1c warm water
2 1/4tsp dry active yeast
allow your yeast to activate then add
1 egg, beaten
2.5c white flour
garlic to taste, optional if you don't like garlic
salt- I add maybe 2 tsp. I never really measure. You can add more less, depending on how much salt you like in your bread.
Mix together. Knead the dough for about 5 minutes, until it's nice and elastic. Put it in an oiled glass dish, cover with a damp cloth, and let rise, until it's doubled in size- 1-1.5 hours. Punch it down and kneed again. divide it into 9-12 balls of dough. Put them on a pan, cover, and let them rise again. I like to warm my oven and let them sit for about 30 minutes.
Then get your rolling pen and heat your skillet. I cook my naan in a cast iron skillet or griddle on medium/high heat. At this point, I like to melt some butter and add some garlic and maybe a little crushed red pepper or fresh ground black pepper to it. Now, while your skillet is heating, you roll out your dough. I do them one at a time as I cook.
Roll them out pretty thin, in an oval sort of shape. Brush some of your melted butter on one side, the slap that bad boy in the hot skillet.
It will need to cook 1-2 minutes on each side, depending on the heat of your skillet. It should start to form a few nice bubbles and look like this:
Brush the uncooked side with your garlic butter then flip it and let the other side cook. Do the same thing with each one until you have them all cooked. Serve with a yummy curry, or maybe my very own version of Mulligatawny Soup.