Courtesy of Nick Sharma’s Season Cookbook
½ cup whole milk, heated to 105 to 115 degrees F
1 large egg
2 Tbsp. plain, full fat greek yogurt
1 Tbsp. unsalted butter, melted
1 Tbsp. sugar
1 Tsp. fine sea salt
1 Tbsp. active dry yeast
2 cups all purpose flour or whole-wheat pastry flour, plus more for rolling naan
Using a fork, whisk the milk, egg, yogurt, butter, sugar and salt in a small bowl. Sprinkle with yeast and let sit for 5 minutes. The mixture should be bubbly on the surface.
Put the flour in a large bowl or mound on a clean working surface and make a well in the center.
Pour the yeast mixture into the middle of the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside wall of the well into the liquid to form a sticky dough. Knead well for 4 to 5 minutes.
Fold the dough by grabbing it from the underside and stretching it and folding it back over itself. Rotate a quarter of a turn and repeat three or four times. Brush a large bowl with a little oil and put the dough in the bowl. Cover with plastic wrap and allow to rise in a dark, warm place until it has doubled in size, about 4 hours.
Divide the dough into four equal parts and shape into balls. On a clean, lightly floured work surface, use a rolling pin to roll out the balls of dough, one at a time, into circles about ⅛” thich and 6” in diameter.
To cook the Naan, heat a large skillet with a lid over medium -high heat. Slap a circle of dough into the hot skillet and cover the pan to trap the steam. Cook for 3-4 minutes, flip the dough and turn the heat to low. Cook covered until Naan blisters, with a few big bubbles, 1 to 2 minutes. Remove from the pan and wrap in a clean kitchen towel. Repeat with remaining circles of dough.