In a large mixing bowl, combine the all-purpose flour, salt, sugar, baking powder, and baking soda. Mix well.

Create a well in the middle of the flour mixture and add the yogurt. Pour in the ghee or olive oil and mix until it starts to form a dough.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a clean bowl, cover it with a damp cloth, and let it rest in a warm area for 30 minutes.

Once rested, punch down the dough and divide it into equal pieces—about 6-8.

Dust your work surface with flour and roll each piece into an oval or round flatbread, about 1/4 inch thick.

Heat a cast-iron skillet or an oiled griddle over medium-high heat.

Place a rolled-out naan in the skillet and cook for 1-2 minutes, or until bubbles form. Flip and cook for another 1-2 minutes, pressing lightly with a spatula.

Once cooked, remove from the skillet and brush with melted ghee or olive oil.

Keep the naan warm in a towel while you cook the rest.