Step 1

In a large bowl, combine warm water, yeast, and sugar; let sit for 5-10 minutes until foamy. (If it doesn't foam, your yeast isn't good anymore.) Add in the olive oil, yogurt, egg, and salt. Stir until incorporated and smooth.

Step 2

Using a wooden spoon, stir in the flour, until a shaggy dough forms. Then switch to your hands and bring it together into a ball until smooth and shiny. As soon as it comes together, stop kneading. (If the dough is very sticky, add 1-2 extra tablespoons flour at a time to bind the dough, only if necessary.)

Step 3

Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer dough to the prepared bowl, dust the top very lightly with flour, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. (I set it on a heating pad to speed things up!)

Step 4

Place the dough on a lightly floured surface. Sprinkle some of the flour on top of the dough and on your hands. Pat down slightly. Cut into 6 equal pieces, then shape into smooth balls by stretching the surface and tucking it under. (Watch the video for help, if needed.)

Step 5

Flatten each round of dough with your hand, then using a rolling pin, roll out each ball into a 6" circle, 1/8 to 1/4-inch thick. (It's totally ok if they are slightly oval.)

Step 6

Preheat a cast iron or heavy bottom skillet to medium-high heat. Brush with a teaspoon of oil. Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the skillet and cook until the top is bursting with air bubbles and the bottom is golden brown in spots, 60-90 seconds. Flip over and cook for another 45-60 seconds until the bubbles become deep golden brown and blistered in spots.

Step 7

Remove, set aside and keep warm in a clean kitchen towel, while you repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot. (You don't want the bubbles to get too charred or burn. I usually find it necessary to lower the heat to medium after the first naan.)

Step 8

Combine melted butter and minced garlic together in a bowl. Brush each warm naan with the garlic butter and sprinkle with just a bit of chopped fresh parsley. Devour and enjoy!(See full article and video for tips and helpful information for making the best naan.)