Naan Bread

Begin by combining yeast with warm water in a spacious container. Allow the mixture to rest for approximately 10 minutes, or until it becomes bubbly and frothy.

Concurrently, generously anoint a large container with oil.

Subsequently, blend sugar, milk, egg, and salt into the yeast mixture. Combine these ingredients with enough flour to create a soft, pliable dough.

Knead the dough on a lightly dusted surface until it becomes smooth and even, taking around 6 to 8 minutes.

Transfer the dough to a prepared container with oil, cover it with a damp cloth, and permit it to rise until it has doubled in size, approximately 1 hour.

Subsequently, punch down the dough on a lightly dusted surface and incorporate garlic. Divide the dough into small portions, roughly the size of a golf ball; you should end up with 14. Roll each piece into a spherical shape and place on a tray. Cover the dough with a towel, allowing it to rise once more until doubled in size, roughly 30 minutes.

Simultaneously, preheat a large grill pan over extremely high heat.

Roll each piece of dough into a thin, circular shape.

Brush some melted butter onto the preheated grill pan. Place multiple pieces of dough in the pan, as many as it can accommodate; cook until puffy and lightly browned, approximately 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, an additional 2 to 4 minutes. Remove the cooked naan from the grill and repeat the process to cook the remaining pieces.