sit bowl in warm place for 4-5 minutes.
standing mixer bowl. Add milk and yeast mixture along with remaining sugar, oil, yogurt, egg and fold gently together until smooth.
Preheat oven to 500F. This batter is like drop biscuit dough. Prepare two sheets of parchment paper that will each respectively fit a baking or cookie sheet. These sheets will be used for two batches of biscuits, making between 6-8 naan in total. Use a large spoon to drop between 6-8 balls of dough (using all of the dough) onto the two sheets of parchment paper, about 3 inches apart. Sprinkle with extra sorghum flour and pat out each one with your hands into a nice flatbread shape.
Sorry about the range in baking time, but I have an erratic gas oven these days.
Original Source: Based on my original Indian Wholegrain naan recipe with changes in flours, types of yogurt and technique.