ghee & naan

first you need to make the ghee. it's basically clarified butter. take a stick of butter & 4 oz. (equal amount) of water, put in pan & heat. next, take a spoon & skim the white solids off of the top. what remains will be the clarified butter, called ghee. ( i placed in a pint sized, wide mouth canning jar)

• 1 (.25 ounce) package active dry yeast ( 2 1/4 teaspoons)
• 1 cup warm water
• 1/4 cup sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic ( i used fresh crushed)
• 1/4 cup clarified butter, melted
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• 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.
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• Punch down dough, and knead in garlic. 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.
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• During the second rising, preheat grill to high heat. ( i used a paninni press)
• At grill side, roll one ball of dough out into a thin circle on lightly floured surface. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.