In a large bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
Add the flour and salt. Mix by hand or in a stand mixer for about 30 seconds.
Pour in the olive oil and continue mixing for about 5 minutes, until the dough becomes a smooth ball.
Cover the dough with a warm towel and let it rest for 30 minutes. (Placing it in the oven with the light on works well.)
Once risen, divide the dough into small dough balls.
Stretch each ball into your desired naan shape and thickness.
Heat a pan over medium-high heat with a small amount of vegetable oil.
Cook each naan for about 1 minute per side, or until golden brown and slightly puffy.
Optional: Brush warm naan with melted butter mixed with minced garlic and chopped cilantro.
Serve warm.