In a small bowl add the water and sugar together. Stir until dissolved. Add yeast. Stir. Let yeast activate to a bloom, about 10 mins.

In a larger bowl add flour, salt and garlic powder. When the yeast mixture has bloomed, add the yogurt, oil and bloomed yeast to the flour mixture. Mix until ingredients come together.

Turn the dough out onto a lightly floured surface and knead until smooth. (for mixture instructions see Tips above)

Cover with a damp cloth and let rise until doubled, about 1-2 hours.

Divide the dough into 16 equal portions and form into balls. Keep dough covered until you are ready to roll out.

Heat a lightly greased cast iron skillet over med/high heat. Using a rolling pin, roll dough into a circle and place onto skillet. When the naan bubbles and brown spots starts to appear on heated side turn and finish cooking.