Dissolve the yeast in the water. Add in salt and the flour, incorporate well until a sticky dough is formed. No kneading necessary.

Set aside covered for 20-30 mins.

Tear or cut off peach-sized amounts with a serrated knife and transfer to a floured surface. Shape into oblong naan with help of rolling pin if necessary. Make sure there are no holes in the naan once you are done rolling it out.

Heat a skillet on high heat, brush on some ghee or oil, lower the heat to medium and lay the nan on carefully.

Flip over in about 2 mins when the first side starts browning.

Cook closed for 30 seconds to a minute now, depending on the thickness of your naan.