Yes, bread is HARD. If bread has ever intimidated you, naan is the one that has suckered me into thinking that I can do bread things, and it will sucker you too.

Recipe

Source: Nagi Maehashi, RecipeTinEats

1. Mix instant yeast with warm water and sugar. Let the the mixture sit until foamy, about 10 minutes.
2. Mix dry and wet ingredients into a dough, and bring the dough together into a ball.
3. Rise dough for 1-1.5 hours, letting it double in size. Shape the dough up into smaller balls and rise again for 15 minutes, letting it increase about 50% in size.
4. Roll the dough out into super thin rounds.
5. Cook the naan on a hot skillet.

The thickness in step 4 really affects the outcome! Speaking for myself, it's easier to roll the dough out too thick rather than too thin, and then your naan is undercooked and missing the bubbly pockets you typically see in naan.

The thing that helps me roll it thinner is chucking the cutting board and rolling the dough out on a countertop (add lots of flour to the countertop to prevent sticking).

Aside from that, the original source covers all the pointers for fluffier, tastier naan, alongside modifications for garlic/butter/cheese naan. I typically make the garlic naan variety!

Commentary

I'm not going back to storebought naan :P