Garlic Naan Bread

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbl milk
• 1 egg, beaten
• 2 teaspoons salt
• 1/2 tsp baking soda
  
• 4 1/2 cups bread flour
• 3 tsp minced garlic
• 2 tbl cilantro, fine chop
  
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water and sugar. Let stand about 10 minutes, until frothy and double in volume. Stir in milk, egg, salt, baking soda and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise for 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic and cilantro. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Makes 14-16 5" naan breads. Serve with Vegetable Biryani.
   
5. NOTE #1: If you are freezing part of the dough, after combining garlic & cilantro in step #2, pinch off amount to freeze & store in an airtight container in freezer for 1-2 months. When ready to make, allow dough to come to room temperature (approximately 1 hour), knead & follow step 4.
6. Note #2: If you are reheating naan, pop in the toaster for 1-2 minutes & enjoy!