- 1 package (1 Tablespoon) yeast
- 1 cup warm water
- 1/4 cup sugar
- 3 Tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour (I used all purpose and it worked fine)
- 2 teaspoons minced garlic (optional) (we didn’t use it)
- 1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy (ours never got frothy.) Stir in sugar, milk, eggs, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (or knead in Kitchen Aid). Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise 1 hour, until the dough has doubled in volume.
Punch down and knead in garlic if desired. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray (I just placed on the counter). Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook fro 2-3 minutes, of until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill, and continue the process until all the naan has been prepared.