Dissolve sugar in warm water, add yeast and leave until foamy.
In a bowl, mix flour and salt, then add yoghurt, oil and the yeast mixture.
Knead until the dough is soft and smooth.
Place in a lightly oiled bowl, cover and let rise in a warm place for 1–1.5 hours until doubled.
Divide into 6–8 pieces and roll each into a thin oval or circle.
Heat a dry pan over medium‑high heat.
Cook each naan until bubbles form and golden spots appear, then flip and cook the other side.
Brush with melted butter or garlic butter while still warm and serve.