Ingredients
- 1 (.25 ounce) package active dryyeast
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 1/4 cup butter, melted
Preparation
Step 1
1. In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, until frothy. Stir in sugar, 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 1 hour, until the dough has doubled in
volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough
about the size of a golf ball. Roll into balls, and place on a tray. Cover with
a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, 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. Brush uncooked side with butter, and turn over. Brush cooked
side with butter, and cook until browned, another 2 to 4 minutes. Remove the naan and continue cooking each until all are cooked.