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Naan Bread

1 1/2 cups warm water
2 tablespoons granulated sugar
1 tablespoon active or quick-rising dry yeast
1 each egg yolk
2 tablespoons butter; melted
2 1/2 teaspoon salt
3/4 cup whipping cream; warm
1/4 cup milk; warm
6 cups all purpose flour
2 1/2 teaspoon baking powder

In large bowl, whisk warm water with 1 teaspoon of the sugar.
Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk
in remaining sugar, egg yolk, butter and salt. Stir in cream and
milk. With wooden spoon, briskly stir in 5 cups of the flour and
baking powder to make soft dough. Turn out onto lightly floured
surface; knead for 10 to 12 minutes, adding enough of the remaining
flour if necessary to make dough smooth and elastic. Place in
greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in warm, draft-free spot for 45 minutes or until doubled
in bulk. Punch down dough. Divide dough into 8 pieces and roll
into balls; cover and let rest for 10 minutes. Gently stretch or
roll into teardrop shape about 1/4-inch thick. Place on rimless
baking sheets; cover and let rise for 15 minutes. Place dough
directly on grill over medium-high heat; cover and bake for 3 to
4 minutes per side or until puffed and no longer moist and doughy
inside.

Yield: 8 servings

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