Flat Bread w/Mayopeno Shrimp!

Can't find good whole grain bread in your super market? This is a source of frustration for many of us, in particular those of us who live in more rural areas. It may be hard to believe, but I too have this issue. Not exactly conducive to the life of a Sandwich Guru. So I have taken to makin my own. Here's a Naan recipe I perfected over the weekend. It may not LOOK as beautiful as it could, but bite for bite, it tasted just right when paired with my famous Mayopeno Shrimp Salad (use the search box and get the recipe). We're using open faced sandwich recipes these days to try to lose a little of what we gained over the busy holiday season. Either way you slice it, every day's a picnic around here.
Ingrédients
1 (.25 oz) package active dry yeast

1 cup warm water

1/4 cup white sugar (we used only half this amount)

3 tbls milk

1 egg, beaten

2 tsp salt

4.5 cups whole grain wheat flour

2 tsp minced garlic (optional)

1/4 cup butter, melted (optional)

Préparation
1. 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.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of 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. During the second rising, preheat grill on high heat.

4. At grill side, roll one ball of dough out into a thin circle. 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 (optional), and turn over and cook until brown on both sides. Remove from grill and continue the process until all the naan has been prepared. Voilà