ready to rise

doubled in size Naan Bread Recipe Ingredients: 1 package active dry yeast, or 2 1/4 teaspoons 1 cup water, lukewarm 1/2 cup milk, lukewarm 1 egg, beaten (egg, water and milk should total 1 3/4 cups) 1/4 cup white sugar 2 teaspoons salt 2 1/2 cups white flour, divided 2 cups whole wheat flour, divided salted butter 2 teaspoons minced garlic (optional)

roll out the dough

naan breads on the griddle Method: 1. Combine 1 1/2 cups white flour, 1 1/2 cups wheat flour, salt, sugar and yeast. Stir to combine ingredients. Reserve the rest of the flour. 2. Add water/milk/egg mixture and blend on high speed with a hand mixer for about 5 minutes. 3. Add one more cup of flour and stir with a wooden spoon until flour is incorporated. 4. Place dough on floured surface and knead as explained above in the "tips" section, incorporating most or all of the remaining half cup of flour during the kneading process. 5. When dough is smooth and elastic place in an oiled bowl, rubbing a little oil on the dough's top surface so it doesn't dry out. Cover bowl with a towel and set in a warm place for 45 minutes to 1 1/2 hours, or until doubled in size. 6. Return dough to floured surface and knead in minced garlic, if using. Cut dough into 4 pieces. Cut each piece into 3 or 4 uniformly sized pieces. When finished, you should have about 16 lumps of dough. 7. Roll each lump into a ball of dough and set aside. Using a rolling pin, roll each ball into a thin, oval shape.

8. Preheat a grill or griddle and lightly brush with oil. Transfer ovals onto grill and cook for 2 to 4 minutes on each side, until puffy and lightly browned. Remove from grill, brush with butter and keep warm. Serve immediately. Enjoy!