8 oz (225 g) bread flour
1/2 tsp salt
1/2 oz yeast
4 T milk (lukewarm)
1 T vegetable oil
2 T yogurt
1 egg
Knead the dough for about 10 minutes (until smooth and elastic). Again the dough with be a little sticky so make sure to use plenty of flour. Place in greased bowl and let rise for 45 minutes or until doubled in bulk (I've reduced the raising time to about 30 minutes in a rush and the naan still turned out well). Punch down and then divide into 8 pieces and roll into balls then roll out into a disc. You can make the pieces of naan thicker and bigger if you like. I like to make my naan a little smaller and thinner so it cooks faster.
Heat a pan to medium (or use a grill). Place naan on the pan (or grill) for about 3 to 4 minutes (the naan will start to puff up) and then flip over and cook on the otherside for about 3 minutes. Remove from heat and repeat until all pieces of naan are cooked. Enjoy!