Naan

This is the best recipe for Naan I've tried.  And it's really easy.  You just need to plan enough time for the two risings.  I found the recipe here.  I do halve the recipe, because it makes a lot of naan, and it's best fresh.

You can either grill this Naan, as the recipe says, or you can cook it in a cast iron frying pan, with just a light coating of oil.  This is called dry frying, and it's how I cook my Naan.  I love my cast iron frying pan, nothing ever sticks to it!

Naan

1 package dry yeast
1 cup warm water
1/4 cup white sugar (I do less, just a sprinkle of sugar to help the yeast grow.  1/4 cup makes it too sweet)
3 TBSP milk
1 egg
2 tsp salt
4 1/2 cups flour
2 tsp minced garlic (optional)
1/4 cup butter, melter

In a large bowl, dissolve years in warm water. Let stand about 10 minutes, until frothy.  Stir in sugar, milk, egg, salt and enough flour to make a soft dough  (I've found it takes less than the 4 cups).  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 dough down, and knead in garlic (if making garlic naan.  If making plain naan, skip this step.)  Pinch off small handfuls of dough about the size of a golf ball (you should get about 14).  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 (or frying pan).

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 slightly browned.  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.