In a small bowl, combine the warm water (it should feel like a warm bath about 110°F), sugar, and active dry yeast. Stir gently and let it sit undisturbed for 10 minutes. You’ll know it’s ready when a bubbly, foamy layer forms on top this means your yeast is alive and active.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, Greek yogurt, and olive oil (or ghee). Using a wooden spoon or your hand, begin mixing from the center outward, slowly incorporating the flour into the wet ingredients. Keep mixing until a sticky, shaggy dough forms. If it seems too dry, add a tablespoon of water; if it’s too sticky, sprinkle in a little more flour.

Lightly flour a clean surface, then turn the dough out onto it. Kneading means pushing the dough away from you with the heel of your hand, folding it back over itself, turning it slightly, and repeating. Do this for about 6 to 8 minutes. You’re done when the dough is smooth, soft, and springs back when lightly pressed. If it's sticky, dust your hands with flour, but don’t add too much it should stay slightly tacky.

Shape the kneaded dough into a ball. Lightly oil a large bowl and place the dough inside, turning it once to coat the surface with oil (this keeps it from drying out). Cover the bowl with a damp kitchen towel or plastic wrap. Place it in a warm, draft-free area and let it rise for 1 hour, or until it has doubled in size.

After rising, punch the dough down gently to release air. Transfer to a floured surface and divide it into 8 equal pieces. Roll each piece into a small ball and let rest for 5 minutes (this makes it easier to roll out). Using a rolling pin, flatten each ball into a teardrop or oval shape about ¼ inch thick. They don’t have to be perfect rustic is beautiful!

Preheat your wood-fired oven until it's blazing hot (ideally 700°F or more). Lightly flour a pizza peel or paddle and place a piece of rolled dough on it. Slide the naan onto the hot surface inside the oven. It will bubble and puff up quickly after about 30–45 seconds, check the underside. If it has golden brown spots and some char, flip and cook the other side for another 30 seconds. Don’t walk away this happens fast!

Once out of the oven, immediately brush the hot naan with melted ghee or olive oil. Sprinkle with minced garlic and chopped cilantro if using. Stack and cover with a clean towel to keep warm until serving.