In a large mixing bowl, combine your warm water and sugar. Sprinkle in the yeast. Let it sit for about 5-10 minutes until it becomes frothy. This ensures your yeast is active and ready to do its magic.

In a separate bowl, whisk together the flour, salt, garlic powder, and ground cumin. This dry mix is the foundation of your naan.

Once the yeast is frothy, add the milk and egg to the yeast mixture. Stir gently. Gradually add your dry ingredients to this mixture, combining until a rough dough forms.

Turn the dough onto a lightly floured surface. Knead it for about 5-8 minutes. The goal is a smooth, elastic dough. If it’s too sticky, add a sprinkle of flour as needed.

Place the dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1-2 hours, or until it doubles in size.

After the dough has risen, punch it down to release the air. Divide it into equal portions, usually about six. Roll each piece into a ball, then flatten it into an oval or tear shape.

Heat a cast-iron skillet or non-stick pan over medium-high heat. Make sure it’s nice and hot. The secret to great naan is cooking it at the right temperature!

Place one piece of dough in the pan. Cook for about 2 minutes. You should see bubbles forming. Flip it over and cook for another minute, or until golden brown. Remove from the pan.

Brush the cooked naan with melted ghee or butter. For extra flavor, you can add minced garlic at this point. And there you have it! Fresh, warm naan ready to be devoured.