1 cup plain flour
2 teaspoons yeast
1 tablespoon sugar
1 teaspoon salt
warm water, as required for the dough
Combine the warm water and sugar. Sprinkle with the yeast and set aside for 5 minutes until it is foamy.
Mix the salt and flour and knead using the warm water mixture.
Cover and set aside for it to rise until roughly doubled in size (around 1 hour).
Heat a pan / skillet or griddle over medium-high heat. Shape the dough into balls and then roll into round or oval flat bread (an irregular shape is fine so long as the dough is the same thickness across).
Sprinkle some water on one side of the bread and place on the griddle and cook until it bubbles up.
Lift the pan, such that the naked flame is exposed. Cook the uncooked side of the bread until it is golden-brown and lightly charred.
Remove the cooked naan to a plate and paint with oil, preferably with chilli oil to give it a nice golden colour. Alternatively, you can use garlic oil and/or sprinkle with chopped coriander.
Repeat with the remaining dough.
This video by Vasundhara illustrates how to toast one side in a pan and the other using a naked flame.