In a small bowl, dissolve the sugar into the warm water and sprinkle the yeast on top. Let it bloom for about five minutes.
In a medium sized bowl, combine the flour, yogurt, egg, oil, salt and yeast water. Knead about 10 minutes, until the dough forms a smooth ball, adding a little flour as necessary if the dough is too sticky.
Place the dough ball in a clean bowl and cover with a damp cloth. Allow to rise in a warm location until the dough has doubled in size, about 1 hour.
Cut the dough into 8 equal portions and stretch or roll out to about ¼" thickness.
Cook each piece of rolled out dough in an oiled or nonstick skillet over high/medium-high heat until puffy, about 1 minute, then flip and repeat on the other side.
Calories are automatically generated. For best results calculate based on your exact ingredients.Garlic naanTo make a garlic butter version, melt a stick of salted butter (or ghee) in a skillet over medium low heat. Add a tablespoon of minced garlic and saute until garlic is fragrant and starting to turn golden (be careful not to burn). Remove from heat and brush garlic infused butter liberally over both sides of freshly cooked naan bread.