Place fresh yeast in tempered water and mix well until the liquid is a creamy color. Leave the yeast to activate for 10 minutes
Add sugar, salt, milk and the deafen egg to the yeast mixture. Stir in flour until the mixture lifts away from the bowl.
Take the dough from the bowl to a floured surface and knead for 6-8 minutes until the dough is smooth and elastic.
Pour oil into a large bowl to cover the bottom and edges. Place the dough in the well oiled bowl and cover with a towel. Let the dough rise for 1 hour or until it has doubled in size.
Punch down the dough. Pinch off a handful of dough and roll into a ball. Place the small ball on a lined tray or large plate. Repeat this with all the dough and place them 4-5 cm apart. Cover the tray or plate with a towel and leave for an extra 30 minutes.
Heat a large pan and grease with butter. Take one small dough and roll out until 1/2cm thick. Place the dough in the pan to cook. Flip when air pockets appear in the dough. Remove the naan from the pan when both sides are golden brown.
Repeat with all the dough.
Serve with our Dahl recipe or your favorite curry or soup.