In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.

Once the yeast mixture is frothy, add it to the bowl with the flour along with the yogurt and olive oil.

Begin mixing the ingredients together with a wooden spoon or your hands until a soft dough forms.

Transfer the dough to a floured surface and knead it for about 8-10 minutes, or until the dough is smooth and elastic.

Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once the dough has risen, punch it down to release the air. Divide it into 6 to 8 equal pieces and shape each piece into a ball.

Roll out each ball on a floured surface into a teardrop or oval shape, about 1/4 inch thick.

If desired, sprinkle minced garlic, fresh herbs, or sesame seeds on top of each naan and gently press them down.

Preheat a skillet or tandoor over medium-high heat. Once hot, place the rolled-out naan onto the skillet. Cook for about 1-2 minutes or until bubbles form on the surface and the bottom is golden brown.

Flip the naan and cook for an additional 1-2 minutes until the other side is golden brown and cooked through.

Remove the naan from the skillet and brush it with melted butter or ghee if desired.

Repeat the cooking process with the remaining pieces of dough.

Serve warm with your favorite dips, curries, or as a side to your meal.