Naan Bread

Ingredients

• Yeast

  Leavening agents, baker's, active dry

  1 packet or 7g

• Water

  Plain, clean water

  1 cup or 237g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  3 tbsp or 46g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Salt

  Table

  2 tsp or 12g

• Wheat flour

  White, bread, enriched

  4 ½ cup or 617g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Butter

  Unsalted

  ¼ cup or 57g

Directions

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.
2. Let it rise 1 hour, until the dough has doubled in volume.
3. 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.
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 from grill, and continue the process until all the naan has been prepared.