Combine all the ingredients except the oil and the butter in a stand mixer and knead with the dough hook until smooth. You can also mix the ingredients in a large bowl and then knead by hand.
Drizzle the olive oil into a gallon-size zip-top plastic bag and place the dough in the bag. Refrigerate overnight or up to 2 days.
On Baking Day:
Heat the oven to 400°F and place a baking sheet in the oven.
Flour your work surface and turn out the dough. Divide it into 4 equal pieces and shape each piece into a ball.
Flatten the pieces and shape them into a teardrop shape. You can stretch and press them by hand or use a rolling pin. You’re looking for a shape that’s about 4 inches wide at the widest part and about 8 inches long.
Remove the baking sheet form the oven and carefully place the dough on the sheet. Be careful – the pan will be quite hot. Return the pan to the oven and bake the naan until they’re browned on the bottom, puffy, and have a few brown spots on top, about 12 minutes. Transfer the naan to a rack and brush with melted butter. Serve warm or at room temperature.