Naan Bread

• 1 package yeast
• 2 t salt
• 1 c warm water
• 4 ½ c bread flour
• ¼ c white sugar
• 2 t minced garlic
• 3 T milk
• ¼ c butter, melted
• 1 egg, beaten

Dissolve yeast in water and sugar, and leave to stand about 10 minutes.

Stir in milk, egg, salt, and enough of the flour to make soft dough. Knead for 6 to 8 minutes.

Place in an oiled bowl, cover with a damp cloth and leave to rise 1 hour.

Punch down, and knead in garlic, if desired. Divide into balls about the size of a golf ball. Roll and place on a tray.

Cover and leave to rise about 30 minutes.

Preheat grill to high heat during this second rising.

Roll ball into a thin circle, place on grill and cook for 2 to 3 minutes, or till puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook till browned, another 2 to 4 minutes. Remove from grill, and keep cooking remaining naan.

Keep warm until all are cooked, and eat right away.