Combine the yeast, sugar and 1/4 cup of the water. Let it stand until it gets foamy, about 5 to 10 minutes.

Place 4 1/2 cups flour, the salt, and baking powder in the bowl of a food processor with a dough blade or a mixer fitted with a dough hook. Mix to blend. Add the yeast mixture, milk, yogurt, egg, 2 tbsp vegetable oil, and remaining 3/4 cups of water. Knead the dough until smooth and elastic 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, or 8 to 10 minutes by hand. The dough should be soft, but not too sticky. Add flour as needed.

Place the dough in a large lightly oiled mixing bowl, turning the dough to coat all sides with oil. Cover the bowl with plastic wrap, then a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1-1.5 hours.

Punch down the dough and divide into 8 even pieces. Roll them between your palms into smooth balls. Place the balls on a lightly floured baking sheet and cover with a slightly damp clean kitchen towel. Let rise until doubled in bulk, 40 to 60 minutes.

Preheat the Homdoor Grill to about 450 degrees F. (You can also make naan on a traditional grill by placing the naan on the grates of a grill preheated to about 450 to 500 degrees. Let the dough cook a few minutes each side until grate marks form and the dough starts to brown.)

Roll out a dough ball on a lightly floured work surface or cutting board to form a flat disk about 6 inches in diameter. Roll and stretch one end to make the traditional teardrop shape. Repeat with the remaining dough.

Drape the Naan over the gadhi (the gadhi is like an indian baseball mit, you use this to adhere the naan onto the side of the clay walls). Reach your hand into the Homdoor and press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, about 1 to 2 minutes. Using the skewer with the flat end, gently pry the bread off the wall. Brush the naans with ghee or melted butter and place in a cloth lined baseket Enjoy your beautiful Indian flatbread!!

Stay tuned for more Tandoori inspired recipes in my upcoming webisode grilling on the Homdoor Grill. Next I’ll be featuring a Cilantro Lime Beef Satay grilled on the Homdoor!