Naan-

In a small mixing bowl, combine the yeast, sugar and water. Stir slightly and let sit for a 4-5 minutes till bubbly. Once bubbly, whisk in the oil, Greek yogurt, and egg until combined.

In a medium mixing bowl, combine 1 cup of the flour with the salt. Pour the bowl of wet ingredients into the flour mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it very well with a spoon (about 1 to 1.5 cups later).

Turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You’ll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Do not over-flour or your naan will become dry and tough.

Cover your dough with plastic wrap and let it rise until doubled in size (about 1 hour).

After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball.

Heat a large skillet over medium heat. Roll out 1 ball until it is about 1/4 inch thick or about 6 inches in diameter. Place the rolled-out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining naan.

Garlic Herb Butter-

In a small skillet melt the butter over medium heat and add the garlic. Gently sauté the garlic, being careful to not burn it, for about a minute or two, remove from heat and add the herbs. Stir till combined. Generously brush the garlic/herb butter onto the warm naan and serve with your favorite Indian food.