Naan

• 1 standard package active yeast (.25 ounces or 2 1/4 t. bulk yeast)
• 1 c. warm water
• 1 beaten egg
• 1/4 c. sugar
• 3 T. milk
• 2 t. salt
• 4 1/2 c. flour (approximately)
• 4 t. minced garlic (optional - adds great flavor)
• 1/4 c. butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand 10 minutes.
2. Stir in egg, sugar, milk, salt and flour to form soft dough. Knead on a floured surface or with the dough hook on a Kitchenaid Mixer (my preference) until smooth, approximately 6 to 8 minutes.
3. Place dough in an oiled bowl and cover with a cloth. Set aside to rise until doubled in volume, approximately 1 hour.
4. Punch dough down. Knead in garlic.
5. Pinch off small balls about the size of ping-pong balls. Roll into ball-shapes and place on a tray. Cover with a towel and let double in size, approximately 30 minutes.
6. Heat grill (approximately 375 degrees; I cooked these on our woodstove). Roll balls of dough into a thin circle and place on lightly oiled grill. Cook for approximately 2 minutes and turn over.
7. Brush cooked side with butter and keep grilling until both sides are brown.

active yeast, water, egg, ubc, milk, salt, flour, garlic, ubc

Taken from www.epicurious.com/recipes/member/views/naan-50072370 (may not work)