Homemade Naan Bread

Step 1 -In the bowl of an electric stand mixer beat the warm water, yeast, and 1/4 teaspoon of the sugar.

Step 2 -Let the mixture rest until it becomes frothy, about 5-10 minutes.

Step 3 -Switch the stand mixer to the paddle attachment.

Step 4 -Add in the milk, yogurt, olive oil, egg yolk, remaining 1 tablespoon of the sugar, and the salt.

Step 5 -Stir in about 2/3 of the flour and mix to combine.

Step 6 -Switch the stand mixer to the hook attachment.

Step 7 -Mix in the remaining 1/3 of the flour.

Step 8 -Allow the stand mixer to knead the dough on low speed until the dough pulls away from the sides and is slightly sticky.

Step 9 -Add a few extra tablespoons of flour as needed.

Step 10 -Lightly oil a large mixing bowl.

Step 11 -Transfer the dough contents to the prepared bowl.

Step 12 -Cover the bowl with plastic wrap or aluminum foil and allow the dough to rest and rise until it has doubled in volume, about 1 hour 30 minutes-2 hours.

Step 13 -Gently punch the dough down.

Step 14 -Divide the dough into 6 equal portions.

Step 15 -Round out the edges of each dough portion.

Step 16 -Keep the dough portions covered with greased plastic wrap.

Step 17 -Heat a cast-iron skillet over medium-high heat on the stovetop.

Step 18 -Working one piece of dough at a time, on a lightly floured surface, shape each piece of dough into a flattened teardrop shape. Dip your fingers into water, if needed.

Step 19 -Spritz the tops of the dough with a bit of water or cooking oil.

Step 20 -Place the dough moist side down on the hot cast-iron skillet.

Step 21 -Cook until golden brown spots appear on each side, about 30 seconds per side.

Step 22 -Repeat with the remaining naan, reducing the temperature of the skillet if the naan is browning too quickly.

Step 23 -Serve warm.