Combine the flour, instant yeast, and salt in a mixing bowl.
Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough, or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Adjust the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
Coat the ball of dough in a drizzle of olive oil. Transfer the dough into a container and let it rise in the fridge overnight or cover the bowl with a kitchen towel and let it rise at room temperature for 2 hours.
Pinch off a small bit of the dough and roll it out on a floured surface. An oval shape is best!
Heat a flat pan (a crepe-pan works best) until hot! Place the naan in the pan. Let it cook until it’s bubbly. Then flip, place a slice of vegan cheese on one side of the naan.
Immediately fold the naan together. Let it cook on both sides until it has those nice brown, spots.
Enjoy it fresh with tomato soup or dip it in ketchup!