In a bowl add ¾ cup of lukewarm water, with the salt, sugar and yeast, and let rest for 5 minutes to activate the yeast.
In the large bowl or bowl of a stand mixer, add all-purpose flour, baking soda, yogurt and oil. Mix well. Then add the yeast mixture and knead until the dough comes together.
In a separate bowl add few drops of oil, coat the bowl with oil, then add the dough to rest. Cover it with a clean kitchen towel, and let it rest in a warm spot like the oven with the light turned on. Let it rest for at least 3 hours, or until doubled in size.
Once the dough is ready, knead it well for 3-5 minutes. Divide the dough into 8-10 equal sized pieces.
Turn on the stove on high heat with either a cast iron pan or cooling rack elevated with a metal ring (see notes for additional details).
Roll out the dough: sprinkle a little flour on the rolling pin and your work surface. Roll out one of the pieces so it is flat and about 4-6 inches in diameter.
Once rolled, transfer to the heat with the bottom closest to the heat.
Let cook for a couple of minutes, until dough puffs up, then flip over to cook the other side for couple minutes more.
Transfer to a plate, top with a little butter, and keep warm, by covering it with a dish towel.
Repeat with remaining pieces: rolling out the dough, then transferring to the stove.
Serve immediately with your favorite curry!
Notes
This Naan / Tandoori Roti can be made in two ways at home:
Heat a cast iron pan, on high heat, to get it as hot as it can go, or
Raise a cooling rack on top of a metal ring on your stove.
For the second option, you can use a metal cookie tin with the bottom removed, or an old springform cake pan that you no longer use.