This is the perfect side for the Chicken Tikka Masala I shared with you earlier this week. Its soft, chewy, and the flavor is a perfect match for the curry.
Recipe Source: AllRecipes.com
1 - .25oz pkg Active Dry Yeast
1 cup Warm Water
1/4 cup & 1 Tablespoon Granulated Sugar
3 Tablespoons Milk
1 Egg, beaten
2 teaspoons Salt
4 1/2 cups Bread Flour
1/4 cup Butter, melted
1. In a large bowl, dissolve yeast in warm water with 1 tablespoon sugar. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead on a lightly floured surface until smooth. Place dough in a well greased bowl and cover with a damp cloth. Set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. 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. Preheat the grill to medium. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 3 minutes, until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 3 minutes. Remove from grill, and continue until all the naan is cooked.