Naan

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

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. Let it rise 1 hour, until the dough has doubled in volume.
2.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.
3.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.

*To Make Stuffed Naan: In Step 7, roll the dough balls into a circle and place 1 tablespoon of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.

Mix some ground nuts (almonds, cashews, raisins) with some chopped raisins or dried or candied cherries, a little sugar, some powdered milk and a little water. Stuff the naan, roll out and garnish with some more nuts and raisins or dried cherries.


*Naan is sometimes made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 teaspoons of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.