Naan

1 package dry yeast
1 cup warm water
1/4 cup white sugar
3 tbsp milk
1 beaten egg
2 tsp salt
4 1/2 cups bread flour
2 tsp garlic, minced (optional)
1/4 cup ghee or butter, melted
fresh cilantro, chopped (optional)

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes or until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough.

Knead for 6-8 minutes until smooth. I strongly recommend a KitchenAid stand mixer with a dough hook, but you can knead by hand on a floured surface.

Place dough in a large, oiled metal or glass bowl. Cover with a damp cloth and set aside in a warm place to rise. If your oven has a proofing setting, place it in your over. Otherwise, you can place it in the oven with a small pot of hot water.

Once dough has doubled in size, about 30 minutes, punch dough down, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a large cookie sheet with plenty of space in between. Cover with wax or parchment paper and then a warm, damp towel. allow to double in size, about 30 minutes.

During second rising, heat grill, a large cast iron pan or griddle to high heat. Lightly oil just before adding dough.

When you're ready to cook, roll on ball of dough out into a think circle and place on oiled grill. Cook for 2-3 minutes or until browned and puffy. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned on other side, another 2-4 minutes.

Remove from grill and repeat process until all naan has been cooked. Top with chopped cilantro and serve with grilled pork souvlaki,  curried chicken stew or chicken tikka marsala.