1. Mix the wet ingredients
   In a small bowl, whisk together the milk, egg, yogurt, melted butter, sugar, and salt. Sprinkle the yeast over the surface and let it stand for about 5 minutes, until the mixture looks foamy and bubbly.
2. Form the dough
   Add the flour to a large mixing bowl (or mound it on a clean work surface) and create a well in the center. Pour in the yeast mixture. Using your hands or a wooden spoon, start pulling the flour from the inner edges of the well into the liquid. Keep mixing until a shaggy, sticky dough forms.
3. Knead
   Knead the dough for 4 to 5 minutes, until smooth and elastic. (If using a stand mixer, fit it with the dough hook and knead on low speed for about 4 minutes.)
4. Strengthen the dough
   To build structure, lift the dough from underneath, stretch it upward, and fold it back over itself. Give the dough a quarter turn and repeat 3 to 4 more times.
5. First rise
   Lightly oil a large bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm, draft-free spot until doubled in volume, about 4 hours.
6. Divide and shape
   Turn the dough out onto a lightly floured surface. Divide it into 4 equal pieces, then shape each into a smooth ball. Roll each ball into a 6 in [15 cm] round, about ⅛ in [4 mm] thick.
7. Cook the naan
   Heat a large lidded skillet over medium-high. Lay one dough round into the hot pan and immediately cover to trap the steam. Cook for 3 to 4 minutes, until the bottom browns and bubbles appear. Flip, reduce the heat to low, cover again, and cook for another 1 to 2 minutes, until the naan is blistered with a few big pockets of air. Wrap the finished naan in a clean towel to keep it warm. Repeat with the remaining dough.

Garlic Naan Variation

1. Make the garlic butter
   Stir together the melted butter, garlic, and cilantro in a small bowl.
2. Finish the naan
   Cook each naan as directed above. While still hot, brush generously with the garlic butter, return it to the skillet for 30 seconds to let the flavors bloom, then sprinkle with flaky sea salt. Serve warm.