Naan

Happy yeast!

1. In a large bowl, add yeast, warm water and sugar. Stir to dissolve the yeast. Let the mixture stand about 10 minutes, until frothy.
2. Then add in the milk, egg, salt, and bread flour and stir to make a soft dough (as noted you might require more flour—use enough until a soft ball forms).
3. Knead for 6 minutes on a lightly floured surface, or until dough is smooth.
4. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise in a warm place. (I usually have my oven on about 250 F and I set the bowl next to it). Allow dough to rise for approximately 1 hour or until the dough has doubled in volume.
5. Punch down dough, and knead in the minced garlic. Pinch off small handfuls of dough. Roll into balls, and place on a cookie sheet. Cover with a towel, and allow to rise until doubled in size, about another 30 minutes.
6. As dough is proofing a second time, prepare your grill (you need your grill grates to be oiled and hot). Heat the grill to medium heat.
7. Once the dough balls have risen a second time, roll them out fairly thin into a circle with your rolling pin and set aside (make sure not to stack them on top of each other unless separated with wax paper).

Grill time:

8. In a small bowl, add your melted butter, oregano and garlic powder and mix with a silicone brush (or whatever you wish to use to brush on the butter).
9.Place dough on the grill, and cook for 2 minutes per side or until the bread is nice and fluffy. On the side that is not being grilled brush with butter (before flipping over to cook the other side). Once you flip it, brush that side with the butter.
10. Remove from grill and enjoy with your favorite dishes.