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- 1 (.25 ounce) package active dry
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic
- 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 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, and knead in
garlic. 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. 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.