This was delicious and well worth the effort. I will not buy store-bought again! I made a few slight changes: 1. Halved the recipe and it made 8 "balls". (I froze 4) 2. Used 2 cups of bread flour for a half recipe. 3. I added 1/4 tsp. baking soda per other reviews so it bubbles when cooking. 4. I added 1 Tbls. sugar (part of the total sugar amount, not additional) to the yeast and warm water then added the rest of sugar with the other ingredients. 5. I proofed in oven on "proof" setting (100 degrees)and it took 1 hour. 6. I rolled out each ball very thinly on a lightly floured counter. (not sure how you'd roll them out at grill side!?) I used a totally different cooking method which I read in one review and I think this is the KEY to perfect naan. Heat iron skillet to high. Lightly oil pan with paper towel. Once hot, reduce heat to medium. Wet both hands and pick up rolled out dough piece and flip from hand to hand to wet it. Place dough in pan, cover with lid and cook for 30-60 seconds - no butter. Flip when it gets a little puffy and cook another 20-30 seconds. Remove, brush with melted butter (I added minced garlic to butter) and sprinkle on some sea salt. Wrap in tea towel and keep warm until all naan is cooked. (make sure to oil pan between each piece and when flipping) I also saw this cooking method on the Food Network site by Aarti who is Indian.
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This was delicious and well worth the effort. I will not buy store-bought again! I made a...