Add sugar and yeast to warm water. Set aside for 10 minutes and let it bubble up.
Add salt to flour in a mixing bowl. Slowly add yeast water, and knead well to make medium stiff dough. Add more water if needed.
Cover bowl. Keep aside for 1-2 hours till dough raises. Make golf sized balls and keep aside. Cover.
Rub little oil with a paper napkin to cast iron skillet. Heat skillet to medium high till you see smoke.
Roll each dough ball with rolling pin. Dip your palms in water. Slap naan between your palms.
Place naan wet side down on skillet. Wet part makes naan stick to skillet. Let it cook for 40 seconds to 1 minute. Depending on how hot your skillet is it might take a bit more time.
Flip naan to other side. You will see black burns on cooked side. It is normal. Blackened naan is what gives it flavor and taste. Cook other side for another minute.
Serve hot with Dal makhani or Chicken butter masala.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/whole-wheat-naan/