Place the yeast in the bowl of a stand mixer. Add 1 cup warm water and 1 cup flour. Whisk together, then let it sit until the mixture bubbles and foams, about 15 to 20 minutes.

Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 3/4 cups flour. Mix at low speed, using a dough hook attachment, until the dough is soft, supple, and slightly sticky. If the dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time.

Knead the dough with the machine on low speed until it's slightly springy and still soft, for about 5 to 6 minutes. Turn the dough out onto a floured work surface and form it into a ball.

Wipe the inside of the bowl with 1/4 teaspoon olive oil. Turn the dough around in the bowl to cover it with a thin film of oil. Cover the bowl with foil and let the dough sit until it has doubled in size, about 2 hours.

Remove the dough from the bowl and place it onto a floured work surface. Lightly pat it into a flat shape about 1-inch thick. Use a knife to cut the dough into 8 equal pieces.

Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.

Cover the dough balls with lightly oiled plastic wrap and let them rest for 30 minutes.

Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round bread about 1/4-inch thick. Let the shaped dough rest for 5 minutes.

Brush a cast iron skillet with the remaining 3/4 teaspoon olive oil and place it over medium-high heat. Lay the dough into the hot skillet and cook until it's puffy and the bottom has brown spots and blisters, about 3 minutes. Flip and cook for 2 more minutes, then flip back onto the original side to cook for about 30 more seconds. The Naan bread will begin to puff up and fill with hot air.

Stack the cooked breads on a plate. When they are cool enough to handle, slice the breads in half and open the pocket inside for stuffing.