Instructions

1. Stir together warm water and sugar, then add yeast and mix.
2. In the other large bowl or a bowl of your standup mixer combine salt and flour, then stir.
3. Turn your mixer to the lower speed with hook attachment or use a wooden spoon to mix and add water with sugar and yeast a bit at the time, then add yogurt and finally drop in the mixed egg.
4. Increase the speed until you form a dough, about two minutes.
5. It will be a bit sticky but remove dough from the mixing bowl, and use your hands to shape it into a ball.
6. Grease a bowl with approx one tablespoon of oil. Place dough it back in the greased bowl, cover, and allow it to rise for 45 to 60 minutes at room temperature. I like keeping mine either in the microwave or turned off oven. If you are using Pizza yeast, fast and easy then I allow the dough just to rest for 20 to 30 minutes before working with it.
7. Once the dough is ready, transfer it to a floured work area. I just keep dusting with flour as I roll out each naan.
8. Using a knife or a pastry scraper, cut the dough into 10 equal pieces.
9. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into whatever shape it takes you until the dough is about 1/8 to 1/4-inch thick. They need to be thinner so there is no need to measure. They are perfectly imperfect.
10. Now, heat a large cast-iron skillet or any type of skillet/pan over medium-high heat.
11. Brush with oil then drop naan to the skillet and cook for a minute or two, flipping a few times. When naan begins to bubble and the bottom turns lightly golden and darker flip. I would say about 30-40 seconds before flipping on the other side. Make sure to work with the heat. I keep mine at medium temperature but manipulate as I go, meaning I turn the temperature a bit down if naan needs to cook more.
12. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
13. This part is optional: I made them plain so kids could make "sweet" sandwiches however, with garlic butter they are even better. Heat the butter in a small pan over medium heat until melted. Add garlic powder or raw minced garlic and cook for a minute then add about 1 tablespoon of dried parsley. Then remove butter from heat. Brush on each of naan on both sides.
14. Cover if you are not going to serve right away and heat before serving.

After they are cooled enough pack them in some wax paper or parchment paper and in an airtight container. They are amazing even the next day if you have any leftovers.