Naan Bread

Directions

1. 1
   In the bowl of a standing mixer combine the hot water (105-110 degrees), sugar and yeast. (I like to rinse the bowl with hot water before I do this so that the cold bowl doesn't kill the yeast bloom). This should take about 10 minutes.
2. 2
   When the yeast is done blooming, it should be nice and fluffy.
3. 3
   While you are waiting for the yeast, beat the egg and milk together in a small bowl.
4. 4
   In a separate bowl, combine all of the dry ingredients together. When the yeast is ready, add half of the dry ingrediens to the bowl. Add the milk, and then the rest of the dry ingredients. Mix until you have created a stiff shredded-looking dough. Then beat with the dough hook and the mixer on medium for about 5 minutes (you could also knead this by hand on a lightly floured surface).
5. 5
   Place the dough in an oiled bowl and cover with plastic wrap. Let it sit a warm place at least an hour. When the hour is up, the dough should be nice and puffy. Break off golfball-sized pieces and shape them into balls. Place them on a parchment-lined sheet pan. Cover the sheet pan with plastic wrap and let sit another 30-60 minutes until the dough has risen again.
6. 6
   When I went to roll the dough out on a marble counter, I did not even need any flour, but if you do, just use it sparingly. Roll out the dough balls as thinly as you can and set them aside on the parchment-lined sheet pan. When you have rolled out all of the dough, you can heat your grill or grill pan to medium heat.
7. 7
   While waiting for the grill to heat, melt your butter and garlic together. (I discovered that a clove of garlic just infusing the butter was not a strong enough taste, so I wound up mincing the garlic and letting it sit in the butter.) Spray your grill with a little grill spray and then brush each side of the bread dough with the garlic-butter.
8. 8
   Grill on each side just until there are grill marks on the bread, and the dough starts to turn golden, then flip. It takes about 1 minute on each side.
9. 9
   They are the very best when still hot. I stacked them in a large sheet of tin foil and wrapped them together to keep them steaming hot.
10. 10
    Enjoy!