on a lightly floured surface until smooth.
• The yogurt makes the dough extra supple, don't add too much flour.
• Stop when the dough is smooth, soft, and slightly tacky.

Proof until the dough is visibly risen, relaxed, and ready for shaping.

• Cover tightly with a damp towel or lid.
• Ready when doubled.
• A warm spot speeds it up.

Divide into 8 × 100g pieces, shape into balls, and rest covered 15 minutes.

• Weigh each piece for consistent cook time.
• Ball tightly: smooth surface tension helps stretching.
• 15 minutes rest so the gluten relaxes.

Heat a cast iron skillet over the highest heat for 8 minutes until it smokes lightly.

• Use cast iron or a heavy steel pan.
• High heat, no oil. Naan sears dry on the pan.
• A wisp of smoke = ready; colder, and the naan won't blister.

Stretch each ball into a teardrop shape about 20cm long by 12cm wide.

• Press and stretch with your hands, don't use a rolling pin.
• The teardrop is traditional; an even thickness matters more than the shape.
• Target about 5mm thick.

Cook one naan at a time: 60-75 seconds on the first side until blistered and charred in spots, then 45 seconds on the second side.

• Lay the shaped naan onto the dry pan. It should hiss immediately.
• Bubbles will form in 30 seconds; char spots in 60-75 seconds.
• Flip once and cook the other side briefly. 45 seconds is plenty.

Brush immediately with melted butter or ghee and stack under a towel to stay soft.

• Brush the hot naan with melted butter or ghee the moment it comes off the pan.
• Add minced garlic or chopped herbs to the butter if you like garlic naan.
• Stack under a towel so the steam keeps them tender.