Put the dry ingredients in a bowl and loosely combine. Add the yogurt and vegetable oil. Knead by hand for about 5 minutes.
Divide the dough in half and stretch it flat.
Grease the frying pan lightly with oil (amount not listed in the ingredients), and add the naan-shaped dough.
Fry over low-medium heat until nicely browned, flip and brown the other side (for a total of 10-15 minutes).
Here's the soft and chewy inside.
Story Behind this Recipe
I love naan that's chewy on the inside and crispy on the outside, but proofing bread is such a hassle. I experimented with many different unleavened bread recipes before settling on this one.
No need to grease the pan if using a non-stick frying pan. Grease the pan with a minimal amount of oil. Use your fingers or a paper towel to spread it thinly. (If you use too much oil, the naan won't have that crisp "naan-like" finish.)