1/2 teaspoon sugar
3/4 teaspoon dry active yeast
2 1/2 cups flour, plus more for dusting
1/2 cup Greek yogurt
5 tablespoons butter, melted
Pour 1/2 cup hot water in a medium bowl. When the water registers 110 degrees on an instant-read thermometer, stir in the sugar and yeast, and let rest for 10 minutes.
In a large bowl combine the flour and 1 teaspoon sea salt. Whisk together the yogurt and 2 tablespoons of the melted butter and add it to the yeast mixture. Stir the yeast mixture into the flour. Knead the dough for 5 minutes. Place in a bowl and set in a warm place for 90 minutes. Divide into 12 portions. If not serving right away, wrap in plastic and refrigerate. (The dough freezes well.)
To cook, place a cast-iron pan over high heat. Dip each piece of dough in flour, and using a rolling pin, roll to the thickness of a tortilla. When the pan is very hot, cook a round until it bubbles and has browned, about 1 1/2 minutes. Flip and brown the second side, lowering the heat as needed. Brush with some melted butter and season with salt. Makes 12 naan.
from NY Times