Garlic-Butter Naan

1. In a small bowl, combine water, yogurt, 1/4 cup oil, and egg yolk. | 2. In the workbowl of a food processor, pulse together flour, sugar, and yeast to combine. | 3. With the motor running, slowly add the liquid ingredients to the flour mixture. Process until just combined, then let the mixture rest for 10 minutes.

Add salt and process for another 30-60 seconds, until a sticky dough forms that clears the sides of the food processor bowl.

1. Scrape the dough onto a floured work surface and knead briefly until smooth, about 1 minute. | 2. Shape into a ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for 16-24 hours.

1. After resting, turn the dough onto a lightly floured work surface. Divide it into 4 equal pieces and shape each piece into a ball. | 2. Cover lightly with plastic wrap and let rest for 15-20 minutes.

In a small saucepan, melt the butter and add garlic. Set aside.

1. Roll one dough ball into a 9-inch round. Use a fork to poke the dough all over, about 20-25 times. Lightly mist the top side with water. | 2. In a large nonstick skillet, heat the remaining oil over medium heat until it shimmers. Wipe out excess oil with paper towels, then add the rolled dough, sprayed side down. Lightly mist the other side. | 3. Cover and cook until the bottom is golden brown and spotty, 2-4 minutes (poke any large bubbles that form). | 4. Flip the naan, cover, and cook for another 2-3 minutes until browned. Flip again, brush with garlic butter, then transfer to a plate and cover with foil.

Repeat rolling, cooking, and buttering for the remaining dough balls. Serve warm!