Naan is a sweet, buttery flat-bread that is perfect for sopping up all the well-spiced juices from Indian curries and dishes. We also like to take naan and use it for sandwich wraps.
1 package active dry yeast
2 cups warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups (18oz or 511g) Better Batter Gluten Free Flour
2 teaspoons minced garlic (optional)
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 about 3 cups of flour. This will be very wet and sticky!
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.
Stir down dough, and stir in optional garlic.
Oil hands well. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray.
Preheat grill to high heat (500 degrees or more)
At grill side, using the rest of your flour to flour a parchment paper, roll one ball of dough out into a thin circle (about 1/8 inch thick). Be generous with flouring the surface and the top of the ball! Alternately heavily oil a silpat, the dough, and the rolling pin.
Lightly oil grill (You may use butter for this as well, but you must work fast to avoid scorching).
Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with melted 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.