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PdfIn a large mixing bowl, combine warm water with sugar and yeast. Stir and let sit for 4-5 minutes.
To the yeast water mixture, add yogurt, salt, and oil. Whisk to combine.
Add in flour and mix in a stand mixer on speed 2 for 4-6 minutes (Add flour as needed until very slightly sticky dough forms.)
Move dough to oiled bowl and let rise for 30 min-1hr.
Divide dough into 8 pieces for average sized naans and knead each piece to form a smooth ball.
Place dough balls in a lightly floured tray and cover for about 1 hour (until double in size).
When the dough is ready for shaping, preheat a cast iron on medium-high heat for about 10 minutes.
Shape the naan
When ready to cook, lay one naan at a time over the surface of the preheated pan. The flatbread should cook in about 40 seconds to 1 minute per side.
After each piece of naan is cooked, place the cooked naan on a large clean towel and immediately fold the towel over to trap any steam. This helps to continue cooking the bread internally and improves its texture while keeping it soft.