Naan

1 packet of yeast
active dry (1/4 ounce)
1 cup warm water
1/4 cup sugar
3 tablespoons milk
1%
1 egg
beaten
2 teaspoons salt
4 1/2 cups bread flour
garlic (2 teaspoons
minced
optional)
4 tablespoons butter
melted (1/4 cup)

Wash hands with soap and water.
In a large bowl, dissolve yeast in warm water and let stand about 10 minutes, or 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.
Let it rise 1 hour until the dough has doubled in volume.
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.
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 for two to three 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 from grill and continue the process until all the naan has been prepared.

North Dakota Food and Culture: A Taste of World Cuisine
North Dakota State University Extension Service