Indian Naan Flat Bread

It’s difficult to find a good naan recipe.
I took a little from here, a little from there,
I guess a combination of knowing my ingredients,
remembering what the naan at the restaurant
tastes like, and a good amount of luck worked,
because my naan was fantastic.
And not so difficult!

Ingredients:
2-1/2 tablespoons instant yeast
1 cup warm water
1/4 cup sugar
1/8 cup milk
1 egg, beaten
2 teaspoons salt
4-1/2 cups all-purpose flour
1/4 cup butter, melted

Directions:
In your mixer’s bowl, mix everything
but the butter and then knead with the
dough hook for 5 minutes,
(or knead by hand for 8 minutes).
Put the dough in an oiled bowl,
cover with a towel, set in a warm place
to rise until doubled in volume,
about 45 minutes to an hour.
Punch down the dough and form
into golf-ball sized balls.
Place on a cookie sheet and
cover with a towel, and let rise
until doubled (about half an hour).
Preheat a large skillet to medium heat.
Lightly oil the skillet
(I used nonstick spray).
Just before cooking each ball,
flatten it out to a very thin disk.
You can use a rolling pin or your hands,
but the thinner it is, the bubblier it will be.
Put the dough disks in the skillet
(I could get three at a time).
As the bottom browns (just 2 minutes or so),
brush the tops with the melted butter.
Turn and brown on the other side.
You only want the raised parts brown.
Wrap the naan in aluminum foil
to stay warm until dinner.