Grilled Naan

Ingredients

• 22 ounces bread flour
• 0.25 ounces instant or rapid rise yeast
• 0.44 ounces salt salt
• 0.8 ounces sugar
• 14 ounces full fat yogurt or whole milk
• 1 stick butter, melted

Directions

1. In the bowl of a stand mixer, whisk together the flour, yeast, salt, and sugar. Add the yogurt, then knead with the dough hook on low until the dough gathers into a smooth ball. As it kneads, it should cling just a bit to the bottom of the bowl, so work in a little more yogurt or milk if you need to. Knead for 5 minutes more, then cover the bowl snugly with plastic wrap and leave it at room temperature until the dough has about doubled, about 2 hours.
2. Tip the dough onto a floured work surface. With a bench scraper or knife, divide it into 12 equal pieces. Shape each piece into a ball, set the balls on a generously floured surface with a few inches between them, and drape a floured cloth over the top. Or, tuck each ball into its own covered pint-sized deli container. Let the dough rise at room temperature until doubled, about 2 hours.
3. Light a large chimney of coals, about 5 quarts of coals, and spread them in an even layer over half of the grill. Put the grill grates on, cover the grill, and let it heat for 5 minutes. Brush the grates clean.
4. Shape 2 to 3 dough balls at a time, pulling them by hand into oblong pieces about 10-inches long and 6-inches wide; a rolling pin works too. When you have 2 or 3 ready, place them on the grill directly over the coals. Cook them undisturbed until the undersides are lightly golden brown with some charred spots. Turn them with a large spatula, pizza pell, or tongs, and cook until the other sides are browned and charred in places. Take the naan off the grill and brush it right away with melted butter. Move it to a large plate and cover with a clean dish towel while you finish grilling the rest.