Naan

I was making tandoori chicken for dinner and realized it had been way too long since we'd made some naan. This leavened flat-bread is pretty expensive to buy at the store and since it's a pretty easy bread to make, it's definitely worth making at home.

*1 1/4 tsp. yeast

*1/2 c. warm water

*2 TBSP. sugar

*1 1/2 TBSP. milk

*1 medium egg, beaten

*1 tsp. salt

*2-2 1/2 c. bread flour

*2 cloves garlic

*3 TBSP. butter, melted

In a large bowl, dissolve the yeast in water and let stand a few minutes until good and frothy. Stir in the sugar, milk, egg, salt and about 2 c. flour, mixing to form a soft dough. Turn dough out on a lightly floured surface and knead for 5 minutes, or until dough is smooth. Place dough in an oiled bowl, cover with a damp cloth and let rise about 1 hour until doubled.

Peel garlic cloves, and using the side of knife smash and press garlic to make a paste. Punch down dough and knead in garlic paste for 1-2 minutes. Pull off small handfuls of dough (about the size of a golf ball), roll into balls, and place on a baking sheet. Cover with a towel and let rise until doubled (about 30 minutes).

Preheat grill to high heat (if using a grill pan on your stove go for a medium-high). On a lightly floured surface, roll each ball of dough into a thin circle. Lightly oil grill and place dough on grill. Cook for 2-3 minutes until puffy and bubbly. Brush top side with butter and flip. Brush top (cooked) side with butter and continue to cook until bottom is browned, another 2 minutes. Remove from the grill, cover with a heavy dish cloth to keep warm while you cook remaining bread, and enjoy. This makes about 8, 7-inch breads.