In a large mixing bowl, combine the all-purpose flour, sugar, salt, and baking powder. Give it a good whisk to ensure everything is evenly distributed.

Add the yogurt and warm water to the flour mixture. Mix with your hands or a spoon until the dough starts to come together.

Transfer the dough onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If it’s too sticky, add a bit more flour.

Form the dough into a ball, place it in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest for about 20 minutes.

After resting, divide the dough into equal portions (about 6-8). Dust each piece with flour and roll it out into an oval or tear-drop shape, about ¼ inch thick.

Heat a skillet or tandoor over medium-high heat. Once hot, place the naan in the skillet. Cook for about 1-2 minutes, or until bubbles form and the bottom is golden brown.

Flip and cook the other side for an additional 1-2 minutes.

Remove from the skillet and immediately brush the naan with melted butter for flavor.

Enjoy your homemade naan bread fresh out of the skillet or keep it warm in a towel until ready to serve!