Activate the yeast: sprinkle the Active Dry Yeast and a pinch of the Sugar into about 1/2 cup of warm Water (should feel like a warm bath) and let sit 5–10 minutes until foamy.
Combine dry ingredients: in a large bowl, whisk together the All-Purpose Flour and Salt.
Make the dough: make a well in the flour, then add the foamy yeast mixture, the Plain Whole-Milk Yogurt and a splash of Neutral Oil. Stir until a shaggy dough forms.
Knead: turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook). The dough should be soft and slightly tacky.
First rise: place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1–1.5 hours.
Divide and rest: punch down the dough, divide into equal portions (ping-pong to tennis-ball size), and let the balls rest, covered, for 20–30 minutes to relax the gluten.
Shape: on a lightly floured surface, roll or stretch each dough ball into an oval or tear-drop shape about 1/4-inch thick, leaving the edges slightly puffier for a pillowy rim.
Cook: heat a heavy skillet or cast-iron pan until very hot. Place a rolled naan in the dry skillet and cook until bubbles form and the bottom has dark golden spots, about 1–2 minutes; flip and cook the other side until blistered and cooked through.
Finish with ghee: remove from the skillet and brush immediately with melted Ghee for glossy, buttery flavor. Repeat with remaining dough.
Serve warm: stack the naans in a clean towel to keep them soft and serve hot alongside your favorite dishes.
