Grilled Indian Naan

In the bowl of a stand mixer combine yeast, sugar, milk and warm water. Let the mixture sit for a few minutes until bubbly.

Then add egg, flour and salt and mix until no dry spots remain. The dough should be a little sticky, but manageable enough to roll without making a mess. Add more flour if needed then knead for about 8 minutes.

Turn dough out of the mixer bowl and divide it into golf ball-sized balls. Let the dough balls rest for a minute.

Roll dough balls into thin, oblong pieces. The thinner you can get them the better; they will puff up quite a bit on the grill.

Heat grill to medium-high.

Combine butter with minced garlic (if using it), and brush one side of the dough rounds with it. Place the rounds butter-side down on the grill and cook for 2-3 minutes. Brush the uncooked side with butter and flip, cooking for and additional 2-4 minutes or until there are visible grill marks and bread is puffed.

Brush with more butter, if desired, and serve warm.