In a mixing bowl, add the flour, egg, salt, and yeast (make sure the yeast does not sit on the salt).
Add the yoghurt and with your hands, mix it all together and knead until the gluten has developed (add some milk if the mixture is too dry).
Place the dough in an oiled bowl and cover with clingfilm and leave in a warm place to rise for an hour or until it triples in size.
When you are ready to cook, turn out the dough onto a clean-floured surface.
Knock the dough back and split it into four pieces.
Roll each piece into a tear-drop shape and place the bread onto some baking paper (or a teflon baking liner).
Set up your BGE for indirect as hot as you dare (over 400 deg F) with a pizza stone.
Brush the top of the Naan bread with melted butter and place in the BGE, butter side up, for about 5 minutes, before flipping them over, adding a brush of butter and cooking for about 5 minutes on the other side (if you are not BGE’ing the Naans, cook them under a hot grill for a few minutes each side).