Naan
2 ½ tsp. active dry yeast
2 c. warm water
¼ c. white sugar
3 Tbl. Milk
1 egg, beaten
2 tsp. salt
4 ½ c. bread flour (I use all purpose, successfully)
½ tsp. baking soda
2 tsp. minced garlic
¼ c. butter, melted

In a large bowl (or stand mixer) dissolve yeast in warm water. Let stand for 10 minutes until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6-8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Let rise 1 hour, or until 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 greased tray. Cover with damp towel and allow to rise again until doubled, about 30 minutes.
Preheat a grill to High heat. Roll, or hand pull a ball of dough into a thin circle or teardrop shape. Lightly oil/spray grill and cook until puffy and lightly browned. While grilling cover with a large pot lid. Brush uncooked side with butter and turn over, brush cooked side with butter and cook until browned with grill lines and nicely puffed. Remove from grill and continue the process with remaining balls of dough.