1 (1/4 ounce) package active dry yeast 1 cup warm water 1/4 cup sugar 3 tablespoons nondairy milk (I use soy) 1 egg replacer, beaten (1 1/2 teaspoons powder, 2 tablespoons warm water) 2 teaspoons salt 4 1/2 cups bread flour 1 teaspoon minced garlic margarine and/or oil, as needed
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes. It will look frothy. Add and stir sugar, milk, egg replacer, and salt. 2. Add enough flour to make a soft dough. I drop in 1/2 cup at a time and stir until doughy. Knead for 1-2 minutes on a lightly floured surface, until smooth. Place dough in a lightly oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for at least 1 hour. 3. Push down dough, and knead in garlic slowly. Make sure garlic is spread throughout and not concentrated into one area. Pinch off small handfuls of dough and roll into 2" diameter balls. Place on a cookie sheet or other tray. Cover with a towel, and allow to rise for 30 minutes. 4. Heat a griddle on the stove top at medium heat. Make sure to lightly oil griddle with cooking spray between each naan. Roll one ball of dough out into a thin elongated circle/oval with rolling pin. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. 5. Flip and cook another 2 to 4 minutes. The air bubbles that form in the dough while cooking should be the dark browned parts of the naan. Don't press bread down to cook through. Remove from grill, and continue the process until all the naan has been prepared. Source of recipe: This recipe has been cobbled together from many sources and trial and error. You will not be disappointed...so much better than the stuff you can get in the restaurants.