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Activate yeast by combining it with warm water and sugar in a mixing vessel, allowing the mixture to develop a frothy texture for approximately 10 minutes.
Incorporate flour, yogurt, olive oil, and salt into the yeast mixture, blending thoroughly until a cohesive dough emerges.
Transfer the dough onto a lightly floured surface and knead vigorously for 7-8 minutes, developing a smooth and elastic consistency.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rest in a warm environment for 60-90 minutes until it doubles in volume.
Gently deflate the risen dough and divide it into 6-8 equal portions, shaping each into a smooth ball.
Using a rolling pin, flatten each dough ball into an oval or circular shape, creating a thin, even thickness.
Preheat a heavy skillet or griddle to medium-high heat (approximately 450°F), ensuring the cooking surface is hot before placing the naan.
Cook each naan for 1-2 minutes per side, watching for characteristic bubbles and golden-brown spots to develop.
Remove from heat and immediately brush with melted butter or ghee, optionally garnishing with herbs or nigella seeds.
Serve warm, preferably immediately after cooking, to enjoy the soft, pillowy texture.