1 pkg. active dry yeast (.25 oz)
1 cup warm water (105 – 110 deg.)
1/4 cup white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4 cups bread flour
2 tsp. minced garlic (optional)
1/4 cup butter, melted
Fresh cilantro, chopped
Pour the warm water into a large bowl and sprinkle the yeast over the top. Let stand for 15 minutes, until frothy.
Meanwhile, combine the sugar, salt and flour in a separate bowl. When the yeast is frothy, add the milk and egg and stir to combine. Add the flour mixture, a little at a time, until it forms a soft dough. Turn the dough out onto a floured surface and knead it for 6 to 8 minutes, or until smooth. Oil the inside of a large bowl with vegetable oil and place the rounded dough in the bowl. Cover the dough with a damp cloth and set it aside to rise until doubled in size, about 1 hour.
When the dough has doubled, punch it down. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on a tray sprayed with non-stick spray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
Preheat a cast iron skillet over high heat.
Roll one ball of dough out into a thin circle, either by hand or with a rolling pin. Place the dough in a hot, dry cast iron skillet and cook for a minute or two, or until puffy and lightly browned. Turn dough over and continue to cook until browned, 1-2 minutes.
Combine the melted butter with the garlic and cilantro. Brush one side of the cooked bread with melted butter. Continue process until all the naan has been prepared.