Naan

Preparation

1. Step 1

   Stir together the yeast, milk, yogurt, and sugar in a bowl and set aside.

   Step 2

   Combine the flour, egg, and salt in a food processor. Turn the machine on and add the yeast mixture through the feed tube. Process for about 30 seconds, adding 1 1/2 cups water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)

   Step 3

   Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round ball. Put the dough in a lightly oiled bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)

   Step 4

   Put a baking sheet (or, preferably, a baking stone) on a rack on the lowest shelf of your oven; preheat the oven to 500°F. Punch the dough down and, using as much flour as necessary to keep the dough from sticking to the board or your hands, roll it into a snake, then tear the snake into 12 equal-sized balls. Let them rest for 10 minutes covered with plastic wrap or a damp towel.

   Step 5

   Using flour as necessary, roll out one of the balls into an oval roughly 6 to 8 inches long and 3 or 4 inches wide. Open the oven door, grab the dough, one hand on each end of the oval, and give it a little tug with one hand to shape it into a teardrop, then toss it onto the baking sheet or stone. Close the oven door and flip the naan after 3 minutes. The naan is ready when it’s puffed, mottled, and browned around the edges, 6 to 8 minutes. You can cook as many naan as will comfortably fit at once.

   Step 6

   Wrap the freshly baked naan in a kitchen towel to keep them warm and pliable. Serve as soon as possible, brushed on one side with melted butter.