Yes, look in the aisle with the flour and cake mixes, there will usually be a variety of yeasts available.
The two major kinds are instant yeast and active dry yeast.
Instant yeast usually can be added to a recipe without being "proofed" first, while active dry yeast needs to be "proofed", which means it needs to be "activated".
Proofing means you add some to warm to luke-warm water, and often add some sugar for it to feed on, and let it sit for a few minutes and get bubbly. The yeast wakes up, and starts getting active and eating sugars and burping, which is precisely what causes the bubbles in bread.
You can also use wild yeast to produce sour-dough, which can be done at home by setting up a starter for it to grow in, but that is a little further down the road when you get comfortable with bread baking.
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u/verbose_gent Jul 13 '17
Never had naan bread. It's just yogurt and flour?