As by request, here's a how-to video for making homemade naan!
STEP BY STEP
2 tsp yeast (room temp)
2 tsp sugar
1/2 c warm water
2 1/3-3 c flour
3% flour weight in salt (or approx 1.5 tbsp)
3 tbsp olive oil
1/3 c plain yogurt (greek is best)
3 tbsp butter
op: onion/garlic/mustard powder for taste
Rise the yeast to room temperature by letting it sit out, or by putting it near a low heat source like a small burner or radiator. One room temperature, add the sugar and warm water to the bowl and mix. Let rise for approx 20 minutes, or until proofed.
One proofed, add egg, yogurt, and olive oil to mixture, and mix lightly.
In a separate bowl, weight 2 1/3 c flour. Add 3% of the weight in salt to the flour mix (or approx 1.5 tbsp if without a scale). Add any additional dry seasoning to flour and salt mixture, and combine.
Add dry mixture to wet mixture, and stir until thoroughly combined. Add a bit more flour, until the dough doesn't immediately stick to the bowl.
Flour your counter a medium amount, and dump dough onto surface. Wash the bowl that contained the dough, you'll need it again. Once dry, lightly oil bowl with olive oil.
Knead the dough on the counter for approximately 5 minutes, or until the dough lightly springs back after being touched. The dough shouldn't be totally sticky, but shouldn't be overfloured either.
Add dough to oiled bowl and cover with a towel. Let rise until doubled, or approximately one hour.
Once dough is nearly completely risen, begin warming cast iron pan on stovetop on medium heat. One dough is completely risen, cut into equal portions (I recommend 8, 10, or 12).
To begin making naan, lightly butter the cast iron pan. Form the dough ball into an oval shape, and lightly flour each side. Flour the rolling pin, and roll out the dough into an oval shape, about the thickness of two quarters stacked. Dust off as much flour as possible. Place into cast iron pan and while in the pan, butter the surface and add a pinch of salt. Each side takes about 60-90 seconds. Bubbles should begin to form. Check on the browning and flip once golden. Continue checking the browning on the opposite side, and remove from pan when finished. Place on a clean towel to cool. Continue with the rest of the dough.
Once cool, transfer to airtight storage container and keep in the fridge for about 2 weeks.