This version of naan is based on a recipe from lentillovingfamily.com.  It makes 8 breads and takes less than 3 hours end to end, although it would probably be even better with an overnight stay in the refrigerator.  As the photo shows, I cooked these on a Blackstone grill, which makes it easy to cook several at the same time.

Bread Dough

¼ cup lukewarm water

2 tsp. sugar

1.5 tsp. yeast

¾ cup lukewarm milk

¾ cup plain whole milk yogurt

¼ cup butter, melted

2 cloves garlic, finely chopped

17.33 oz. bread flour

1 tsp. baking powder

1 tsp. salt

Garlic Butter Topping

3 Tbs. butter, melted

2 cloves garlic, finely chopped

Mix together in a small bowl the water, sugar, and yeast.  Allow to sit for 5-10 minutes for the yeast to bloom

In a larger bowl mix together the milk, yogurt, butter, and garlic.

In the bowl of a stand mixer, mix together the flour, baking powder, and salt.  Mix in the wet ingredients with a dough whisk to form a rough dough.  Using the dough hook, knead for 3-5 minutes to form a smooth dough.  Put in a doubling container and cover and allow to rise for 1-2 hours until doubled.

While the dough is rising, make the garlic butter topping by mixing together the garlic and butter in a small bowl.

On a floured work surface, divide the dough into 8 equal pieces.  Form each piece into a ball and flatten into a disk.  Use a rolling pin to enlarge each disk to about 6 inches in diameter.

Heat a Blackstone, griddle or large frying pan to a medium-high heat.  With floured hands further stretch out each dough until it is about 10 inches in diameter.  Bake each dough for a couple of minutes on the first side until it is puffed and browned.  Flip and cook the other side for a couple of minutes until the second side is browned and the naan is cooked through.  Brush garlic butter on the top side and remove from the grill.  Cover with a kitchen towel to keep warm and serve quickly.

We enjoyed the naan last night with some hummus.