To a stand mixer add warm water (temperature of baby's bathwater), instant yeast and sugar. Let sit for a minute until the instant yeast smells and bubbles just a bit.
Add the salt, plain yogurt and olive oil to the mixer. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl. It should be tacky to the touch but not overly sticky.
Mix the dough in a stand mixer for 10 minutes to develop the gluten in the dough. Add a bit more flour as needed.
Transfer the dough to a lightly oiled container. Cover and let rise until doubled or tripled (about 1-2 hours).
Once dough has risen, turn out onto the counter and cut into 12 equal pieces. Roll each piece into a tight ball and set on a baking sheet.
Cover and refrigerate the dough balls on the baking sheet for 1 hour or up to 24 hours before baking. Cold dough is easier to shape for the Ooni pizza oven. A longer time in the refrigerator deepens the flavor of the naan bread.
Preheat your Ooni Koda Pizza oven for 20-30 minutes on high.
Once your oven is pre-heated, take the dough out of the fridge. Using a rolling pin, roll the dough into a small circle. Use your hands and fingers to stretch the dough out into a larger circle without breaking the bread. Repeat this process with all of the dough balls.
Place a piece of naan dough on a wooden cutting board. Using a quick motion, toss the naan bread from the cutting board into the pizza oven. Watch carefully as the naan bread bakes. Each piece should take about 1 minute.
The naan is ready when it puffs up and is a little charred on the outside. Use a pizza peel to take the naan out of the oven. The Ooni Koda 16 can bake at least two pieces of naan at a time (it could probably hold four pieces if you can get them all out in time without burning!).
Once the naan is out of the oven, slather each piece with melted butter and sprinkle with herbs if desired. Enjoy!