In a large bowl, combine yeast, sugar and salt with warm water and let stand until yeast is dissolved about 5 minutes. Stir in flour to make a soft dough.
Knead for about 5 minutes on a floured surface. Shape into a ball.
Put the dough in an oiled bowl, cover with plastic wrap, and let stand for about an hour in a warm place, until it has doubled in size.
Punch the dough down, and divide it into eight balls. Cover with plastic wrap and allow to rise again until doubled in size, about 30 minutes.
Heat a non- stick pan, or lightly oil a cast iron pan or griddle over medium-high heat.
While the pan is heating, roll out one of the dough balls into a thin oblong, and place on pan, cooking for about 3 minutes on each side until golden and bubbly. It's important for the dough to be very thin so the bread cooks through. Use kitchen tongs to turn the naans, and to remove them from the pan.
Remove from pan, and continue with the remaining dough. You can brush each naan with melted butter if you like.
Prep time indicated includes mostly rising time, while you do other things.Keep your cooked naans warm in a very low oven while you finish cooking the rest.