I stold this... but they stold it so its all good....

I was ranting about grilling flat bread... Which looks like this.... and is actually being done the way I do it

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 1/4 cup butter, melted
• The recipe called for an egg sugar and milk.. but...I dont use it it just makes a richer type bread and sweet.. maybe feed the yeast a little more.. you have compensate by using less flour....You want a soft pliable dough that kinda spreads out.. like pizza dough

This how you do it......

1.  
   
   In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. 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.  
   
   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate and oil the grill grate.
   
4.  
   
   At grill side, roll one ball of dough out into a thin circle. Place dough on grill, and cook for 1 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 1 to 3 minutes. Remove from grill, and continue the process until all the naan has been prepared.