Step 1: Activate the Yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir lightly and let it sit for about 5 minutes until the yeast becomes bubbly and frothy. If it doesn’t foam, your yeast may be expired, and it’s best to start over with fresh yeast.

Step 2: Make the Dough

In a large mixing bowl, combine the flour, salt, and baking powder. Create a well in the center and add the activated yeast mixture, yogurt, and oil. Mix everything together to form a dough. If the dough feels too sticky, gradually add more flour, a little at a time, until it becomes soft and elastic.

Step 3: Knead the Dough

Turn the dough onto a lightly floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step. Once kneaded, shape it into a ball.

Step 4: Let the Dough Rise

Place the dough ball into a lightly oiled bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot for about 1-1.5 hours or until it doubles in size. The warm environment will help the dough rise beautifully, giving you that light, airy naan.

Step 5: Roll Out the Naan

Once the dough has risen, punch it down and divide it into small portions (about 6-8 pieces). Roll each portion into a ball, then roll them out into thin, oval or round shapes using a rolling pin. The thinner the dough, the fluffier the naan will be once cooked.