Pour the 180 ml lukewarm water into the large mixing bowl and dissolve the 2 tablespoons sugar in it.

Sprinkle 1 tablespoon active dry yeast over the sweetened water and let it stand until foamy, about 10 minutes.

Add the 500 g wheat flour, 1 teaspoon salt, and 1 teaspoon baking powder to the activated yeast mixture.

Add the 40 ml neutral oil and 300 g Greek yogurt, then stir until a rough dough forms.

Knead the dough on a lightly floured work surface until smooth and elastic, about 8 minutes.

Cover the dough with the clean kitchen towel and let it rise in a warm place until doubled, about 60 minutes.

Grate or finely chop the 200 g mozzarella cheese and divide the risen dough into 6 equal portions.

Roll one dough portion into a small disk and place one-sixth of the mozzarella cheese in the center.

Gather the dough edges over the cheese and pinch them closed to seal the filling inside.

Gently roll the filled dough into a 20 cm flatbread, taking care not to tear it.

Heat a dry skillet over medium-high heat and cook one naan until browned underneath, about 2 minutes.

Flip the naan and cook until the second side is browned and the cheese melts, about 2 minutes.

Repeat the rolling and cooking process with the remaining dough portions and mozzarella cheese.