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Export 6 ingredients for grocery delivery
Step 1
In the bowl of an electric stand mixer whisk together water, yeast and 1/4 tsp sugar. Let rest 5 - 10 minutes until frothy.
Step 2
Set mixer with paddle attachment then mix in milk, yogurt, olive oil, egg yolk, 1 Tbsp sugar and the salt. Stir in about 2/3 of the flour.
Step 3
Switch to hook attachment then mix in remaining 1/3 of the flour. Let knead on low speed dough pulls away from sides and is slightly sticky (while adding a few extra tablespoons of flour as needed) about 2 minutes.
Step 4
Transfer to a large, lightly oiled bowl. Cover with plastic wrap and let rest until doubled in volume, about 1 1/2 - 2 hours.
Step 5
Gently punch dough down then divide dough into 6 equal portions (using a floured bench scraper or knife, you can cut like a pizza into 6 wedges). Round out edges and keep covered with greased plastic wrap.
Step 6
Preheat a cast iron skillet over medium-high heat (a non-stick skillet works too just not quite as well).
Step 7
Working with one piece of dough at a time, roll into 9-inch oval or tear drop shape over lightly floured surface (roll to about about 1/6-inch thickness). Dip fingertips in water then dot across top of rolled out dough or mist lightly with water from a spray bottle.
Step 8
Cook naan moistened side down, until golden brown spots appear on bottom about 30 seconds. Flip** and cook opposite side until golden brown spots appear, about 30 seconds.
Step 9
Repeat with remaining naan. Reduce burner temper if needed if browning to quickly.
Step 10
Brush naan with melted butter before serving. Serve warm.
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