1 teaspoon sugar
1 cup warm water
1 Packet active dry yeast
3 cups all-purpose flour
1 tablespoon oil
Some oil, for greasing the skillet
3 tablespoons melted salted butter
In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 5 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
Divide the dough into 8 to 10 equal portions. (Depending on size) Roll the dough in a circle using a rolling spin.Heat up a cast-iron pan over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the pan. Place the dough on the pan. When it puffs up and bubbles, flip it over and cook the other side. Repeat the same until all dough are done.
Brush the naan with the melted butter, serve warm.