Instructions

• Warm 3 Tbsp water and 1/2 cup whole milk to 110–115°F. Bring the 1/3 cup plain yogurt to room temperature.
• In the bowl of an electric stand mixer whisk together the warm water, 1 1/2 tsp active dry yeast, and 1/4 tsp of the granulated sugar. Let sit 5–10 minutes, until the mixture is foamy.
• Fit the mixer with the paddle attachment. Add the warmed milk, room-temperature yogurt, 2 Tbsp olive oil, 1 large egg yolk, the remaining 1 Tbsp granulated sugar, and 1 tsp salt. Mix just until combined.
• Stir in about two-thirds of the 2 1/4 cups (318 g) unbleached all-purpose flour.
• Switch to the dough hook. Add the remaining one-third of the flour and knead on low speed until the dough pulls away from the sides of the bowl and is slightly sticky, about 2 minutes.
• Transfer the dough to a large, lightly oiled bowl, turning it once to coat. Cover tightly with plastic wrap and let rise until doubled in volume, about 1 1/2–2 hours.
• Gently punch the risen dough down. Divide it into 6 equal portions (use a floured bench scraper or knife to cut like a pizza into 6 wedges). Round each portion into a ball. Keep the dough pieces covered with greased plastic wrap while you work.
• Preheat a cast-iron skillet over medium-high heat (a nonstick skillet may be used if needed).
• Working with one dough ball at a time, roll it on a lightly floured surface into a 9-inch oval or teardrop shape about 1/6-inch thick.
• Dip your fingertips in water and dot the top of the rolled dough, or mist the top lightly with a spray bottle.
• Place the dough moistened side down in the hot skillet. Cook until golden-brown spots appear on the bottom, about 30 seconds. Flip and cook the other side until golden-brown spots appear, about 30 seconds more. Reduce the heat if the naan is browning too quickly.
• Repeat steps 9–11 with the remaining dough pieces.
• Brush each finished naan with 2 Tbsp melted butter (salted or unsalted) before serving. Serve warm.