Naans

Notes: if freezing dough, freeze small dough balls before the second rise. Let them defrost in the fridge or counter, then let rise according to the recipe. They are also great using 1/2 white wheat and 1/2 bread flour. 

Makes about 14 servings. 

1 (.25 ounce) package active dry yeast (equals 2 1/4 teaspoon)
1 cup warm water
1/4 cup white sugar
3 Tablespoons yogurt or milk
1 egg, beaten
2 teaspoons salt
3 to 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 6-8 minutes on a lightly floured surface, or until smooth. Place the dough in an oiled bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.

Punch down dough and knead in garlic, if using. Pinch off small handfuls of golf ball sized dough. Roll into balls, and place on a tray or baking sheets. Cover with a towel, and let rise until doubled, about 30 minutes.

Preheat a grill or skillet to high heat.

Roll one ball of dough into a very thin circle. Lightly oil grill or skillet. Cook dough for about 2-3 minutes, until puffy and lightly browned. Brush uncooked side with butter, then turn over. Brush cooked side with butter. Cook unit browned, another 2-4 minutes. Remove from grill or skillet and continue with remaining naans.