Naan bread

• 1 (.25 ounce) package rapid rise dry yeast
• 1 cup warm water
• 1/4 cup organic sugar
• 3 tablespoons milk
• 4 cups bread flour ( ~22 oz)
• ½ cup whole wheat flour (~2.5 oz)
• 1 egg, beaten
• 2 teaspoons salt
• 2 teaspoons minced garlic
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped cilantro
• 1 tbsp finely chopped fennel
• 1 tbsp olive oil
• 1/4 cup butter, melted

In a large bowl stir in yeast, sugar, milk, egg, salt, and flour to make soft dough. I do this in a stand mixer with a dough hook. Remember, if you use active yeast you will need to dissolve the yeast in warm water and let stand about 10 minutes, before adding to the flour.  Use the stand mixer until the dough forms a ball that pulls away from the sides. The dough will still be slightly sticky. If performing by hand, knead for 8 to 10 minutes on a lightly floured surface, or until smooth. Add garlic, onion, cilantro and fennel and knead into the dough, assuring good distribution. Place the dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise about 1 hour, until the dough has doubled in volume. Punch down the dough. Make small balls of dough of about 2 oz..Place these on a tray, cover with a towel, and allow to rise until doubled in size, about 30 to 45 minutes. Preheat a grill to high heat or an electric non-stick griddle to 400 degrees F. Roll the balls of dough out into a thin circle. Before placing the dough on grill, lightly oil the grill and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush the uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from the heat, and serve.