In a medium size bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes
While yeast is proofing, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt and baking soda
Once the yeast is frothy, add the yogurt and olive oil( if you are kneading by hand) to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together
When the dough starts to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough.
If using a KitchenAid mixer to knead then knead the dough for 8 mins in the stand mixer. Then add the oil and knead again for 4 more mins.
Lightly oil or spray a clean bowl, large enough so the dough can double in size, with nonstick cooking spray Transfer the dough to the prepared bowl and cover with a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size
Dust a work surface with some of flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick
Roll each portion of dough into a ball, dusting with flour to keep them from sticking.
Warm a large heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about 1/8-inch thick
Gently place the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes
Flip the naan and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with a little olive oil or butter if desired
Repeat cooking the remaining dough balls in the same way.