½ teaspoon sugar
¾ teaspoon dry active yeast
2½ cups flour, plus more for dusting
½ cup Greek yogurt
5 tablespoons butter, melted
1. Pour ½ cup hot water in a medium bowl. When the water registers 110°F on an instant-read thermometer, stir in the sugar and yeast, and let rest for 10 minutes.
2. 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.)
3. 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 1½ minutes. Flip and brown the second side, lowering the heat as needed. Brush with some melted butter and season with salt. Makes 12 naan. –Jill Santopietro for The New York Times Magazine.