Serve with hummus and a cucumber salad.
(Makes 4 breads; can be multiplied)
In a small bowl, dissolve yeast and sugar in warm water (1/2 cup). Let stand about 15 minutes until frothy.
Using a separate large bowl combine flour, yogurt and egg.
Add yeast mixture and knead.
Add salt at the end and continue to knead for a few more minutes or until the dough is soft.
Transfer the dough to a flat surface and form into 4 balls.
Let rise for another 2 hours.
At grill side, roll one ball of dough out into a thin circle.
Lightly oil the grill.
Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.
Brush uncooked side with butter. If using nigella seeds or methi leaves, sprinkle on top.
Turn over and brush the cooked side with butter.
Grill until browned, another 2 to 4 minutes.
Remove from grill and continue the process until all the naan has been prepared.