Once again, this recipe comes from our local FoodDay paper, back in 2000.So easy and just what you want it to be. Recently my daughter and I made these and grilled them on the BBQ rather than oven-broiling. They didn't stick and grilled very quickly. I'll never go back to the oven again.The smokey flavor was THE BEST. I've included grilling instructions after the regular cooking instructions at the end of the recipe.
Add sugar, oil and 1 1/2 cups of flour. Beat until smooth.
Add salt and enough flour to make a stiff dough. Knead until smooth and elastic. Form into a ball and place in a lightly oiled bowl. Let rise until doubled in size, about 2-2 1/2 hours.
Preheat broiler on high.
Punch dough down, rest 10 mins.
Divide dough into 10 balls and allow to rest a few more minutes. Flatten each ball into 7" ovals, about 3/16" thick. I like to roll these out on a lightly floured surface to help with any possible stickiness.Traditionally, I believe naan has an almost tear-drop shape, with one end having a more pronounced rounded 'tip'. Allow the breads to rest 15 minutes.
Place 2-3 flatbreads on a lightly oiled baking sheet. Broil each side about 2 minutes. The bread should puff up and begin to brown. Flip over and broil an additional 1 1/2 - 2 minutes until it begins to brown. (it will not be evenly browned)
Wrap the warm breads in a clean cotton towel and let sit about 15-20 minutes to flatten and soften.
Serve warm or room temperature. These freeze well.
TO GRILL ON BBQ: Heat grill to med-hot. Lay about 3-4 breads on the grill, depending on how large your grill is. Allow them to puff up and brown a little, then flip and do the same on the 2nd side. They should have a slightly smokey flavor and some lovely browned grill marks.
VARIATION: once the dough is shaped into flatbreads, spread one side with a thin layer of yogurt and sprinkle with sesame or poppy seeds. Then allow to rest and proceed with recipe.