Mix 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ¼ cup of warm water in a small bowl. Let sit for 3–5 minutes until foamy.

Combine 1 cup of all-purpose flour and ½ teaspoon of sea salt in a medium bowl. Stir thoroughly.

Once the yeast mixture is foamy, add 1 tablespoon of olive oil, ½ cup of plain Greek yogurt, and 1 large egg. Whisk until well combined.

Gradually pour the wet mixture into the dry ingredients, mixing until a sticky dough forms.

Knead the dough on a floured surface for about 3 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour.

Punch down the risen dough and divide into 8 pieces, rolling each into a ball and flattening into a circle.

Cook each naan in a hot skillet for 60–90 seconds on one side until golden, then flip and cook for another 45–60 seconds.

Transfer to a plate, brush with melted butter, and cover with a towel to keep warm.