In the bowl of an electric mixer, whisk the yeast and warm water together just to make sure the yeast doesn't clump. Whisk in the butter, milk, yogurt and egg.
Add the remaining dry ingredients and use the dough to mix.
When it becomes a shaggy dough, stop the mixer and pinch a piece and if it feels stiff add a few tablespoons of water (if really stiff add up to ¼ cup at a time). If it feels soft and moist you dont need to add anything.
Continue mixing on medium speed until the dough becomes a smooth ball 5-7 minutes.
Cover with plastic wrap and let rise 1-2 hours, until doubled in size (if the room is super warm this will take less time than a chilly kitchen).
If making all of the naan immediately, turn dough out onto a floured counter and divide into 4-6oz pieces.
If you want to have fresh naan all week turn the dough out onto a small sheet pan, pressing it flat, cover with plastic wrap and put into the fridge (this will keep about 5 days, getting more and more flavorful with each day. When it starts getting to sourdoughy it is time to toss it.). Cut 4-6oz pieces as needed.
Roll out the pieces of naan, using as much flour to keep it from sticking to the counter and the rolling pin. Use within the hour or again put the rolled out pieces in the fridge on floured parchment until ready to cook (no longer than a few hours at this stage).
In a small cast iron or nonstick skillet heat a tablespoon of butter over med-high heat until almost smoking. Add the naan, cover and turn the heat to medium. Flip after 2-3 minutes or nicely browned on the bottom. Continue cooking another 3-4 minutes on the other side.
Keep warm in a low oven or reheat a few hours later in the oven. To serve wrap in a clean kitchen towel or napkin.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/7664-2/