Add pinch of sugar to warm water and add yeast. Wait a few minutes for yeast to proof.
Mix egg, yogurt (I substituted Mexican crema because I didn’t have yogurt), and oil and stir until uniform. Add yeast mixture and whisk until completely mixed.
In a stand mixer fitted with a dough hook, mix bread flour and all-purpose flour with salt. Add wet ingredients and knead with dough hook until dough comes together and clears the side of the bowl. If the dough seems too wet, add more all-purpose flour, one Tablespoon at a time, as needed to reach the right consistency of dough.
When dough is ready, transfer to a clean, oiled bowl. Cover with plastic wrap and allow to rise for around an hour or until dough doubles in size (dough can also rise in the refrigerator if you need to be gone more than an hour or so).
When dough has risen, transfer to a clean, floured surface. Roll it flat with a rolling pin, and divide into eight equal pieces. Roll into balls and sprinkle with flour.
Heat some ghee in a cast iron skillet, and prepare a small sheet of parchment paper or aluminum foil by sprinkling it with flour. Place one ball of dough on the parchment paper and roll it as flat as you can with a rolling pin. This step allows you easily to pick up and transfer the naan into the heated skillet. Cook a few minutes on both sides; the naan will puff up and the sides will brown when it’s finished cooking. Transfer to an aluminum foil-lined baking dish in a warm oven.
Repeat with the other balls of dough. The finished naan can be kept warm in the oven until ready to serve.
Serve with your favorite homemade dish, or with Indian takeout!