Instructions

• In a large bowl, sprinkle the 1 (.25 ounce) package active dry yeast into 1 cup warm water. Stir gently and let stand about 10 minutes, until foamy.
• Add 1/4 cup white sugar, 3 tablespoons milk, the beaten egg, and 2 teaspoons salt to the yeast mixture. Stir to combine.
• Gradually add 4 1/2 cups bread flour to the bowl, stirring until a soft dough forms.
• Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic.
• Lightly oil a clean bowl, place the kneaded dough in the bowl, turn to coat with oil, cover with a damp cloth, and let rise in a warm place about 1 hour, or until doubled in volume.
• Punch down the dough and, if using, knead in 2 teaspoons minced garlic until evenly distributed.
• Divide the dough into small handfuls about the size of a golf ball. Roll each piece into a smooth ball and place them on a tray, spaced so they do not touch.
• Cover the tray with a towel and let the dough balls rise about 30 minutes, or until roughly doubled in size.
• During the second rise, preheat the grill to high heat and lightly oil the grill grates.
• Working one dough ball at a time at the grill, roll a ball into a thin circle.
• Place the rolled dough on the hot, oiled grill and cook 2 to 3 minutes, until the side on the grill is puffy and lightly browned.
• Brush the top (uncooked side) with the 1/4 cup melted butter, flip the naan, brush the other side with melted butter, and cook another 2 to 4 minutes, until browned and cooked through.
• Remove the cooked naan from the grill and repeat steps 10–12 with the remaining dough balls.