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Apr 13, 2011 at 08:30PM vs Apr 13, 2011 at 08:31PM
Na'an
Source: [:[ AllRecipes](http://allrecipes.com//Recipe/naan/Detail.aspx)
This recipe is absolutely delicious. When we made it, it was pretty much the best na'an I've ever had, way better than restaurant na'an even - it almost has a doughnut-like wholesomeness.
Suggested pairings:
- [Coconut Vegetable Curry](http://emomrecipes.com/recipe/311)
- [Vegetable Curry](http://emomrecipes.com/recipe/299)
- [Potato Bean Curry](http://emomrecipes.com/recipe/256)
- or the classic [Vij's Chicken Curry](http://emomrecipes.com/recipe/233)
#Ingredients
- 1 (.25 ounce) package active dry yeast
- 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.