Ingredients

Yeast Mix

• 1 Teaspoon Instant Yeast
• 1/2 Cup Warm Water
• 1 Tablespoon White Sugar

Egg Mix

• 2 Tablespoons Milk
• 1 1/2 Tablespoons Whisked Egg (Around Half An Egg)

Dry Ingredients

• 1/2 Teaspoon Salt
• 1 3/4 Cups Bread Flour

Butter

• 2 Tablespoons Ghee or Unsalted Butter, Melted

Directions

1. Mix yeast mix ingredients together in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
2. Whisk egg mix ingredients together.
3. Sift dry ingredients into separate bowl.
4. Make a well in the dry ingredients bowl, add yeast mixture, melted butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
5. Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size.
6. Place the dough on a lightly floured surface. Cut into 6 equal pieces per recipe, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under.
7. Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
8. Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm thick rounds.
9. Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke.
10. Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown. Repeat for remaining dough balls.