Bangladeshi Naan

Combine 1½ tsp active dry yeast with 1 tsp sugar and ½ cup warm water in a small bowl, stirring gently until the yeast dissolves. Let sit for 5 minutes until foamy.

Mix 4¼ cups all-purpose flour and 1½ tsp salt together in a large bowl.

Pour the yeast mixture into the flour mixture along with ½ cup yogurt and 1 lightly beaten egg, combining with a wooden spoon until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.

Brush the dough with 2 tbsp melted ghee and place in a clean bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm place for 1-2 hours until doubled in size.

Punch down the risen dough and divide into 4 equal portions. Roll each portion into a ball and let rest for 10 minutes.

Flatten each ball into an oval or round shape about ¼ inch thick on a lightly floured surface.

Heat a cast-iron skillet or large griddle over medium-high heat until very hot, about 2 minutes.

Place one naan on the hot skillet and cook for 2-3 minutes until it puffs and golden-brown spots appear on the bottom.

Flip the naan and cook the other side for 1-2 minutes until light golden spots form.

Brush the cooked naan with melted ghee and sprinkle with poppy or sesame seeds while still hot. Transfer to a plate and repeat with remaining dough portions.