It turned out very tasty, and slightly sweet, with a subtle yeasty flavor. One reviewer recommended adding a teaspoon or so of baking soda, to give the finish product the "bubbles" so common in fresh restaurant naan. The recipe is taken directly from the site above- please go check it out. They have lots of great recipes!
One more note- we cooked these on the stove top, on both a griddle and in a skillet. I made a double batch, so we needed a lot of work space to get these cooked up! They were very good the next day, too. We did not add the garlic or use the butter called for- just dry cooked them over medium high heat. I think they would work better NOT in a teflon pan- it tended to smoke a lot.
- 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 bread 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 enough flour to make a soft dough. 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, 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.
- During the second rising, preheat grill to high heat.
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, 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. Remove from grill, and continue the process until all the naan has been prepared.