Naan

This recipe makes the best naan I have tasted outside of an authentic Indian restaurant. I like to serve it with the Dahl I make as well as chicken tikka masala. My wife and I have a small countertop griddler that we use to cook the naan.

Prep Time: 30 minutes Ready in: 3 hours

Cook Time: 7 minutes Servings: 14

Ingredients:

1 (.25 ounce) package active dry yeast 2 teaspoons salt

1 cup warm water 4 1/2 cups bread flour

1/4 cup white sugar 1/4 cup butter, melted

2 teaspoons minced garlic (optional)

3 tablespoons milk or plain greek yogurt

1 egg, beaten

Directions:

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until foamy. Stir in sugar, milk or yogurt, egg, salt, and enough flour to make a soft dough. Knead for 6-8 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 rise 1 hour, until dough has doubled.

2. Punch down dough, and kneed 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 let rise again until doubled, about 30 minutes.

3. During second rising, preheat grill to high heat

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill, and cook for 2-3 minutes, or until puffy and lightly browned. brush uncooked side with butter, and turn over. Brush cooked side with butter and cook until lightly brown on 2nd side, about 2-4 minutes. Remove from grill and repeat process until all the naan has been cooked.