Instructions:

1. Activate the Yeast: In a small bowl, combine the yeast, sugar, and warm water. Let it sit for about 10 minutes until the mixture becomes foamy, indicating the yeast is active.​
2. Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Add the foamy yeast mixture, melted ghee or butter, milk, and whisked egg. Stir until a sticky dough forms.​
3. Form the Dough Ball: Using your hands, bring the dough together into a ball. If it's too sticky, sprinkle in a little more flour until it's manageable but still soft.​
4. First Rise: Cover the bowl with plastic wrap or a damp cloth. Place it in a warm spot and let the dough rise for 1 to 1.5 hours, or until it has doubled in size.​
5. Divide the Dough: Transfer the risen dough to a lightly floured surface. Divide it into six equal pieces and shape each into a ball.​
6. Second Rise: Place the dough balls on a floured tray, cover them loosely with a cloth, and let them rest for 15 minutes. They should puff up slightly.​
7. Roll Out the Naan: On a floured surface, roll each dough ball into a round about 6.5 inches (16 cm) in diameter and 3–4 mm thick.
8. Cook the Naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it's very hot. Place a rolled-out dough round into the skillet. Cook for about 1–2 minutes until bubbles form on the surface and the bottom has golden spots. Flip and cook the other side for another minute.​
9. Optional Toppings: While the naan is still warm, brush with melted butter or ghee. For added flavor, sprinkle with minced garlic, chopped cilantro, or nigella seeds.​

For more details and tips, you can visit the original recipe here