Add the yeast, sugar, and warm water into a medium-sized bowl and set aside to activate the yeast. (Water should be slightly warmer than lukewarm (105℉) *This should take about 5-10 minutes.
Next add 4 cups of the flour (reserve 1 cup), yogurt, salt, olive oil, and activated yeast onto a Stand Mixer with Dough Hook Attachment Knead with dough hook on medium speed until a sticky dough is formed. Observe the dough, if it is very sticky, add the reserved 1 cup of flour 2 tablespoons at a time and knead the dough on the mixer until it is no longer sticking to the walls of the dough. (Knead for 5 minutes) *Your dough should be tacky but not sticky. Stop adding flour once you reach this consistency.
Cover the dough and place in a warm, draft-free place, and let it rise until it doubles in size. (About 1-1½ hours)
Once it doubles in size, deflate the dough and cut roughly into 16 equal squares. Shape them into round balls and roll them out 1 at a time using a Rolling Pin. Heat a large skillet to medium-high heat and lightly grease it. Cook the naan dough for about 1-2 minutes on each side. Repeat this step until all the dough is cooked and enjoy with your favorite toppings!
