2 tsp active dry yeast
1 cup warm water
1 tbsp white sugar
3 tablespoons milk
1 egg, beaten
1 1/4 tsp salt
3 to 4.5 cups bread flour (used up to 2 cups whole wheat)
1/4 cup melted butter, optional
Dissolve yeast in warm water in a mixing bowl. Let stand about 10 minutes. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead in the mixer for 6 to 8 minutes until smooth. Place dough in a clean, oiled bowl, cover with a plate, and set aside to rise. Let it rise until the dough has doubled in volume, about one hour.
Punch down dough, then 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.
During the second rising, preheat grill to high heat.
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.
2020: Could only incorporate 2 cups white flour + 1 cup whole wheat, so the original 1.5 tsp salt was too much. Made 15 small pieces. I cooked half; and froze the remainder, flattened and before the 2nd rise. To bake, place frozen in 350° oven for 8 minutes. Delicious and quick!
2021: Even easier to cook from frozen: thaw, then cook 3 minutes on a hot griddle, turning partway through. Use fork along edges to encourage the naan to puff up.