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1
Stir together the yeast, milk, yogurt, and sugar in a bowl and set aside.
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2
Combine the flour, egg, and salt in a food processor.
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3
Turn the machine on and add the yeast mixture through the feed tube.
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4
Process for about 30 seconds, adding 1 1/2 cups water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
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5
If dry, add another tablespoon or two of water and process for another 10 seconds.
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6
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
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7
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round ball.
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8
Put the dough in a lightly oiled bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
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9
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
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10
Put a baking sheet (or, preferably, a baking stone) on a rack on the lowest shelf of your oven; preheat the oven to 500F.
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11
Punch the dough down and, using as much flour as necessary to keep the dough from sticking to the board or your hands, roll it into a snake, then tear the snake into 12 equal-sized balls.
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12
Let them rest for 10 minutes covered with plastic wrap or a damp towel.
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13
Using flour as necessary, roll out one of the balls into an oval roughly 6 to 8 inches long and 3 or 4 inches wide.
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14
Open the oven door, grab the dough, one hand on each end of the oval, and give it a little tug with one hand to shape it into a teardrop, then toss it onto the baking sheet or stone.
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15
Close the oven door and flip the naan after 3 minutes.
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16
The naan is ready when its puffed, mottled, and browned around the edges, 6 to 8 minutes.
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17
You can cook as many naan as will comfortably fit at once.
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18
Wrap the freshly baked naan in a kitchen towel to keep them warm and pliable.
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19
Serve as soon as possible, brushed on one side with melted butter.
