Pour the water into a large stand mixer fitted with a dough hook. Sprinkled the yeast and sugar into the water and let sit for 5 minutes or until foamy.
Stir the salt, yogurt, and olive oil into the yeast mixture.
Set the mixer to its lowest setting and add 1 cup of the flour to the wet ingredients. Mix until well-integrated. Add the remaining flour in 1/4 cup increments until a sticky dough forms.
Place the dough on a floured surface and knead briefly until the dough feels silky.
Transfer the dough to an oiled bowl and cover loosely with plastic wrap. Let the dough rise for an hour and a half or until doubled in size.
Punch the dough down and place on a floured surface. Roll to dough into a long, thin snake. Divide the dough into 20-24 even pieces. Roll the pieces into balls.
Using a floured rolling pin, roll the balls into discs roughly 2 1/2 - 3-inches in diameter.
Heat a quarter-sized amount of oil in a large cast iron skillet over medium-high heat until smoking.
Place 5-7 naans in the skillet and cook until puffed, then flip and cook until slightly blistered. Transfer the naan to a cooling rack. Continue until all the naan is cooked.
Set the naan aside until ready to use.