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Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. Add the yeast and whisk until it dissolves. Set aside for 10-15 minutes until foamy.
In a large mixing bowl, measure the flour and stir in the salt. Add the yeast mixture, olive oil, almond milk, and lemon juice if using.
Using a fork, mix until the dough becomes too sticky to continue with the fork. Grease your hands and mix until the dough forms a ball.
Transfer the dough to a clean surface and knead for 5-6 minutes until smooth and elastic.
Grease a large bowl, transfer the dough, cover with a towel, and let it rise in a warm place for at least 90 minutes until doubled in size.
After rising, punch down the dough and knead for 1-2 minutes. Divide the dough into 8 balls.
Transfer the dough balls to a plate and let them rest for 20-30 minutes.
Roll each dough ball into an oval shape about 8" long and 5" wide.
Dampen your fingers and pat water on one side of the dough.
Heat a cast-iron skillet over medium-high heat. Test with water drops.
Transfer the dough to the skillet, watered side down, and cook for 40-60 seconds until bubbles appear.
Flip the naan, cover with a lid, and cook for 30 more seconds. Transfer to a plate and repeat with the remaining dough.