1 (.25 ounce) package of active dry yeast
1 cup of warm water
1/4 cup of sugar
3 T of milk
1 egg, beaten
2 teaspoons of salt
4 1/2 cups of bread flour
oil (I use olive oil)
In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes or until the top of the yeast turns frothy. Stir in the sugar, milk, egg, salt and flour. On a dry surface, add flour and knead dough for a few minutes. Place dough ball into a well oiled bowl, cover with a damp cloth and set aside to rise. I've made this dough at noon, and let it rise until 7 p.m., or you can just let it rise for an hour, makes no difference really.
Once the dough has risen, punch down the dough to release air. Pinch off small handfuls of the dough, about the size of a tennis ball and place back into oiled bowl, repeat until you have used all your dough and turned into small balls. Place wet towel over the bowl and let rise for another 15-30 minutes.
You can either use your bbq grill to cook these or your oven (I use a natural stone pizza slab to cook these at 500 degrees). Cook for 3 minutes and then flip for another 1 minute. They will puff up a bit.
Because we like burn marks on ours, I place our naan over our gas fire indoor grill and toast them up a bit. If you use your outdoor bbq, you can get great grill marks that way too.