Naan

By tulawdog

Ingredients

• 1 (.25 ounce or about 2 1/4 tsp) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar (reserve 1 Tbsp of sugar to proof the yeast)
• 3 Tbsp milk
• 1 egg, beaten
• 2 teaspoons salt (I used Kosher)
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Preparation

Step 1

In a large bowl, dissolve yeast in warm water and 1 Tbsp of sugar. Let stand about 10 minutes, until frothy. Stir in the rest of the sugar, warm milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic (I add the garlic during the grilling section along with the butter instead). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place them on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. (Cover the naan with a top until the bread starts to form little bubbles everywhere) Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.