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1
Heat the milk in a medium saucepan until its warm, about 105 degrees F to 115 degrees F. Add the sugar and yeast, and set aside until the yeast is dissolved and frothy, about 15 minutes.
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2
Sift the measured flour, salt, and baking powder into a large mixing bowl and set aside.
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3
Add 4 tablespoons of the olive oil, the yogurt, and eggs to the yeast mixture and stir, then add this to the flour mixture.
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4
Use a wooden spoon or spatula to mix, then use your hands to form a ball of dough.
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5
Knead the dough for 10 minutes (you might need to add a little extra flour to get it smooth, with a nice sheen).
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6
Massage the remaining 1/2 tablespoon of olive oil onto the ball and cover the bowl with plastic wrap.
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7
Let the dough rise until doubled, about 1 hour.
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8
Punch down the risen dough and knead again, then divide into 12 equal balls (I used a scale for accuracy).
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9
Lay a damp dishtowel over the dough balls so they wont dry out.
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10
Lightly flour your work surface and roll out 1 ball at a time.
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11
First flatten the ball with your hand.
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12
Using a rolling pin (or whatever you preferI use a wine bottle), roll each ball into a rough teardrop shaperoll it back and forth without changing the direction of the roller, until its roughly as thin as pizza dough (about 1/4 inch).
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13
To bake the naan, you have two options: on a propane grill, or in a cast-iron skillet.
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14
Place a large cast-iron skillet over high heat until its smoking hot.
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15
Place a piece of dough on the surface: It should start bubbling within 30 seconds.
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16
Keep cooking until bubbles have formed all over the top, about 60 to 90 seconds.
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17
Flip and cook until done, about 30 to 60 seconds.
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18
Turn the flames on your outdoor propane grill to high.
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19
When its hot, place the dough directly on the grateswithin 1 minute the top surface will begin to bubble.
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20
Grill until bubbles have formed all over the top, then flip, close the lid, and cook until done, about 1 minute.
