7 g active dry yeast (one packet)
1 cup warm water
50 g sugar
3 tbsp milk
1 egg, beaten
615 g flour
2 cloves garlic, minced (optional)
55 g butter, melted
- 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.
- 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.
- Preheat grill (or BBQ). Roll one ball of dough out into a thin circle. Brush one side with melted butter (or oil, if you prefer). Place dough on grill, buttered side up, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over, another 2 to 4 minutes. Continue until all the naan has been prepared.