• 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
  • 3 1/2 – 4 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted


  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough, start with 3 1/2 cups and add slowly from there. Dough must be dry enough to knead, but not so dry that is crumbles, which is why you need to add the flour slowly. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl (olive oil, canola oil, etc), cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.
  2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. Lightly oil grill and put on medium heat. Flatten dough balls as thin as you can and place dough on grill, and cook for 2 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 minutes or so. Remove from grill, and continue the process until all the naan has been prepared.