Homemade Naan is a staple comfort food and always a highlight of delicious Indian meal. This soft and tender, flavorful and buttery, perfectly browned bread is easier to make than you'd think and it has a restaurant quality taste!
In the bowl of an electric stand mixer whisk together water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until frothy.
Set mixer with paddle attachment then mix in milk, yogurt, olive oil, egg yolk, 1 Tbsp sugar and the salt. Stir in about 2/3 of the flour.
Switch to hook attachment then mix in remaining 1/3 of the flour. Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.
Transfer to a large, lightly oiled bowl. Cover with plastic wrap and let rest until doubled in volume, about 1 1/2 - 2 hours.
Gently punch dough down then divide dough into 6 equal portions (using a floured bench scraper or knife, you can cut like a pizza into 6 wedges). Round out edges and keep covered with greased plastic wrap.
Preheat a cast iron skillet over medium-high heat (a non-stick skillet works too just not quite as well).
Working with one piece of dough at a time, roll into 9-inch oval or tear drop shape over lightly floured surface (roll to about about 1/6-inch thickness). Dip fingertips in water then dot across top of rolled out dough or mist lightly with water from a spray bottle.
Cook naan moistened side down, until golden brown spots appear on bottom about 30 seconds. Flip** and cook opposite side until golden brown spots appear, about 30 seconds.
Repeat with remaining naan. Reduce burner temper if needed if browning to quickly.
Brush naan with melted butter before serving. Serve warm.
*To warm the yogurt I microwave on 50% power in 20 second increments just until no longer cold.
**When you flip naan if there are large bubbles you can press down on naan with spatula to flatten those extra large bubbles so it cooks evenly.
Naan can be kept warmed wrapped in foil in 175 degree oven for up to 15 minutes.