Start by proofing your yeast — mix your yeast, sugar and warm water in a small bowl and give it some time. If it foams, your yeast is active and you may proceed. If it does not foam up after 5 minutes, then throw out the batch and restart.
Once your yeast is proofed, add olive oil and salt to the mixture. In a medium-to-large bowl, put two cups of flour and reserve your 1/4 cup on the side, make a well with the flour and pour in your liquid mixture. Mix with a fork until your fork is useless, then pour the mixture onto the counter and start kneading.
You’ll probably need a bit of water and a bit of flour on the side to make sure your dough is just right — so keep that on the side. Knead your dough and assess. For the first few minutes, you’ll have dry-looking pieces of dough that you need to convince to stick together. That, or your dough will be too wet and sticky, in which case you’ll need that flour — add a little bit at a time, until your dough can be worked with.
After a few minutes, if your dough is still sticking to the counter, add more flour. If it is really hard to work with and isn’t elastic, then you’ll need to add water. A good trick is dipping your fingers into water and brushing it onto the dough, then kneading, working the water into the dough. Knead knead knead. Until you can re-assess.
After a total of 2-3 songs [or 5-10 minutes], you should have a soft, boob-like dough, that stretches a little but breaks after you pull it too much. It should be barely sticky and not stick to the counter.
Your dough is ready. Oil a bowl, put your dough in, and with your oily hand, lightly oil the top of the ball of dough. Cover with a humid towel or saran wrap and store in a warm [but not hot] location. DO NOT PREHEAT YOUR OVEN AS A WARM SPOT — if the oven is too warm, it’ll start the cooking process and your dough won’t rise…. Not that I’ve done that or anything… If you think your kitchen is too cold, then you can put your dough in the oven with only the oven light on. It will generate enough heat to be a perfect rising environment for your dough.
Check on your dough after an hour. If it has doubled in size, punch it, shape it [without folding, just by pulling] into a roughly equal rectangle, and cut it in half, 7 times — AKA cut it into 8 equal pieces.
Put those pieces of dough onto a plate or lightly oiled chopping board, cover with the humid towel or saran, put back into a rising spot for another 30 minutes.
[optional — freezing your naan] if you’re going to freeze a portion of it, simply roll it out and put between sheets of saran. Freeze and cook from frozen when needed. If not… follow step 10.
Once the time has elapsed, preheat your pan at 7.5, or high-medium-high. While your pan heats, roll out two naan doughs into a thin [about 1/4 cm]. Throw one [or two] naan dough onto the hot pan, and flip every minute. It will take a total or 3-4 minutes per batch. Less if the heat is on point. You’ll know it’s ready by the color. Don’t be sad if you burn it a little, that is flavour, people, flavour.