Indian Naan bread
1 (25 g) 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 (optional)
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and flour to make the dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in an 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 and place on a tray or back in the bowl. Cover with a towel, and allow buns to rise again to double in size, about 30 minutes.
During the second rising, preheat grill or frying pan to high heat. Roll one ball of dough out into a thin circle. Lightly oil frying pan or grill. Place dough on grill or frying pan, 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. To help the puffing press the Naan with your spatula while in the pan. Remove from grill/pan and continue the process until all the naan has been prepared.