1 (0.25-ounce) package active dry yeast

1 c. warm water

1/4 c. white sugar

3 Tbsp. milk

1 egg, beaten

2 tsp. salt

4 1/2 c. bread flour (add gradually)

2 tsp. minced garlic (optional)

1/4 c. butter, melted


In a large bowl, dissolve yeast in warm water and let stand about 10 minutes or until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for six to eight 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 one hour until the dough has doubled in volume. Punch down dough and knead in minced garlic if desired. Pinch off small handfuls of dough. Form 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 electric grill to medium-high to high heat. Roll or stretch one ball of dough into a thin circle. Lightly oil grill. Place dough on grill and cook for two to three 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 two to four minutes. Remove from grill and continue the process until all the naan has been prepared.

Source:  Julie Garden-Robinson, Food and Nutrition Specialist, NDSU Extension Service