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1
In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees).
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2
Let stand until foamy, 5 to 10 minutes.
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3
Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook.
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4
Mix to blend.
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5
Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water.
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6
Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand.
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7
Dough should be soft but not too sticky.
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8
Add flour as needed.
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9
Place dough in a large, lightly oiled bowl, turning to coat all sides.
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10
Cover bowl with plastic wrap, then a kitchen towel.
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11
Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
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12
Punch down the dough and divide into 8 equal pieces.
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13
Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel.
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14
Let rise until doubled in size, 40 to 60 minutes.
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15
If using a tandoor, heat it to about 450 degrees.
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16
If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees.
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17
If using a barbecue grill, set it up for direct grilling and heat to medium-high.
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18
Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter.
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19
Roll and stretch one end to make a teardrop shape.
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20
Brush off any excess flour.
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21
Repeat with remaining dough.
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22
If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi.
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23
Press the bread onto the hot clay wall.
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24
Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes.
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25
Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay.
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26
Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving.
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27
Repeat with remaining dough.
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28
If using an oven, turn on the broiler.
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29
Lay 1 or 2 pieces of dough on the pizza stone.
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30
Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes.
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31
Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving.
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32
Repeat with remaining dough.
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33
If using the grill, brush and oil the grate.
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34
Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate).
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35
Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes.
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36
Lightly brush the tops with a little butter.
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37
Invert bread, and grill the other side until lightly browned, 1 to 2 minutes.
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38
Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
