- 2 TBSP Milk
- 1 teaspoon Sugar
- 1 teaspoon Dry yeast
- 2 cups All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ cup Yogurt
- ¼ cup Milk
- 1 Egg yolk
- 2 TBSP Ghee
Combine the milk and sugar; stir to dissolve. Sprinkle yeast over and let stand until the yeast begins to froth, about 10 minutes.
Sift together flour, baking powder, and salt.
In another container, mix together the yogurt, milk, egg yolk, and ghee.
Make a well in the center of the flour and add the liquid mixtures; work to form dough.
On a floured surface, knead the dough until it is smooth and elastic, 15 minutes.
Shape into a ball, cover, and let stand in warm area 1 hour.
Set a heavy baking tray (sheet pan) on the bottom rack of a preheated 500°F oven. Preheat broiler.
Divide dough into 6 equal pieces and shape into balls. Flatten a piece of dough with your palm, dust with flour, and roll the dough from the center outward into a tear-shaped naan, about 8 inches (19.2 cm) long and 4 inches (9.6 cm) at its widest.
Remove the hot baking tray from the oven and slap the naan on to it. Immediately return the tray to the oven for 3 minutes; the naan should puff up.
Place the baking tray and naan under the broiler, about 3 to 4 inches away from the heat, for about 30 seconds or until the top of the naan browns slightly.
Wrap naan and serve hot.