Stovetop Naan

You don't need a tandoor to make this bread. It's easy to make and you end up with a TON of naan, so I recommend freezing half of the dough for next time.

Here's what you'll need:

1 (.25 oz) package active dry yeast
1 cup warm water
1/4 cup sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, 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. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough. 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. Get a large frying pan and place on stovetop at medium heat.
4. Roll one ball of dough out into a thin circle. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Cover with foil while cooking. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from pan, and continue the process until all the naan has been prepared.