Directions

• In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until the yeast activates and becomes frothy.
• In a large bowl, mix together the flour and salt. Make a well in the center and add the yogurt, olive oil (or ghee), and egg.
• Gradually pour the yeast mixture into the flour mixture and stir until a dough forms.
• Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1–2 hours, or until doubled in size.
• Preheat a skillet (preferably cast iron) or a tandoor if available over medium-high heat.
• Punch down the dough and divide it into 6–8 equal balls. Roll each ball into a smooth ball, then flatten and roll it out into an oval or round shape, about ¼ inch thick.
• If making garlic naan, sprinkle minced garlic on the rolled dough and gently press it in.
• Place the rolled dough onto the hot skillet. Cook for 2–3 minutes until bubbles form on the surface. Flip it over and cook for another 1–2 minutes, until the naan has brown spots and is cooked through.
• Remove from the skillet, brush with melted butter or ghee, and garnish with chopped cilantro if desired.
• Serve hot with your favorite curry or dip