Authentic Naan

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
1/2 teaspoon baking soda
4 cups bread flour
2 teaspoons crushed garlic
1/4 cup butter, melted
Coarse sea salt

1. In a large bowl, dissolve yeast and 1 Tbsp sugar in warm water. Let stand about 10 minutes, until frothy. Stir in remaining sugar, milk, egg, salt, baking soda and 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.

2. Punch down dough. 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. Melt butter and add garlic. Let soak for 10 minutes.

4. Heat a skillet on the stove over medium heat. Roll one ball of dough out into a very thin circle. Place dough on dry skillet, and cook for 2 to 4 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, sprinkle with sea salt and turn over. Brush cooked side with garlic butter, and cook until browned, another 2 to 4 minutes. Remove from skillet, place on a plate and cover with a towel to keep warm. Wipe off skillet between each piece. Continue the process until all the naan has been prepared.

Makes 24 pieces (about 5" round).

Notes:

The original recipe calls for grilling the naan on medium-high heat, directly on grill rack. This stove-top method is a good option for the cold winter months. You can also make this without brushing with butter for a healthier version. This recipe is best served fresh when it is still light and fluffy.

You can also put extra dough balls in a ziplock bag and refrigerate for up to 4 days. Just remove from refrigerator, roll out and cook like normal - there's no need to warm up to room temperature. I'm also experimenting with freezing dough balls.