Activate Yeast: In the small bowl, mix the yeast, warm water, and sugar. Let it sit for 5-10 minutes until foamy.
Mix Dough: In the large bowl, mix the flour and salt. Add the yeast mixture, milk, egg, and 2 tbsp melted ghee/butter. Stir until a soft dough forms. Add a tiny bit more flour if it's too sticky.
First Rise: Cover the bowl. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled.
Divide & Rest: Gently press the air out of the dough. Divide it into 6 or 8 pieces. Shape into balls. Cover and let them rest for 15 minutes.
Roll Out: On a lightly floured surface, roll each ball into an oval or circle, about 1/8 inch thick.
Heat Skillet: Heat your cast iron skillet (or other heavy skillet) over medium-high heat until it's very hot.
Cook Naan: Place one naan in the hot skillet. Cook for 60-90 seconds, until bubbles form and the bottom is golden.
Flip: Flip the naan and cook the other side for 45-60 seconds until golden.
Brush & Serve: Remove from the skillet. Immediately brush with more melted ghee or butter (or garlic butter if making). Keep warm under a towel while you cook the rest.
For Cheese Naan: Before cooking, place cheese in the center of a rolled-out dough piece. Fold dough over, seal, and gently roll out again. Cook as above.
