I haven't been happy with the indian restaurants here in the central valley so I decided to make some indian food myself. This is a great naan recipe, my dough didn't rise like it was supposed to and it still turned out great!
1 pkg. dry yeast (2 ½ tsp.)
1 c. warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4 ½ c. bread flour
1/4 c. butter, melted
1–Dissolve yeast in warm water in large bowl. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead 6-8 minutes. 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 in volume.
2–Punch down dough. Pinch off small handfuls of dough the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel and allow to double in size, about 30 minutes.
3–During second rising, preheat grill (pancake griddle) to high heat.
4–Roll a ball of dough out into a thin circle. Spray grill with Pam. Place dough on grill, 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 browned, another 2-4 minutes. Remove from grill and continue process until all the naan has been prepared.