Naan

 

Indian flatbread    Lisa Stephenson

1 (.25 ounce) package of active dry yeast 1 cup warm water 1/4 cup white sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 3 1/2 cups bread flour 2 teaspoons minced garlic (optional) 1/4 cup 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. During the second rising, preheat grill to high heat. 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 Number of servings: 14