Naan

Naan is great on its own or to sop up curry.  Traditionally made in a tandoor oven, I have found it also tastes great made on a grill.  This recipe isn't my own, but it's the best recipe I have found with minor adjustments.  Just remember to roll the dough as thin as possible and to only grill the naan for about a minute per side - until grill marks show but the rest of the naan is white.  I made this indoors on our grill pan and then reheated it in the oven after the curries came out of the oven.

Naan:

makes about 20 naans

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 all purpose flour
1/4 cup butter, melted

In a large bowl, dissolve yeast in 1/4 cup warm water and 1 tablespoon of sugar. Let stand about 10 minutes, until frothy and doubled in size. Stir in remaining water, remaining sugar sugar, milk, egg, salt, and enough flour to make a soft dough (just until it pulls away easily from the sides of the bowl). 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. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, dust with white flour, 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 brush grill with butter. Place dough on grill, and cook for 1 minute or so, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another minute or so. Remove from grill, and continue the process until all the naan has been prepared.