Combine warm water, yeast, and sugar in a large bowl; let sit for 5 minutes or till bubbly.

Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.

Stir in flour and mix; eventually use your hands to blend ingredients together.  Then knead a few times on a floured counter until smooth. 

Place dough in a greased bowl and cover with saran wrap; let rise in a warm place until doubled. (about 1-2 hours).

Scoop dough out of bowl, use your hands to shape into a ball.  Cut dough into 8 pieces. On a floured surface, roll out each piece into a 6-inch circle (or oblong shape). 

TO FRY: Preheat a cast iron skillet to medium heat.  Add a few drops of water once it is hot; if it dissolves instantly it is ready to use.

Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.  Flip over and cook for another 2-3 minutes.  If pan starts to get too hot, reduce heat or they will burn quickly. 

Transfer naan to a wire rack and cover lightly with a flour sack towel until you are done frying all. 

TO SERVE: To serve, brush the top (the bubbly side) of each naan with melted butter (add 2 teaspoons garlic to 2 tablespoons butter, if desired, but depends on if what you are serving it with has garlic in it, you may not want to add to the butter).

Leftover Naan (unbuttered): Wrap each one in saran wrap and place into a Ziploc bag.  Store at room temperature for 1-2 days, in the fridge for 5-7, or up to 3 months in the freezer.

Makes 8 Naan

Recipe tips:

• Thickness matters. The thickness should only be about 3-5mm thick. If rolled too thin they’ll be crispy, but if rolled too thick, they won’t form bubbles.  

• Use a hot skillet. Homemade naan is traditionally cooked in a tandoor oven, but you can also use a cast iron skillet, which distributes heat equally, giving an even cook to each piece of dough.

• Try bread flour. The extra gluten in bread flour can make the bread even lighter and chewier.

Store the dough. Place dough in an airtight container large enough to accommodate a gradual rise, refrigerate 1-2 days. Punch down, divide, and bake according to the directions.

To freeze, use 3 teaspoons of yeast in the dough to compensate for any that will die in the freezer.  Let the dough rise to double, punch it down, and divide it into balls.  Place the dough balls on a baking sheet and freeze for up to 3 months.  Once frozen, store them together in a freezer-safe container. To serve, let the dough thaw and cook.