Whole-Wheat Naan

Heat oven to 200 degrees F.

Add the water to a large glass measuring cup or medium bowl. Sprinkle in the yeast and, if using, the sugar. Yeast will bloom without the sugar, but it can sometimes be hit or miss. Let it sit until the yeast foams up, about 5 or 10 minutes.

Add the flour and salt to the bowl of a stand mixer fitted with a dough hook. Mix together to combine.

Add the oil, yogurt, and egg to the yeast mixture. 

With the stand mixer running, slowly pour the yeast mixture into the flour until the dough comes together into one ball that comes clean from the sides of the bowl. Add additional pinches of flour (if too sticky) or additional drops of water (if too crumbly) to help it come together.

Place dough in a bowl coated with olive oil and cover with a clean dry towel. Turn your oven OFF and place bowl in the oven to help speed up the rising process. Make sure the towel is only touching the bowl and not the hot oven steel grates. Let it rise until it doubles in size, 45 minutes to 1 hour.

Heat a cast iron skillet over medium-high heat. Cut dough into 12 equal pieces. One by one roll each piece of dough into a ball, then use a rolling pin to flatten to 5" in diameter (about 1/3" thick). Keep dough waiting to be cooked covered with a towel or plastic wrap so it doesn't dry out. (For those who've made tortillas before, you don't roll these out nearly as thin as tortillas.)

Add a dab of ghee (or olive oil) to the pan and cook until the naan bubbles up and browns on the bottom. Flip and cook until golden brown. It only takes a minute or two. Brush finished naan with melted butter and transfer to a covered plate to keep warm. Repeat until done and serve with hummus and fresh parsley if desired.