Ingredients:
1/2 cup Warm Water, a little above room temp too hot and you’ll kill the yeast
2 teaspoon active dry yeast
1 teaspoon sugar
2 1/2 cups Bread Flour
1/4 cup Olive Oil (or vegetable oil if you want a lighter taste)
1/3 cup Unflavored Yogurt, (I used Skyr)
1 large egg
Pinch Salt
About 8 teaspoons Clarified Butter (Ghee)

Equipment:
1 large Heavy Bottom Pan
Rolling Pin

Instructions:

1) In a large bowl mix together: water, yeast and sugar. After the yeast is dissolved let it sit out for about 3-5 minutes, it will develop a thin foam across the top of it. If no foam ever appears toss it out and try again, No Foam = Dead Yeast
2) Separately whisk together the Oil, Yogurt, Egg, and Salt until partly combined (mine was still a little broken and not smooth. Add in to the bowl with yeast and lightly whisk.
3) With a large spatula mix in the flour 1/2 cup at a time until all mixed. Knead for about 10-15 minutes adding flour to your surface so it does not stick until it is a smooth pliable dough. Cover with a thin hand towel (mine are a thin linen) or tea towel and let rise one hour or until about double in size.
4) Divide the dough into 8 pieces cutting it with a sharp knife (this severs the gluten strands instead of stretching them and giving you uneven pieces). On a lightly floured surface, roll out each piece into a thin circle or oval as best you can with your rolling pin (heck in a pinch I’ve been known to use a wine bottle as a makeshift rolling pin, whatever works I say).
5) Cook each Naan in your heavy bottom pan over Medium or Medium High Heat (I used Medium but my range tends to run a little hot) and a teaspoon of Ghee in the bottom of the pan. I found it took about 3-5 minutes per side on the first side using the Pancake Rule my Mother taught me: Once bubbles stop forming wait one minute for a big pancake then flip.

6) Once one is done wrap it lightly with a thin hand towel and start the next one to keep the done ones warm.