Stir together yeas, milk and sugar in a bowl, set aside. Combine the flour, egg and salt in a food processor/blender. Process/blend for about 30 secs. adding 1/1/2 cups water a little at a time until dough forms a ball.If dry add a bit more water. Turn onto a floured surface and knead to form a smooth, round ball. Put the dough in a lightly oiled bowl and cover w/plastic wrap; let rise until the dough doubles in size (about 1 to 2 hours. Put on a baking sheet on the lowest rack of the oven; preheat oven to 500 degrees. Punch the dough down and using as much flour as needed to keep the dough from sticking to the board or to your hands, roll it into a rope and tear into 12 equal sized balls. Let rest for 10 min. covered w/plastic wrap. Use as much flour as necessary to roll out one of the balls roughly 6 to 8 inches long and 3 or 4 inches wide. Open the oven door and with one hand give it a tug and shape it into a teardrop, then toss it onto the bakings sheet. Close the door and flip the naan after 3 min. It is ready when it's puffed, mottled and browned around the edges, 6-8 mins.