Naan Bread

Pete and I ate copious amounts of wonderful naan while we were living in Mauritius.  Sadly I cannot reproduce exactly what we ate then but this recipe comes close.

I rolled my naan a little too thin

Ingredients

7g active dry yeast
250ml warm water
60ml white sugar
45ml milk
1 egg beaten
10ml salt
± 4½ cups all purpose or bread flour
60ml butter melted
4 garlic cloves minced

Method

1. Dissolve the yeast in the warm water and set aside for 10 minutes.
2. Stir in the sugar, milk, egg, salt, and flour to make a soft dough.
3. Knead for 8 to 10 minutes on a lightly floured surface until smooth.  You may need to add more flour if the dough is too sticky.
4. Place the dough in a well oiled bowl, cover and set aside to rise until the dough has doubled in volume.
5. Punch down the dough and knead lightly. Pinch off small handfuls of dough the size of a golf balls and roll into balls and place on a tray, cover lightly and allow to rise until double in size.
6. Roll one ball of dough into a long oval. Lightly oil a heated pan and cook the dough until puffy and lightly browned.
7. Turn and brush the cooked side with butter and garlic and cook until browned.
8. Continue until all the naan have been cooked.