Naan Bread

After being introduced to the awesomeness that is naan bread by Mark and Sara, I had to find a recipe for it.  You can cook it on a grill and it work fine, but I found that it cooked faster on a George Foreman grill.  My kids preferred it plain, to the garlic butter version.  I personally thought that the garlic made it wonderful. 

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

In a large bowl, dissolve yeast and sugar 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. 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. Mix butter and garlic powder.  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.