Mix strong flour, sugar, and salt in a bowl using chopsticks. Then add instant dry yeast and mix well.

Add warm water and cooking oil to the mixed dry ingredients.

Mix with chopsticks until the dough starts to come together.

Knead the dough by hand for about 5 minutes.

Let the dough rise in a warm place (40°C) for 30 minutes for the first fermentation.

Check if the dough has doubled in size.

Divide the dough into 4 equal portions, shape them into balls, and let them rest for 10 minutes for intermediate fermentation.

Roll each dough ball into a thin sheet, about 2–3mm thick. Use flour to prevent sticking.

Cut the dough into ghost shapes using scissors.

Skip the second fermentation and cook the naan on a dry pan over medium-low heat for 1–2 minutes.

Flip the naan and cook for another 1–2 minutes.