Directions

1. In a small stainless bowl, whisk together egg, garlic olive oil, and yogurt. Set aside until room temperature.

2. In another small bowl, combine yeast, maple syrup, and warm water. Whisk to dissolve and let sit until frothy on top.
3. Whisk yeast mixture into the egg, oil, and yogurt mixture.
4. In a separate medium bowl, combine 1 cup flour with salt. Pour in wet ingredients and stir until well combined. Add flour, 1/2 cup at a time, until dough becomes too stiff to stir (about 1 cup total). Scrape sides of the bowl constantly.
5. Turn dough onto lightly floured surface and knead for 3 minutes, adding flour as needed to prevent sticking (about 2.5 cups total). Dough should be smooth and soft but not sticky.
6. Transfer dough to oiled bowl, coating all sides with oil. Cover with plastic wrap and let rise until doubled in size (about 1 hour).
7. After rising, gently roll dough into cylinder and cut into 8 equal pieces. Shape each into small ball.
8. Heat heavy-bottomed skillet (preferably cast iron) over medium heat. Roll each ball into 1/8 inch thick circle (about 8 inches in diameter).
9. Place dough on hot skillet and cook until bottom is golden brown and bubbles form (about 1 minute). Flip and cook other side until golden brown (about 1 minute). Keep cooked naan warm under towel.
10. Serve plain or brushed with melted butter and sprinkled with herbs.