Instructions

for the dough

In measuring cup or small bowl, combine water, yogurt, oil, and egg yolk. Process flour, sugar, and yeast in food processor until combined, about 2 seconds. With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.
Add salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Transfer dough to lightly floured counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in large lightly oiled bowl. Let dough rise at room temperature for 30 minutes.
Fold partially risen dough over itself 8 times by gently lifting and folding edge of dough toward middle, turning bowl 90 degrees after each fold. Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 1 more time, for total of three 30-minute rises.
Adjust oven rack to middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Transfer dough to lightly floured counter and divide into 4 equal pieces. Shape each piece into smooth, tight ball. Place dough balls on lightly oiled baking sheet, at least 2 inches apart; cover loosely with greased plastic wrap. Let stand for 15 to 20 minutes.

for the filling

Meanwhile, heat 2 tablespoons oil in 12-inch cast-iron skillet over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic, coriander, chili powder, garam masala, ½ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Add veggie protein crumbles, tomato puree, and water and cook, stirring to break up crumbles, until liquid has evaporated, about 1 minute. Stir in cilantro and transfer to bowl. Wipe skillet clean with paper towels.
Transfer 1 dough ball to lightly floured counter. Flatten ball using hands or rolling pin and roll out to 6-inch round. Place generous ¼ cup filling in center and pull edges of dough up, seal, shape into ball again, and sprinkle with flour. Using hands and rolling pin, press and roll stuffed dough into 7-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. (Small rips in dough are OK; for larger tears, pinch dough closed.) Using fork, poke entire surface of round, about 15 times.
Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Wipe oil out of skillet completely with paper towels. Mist top of dough lightly with water. Place dough in pan, moistened side down; mist top surface of dough lightly with water; and cover. Cook until bottom is browned in spots across surface, 2 to 4 minutes. Flip naan, cover, and continue to cook on second side until lightly browned, 2 to 3 minutes. (If naan puffs up, gently poke with fork to deflate.) Transfer to prepared wire rack and repeat filling, rolling, and cooking remaining 3 dough balls. Once last naan is cooked and placed on wire rack, transfer sheet to oven and bake until edges of stuffed naan no longer look doughy and are light golden in color, 10 to 15 minutes. Serve immediately.