On a side note, I am away for the Labor Day weekend to Marble Hill, MO (population 1,502).  It is the Husbands 10th high school reunion.  Tons of fun, even if I have never met most of the people before and will probably not see them again for another 10 years.

Pierre Hermé’s Chocolate Éclairs

(makes 20-24 Éclairs)

The Cream Puff Dough

Ingredients:

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

The Steps:

1. In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
   boil.
2. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
   and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
   quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
   need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
   will be very soft and smooth.
3. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
   handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
   beating after each egg has been added to incorporate it into the dough.
   You will notice that after you have added the first egg, the dough will separate, once again do
   not worry. As you keep working the dough, it will come back all together again by the time you
   have added the third egg. In the end the dough should be thick and shiny and when lifted it
   should fall back into the bowl in a ribbon.
4. The dough should be still warm. It is now ready to be used for the éclairs.
5. Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
   positioning the racks in the upper and lower half of the oven. Line two baking sheets with
   waxed or parchment paper.
6. Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
7. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
   Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
   The dough should give you enough to pipe 20-24 éclairs.
8. Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
   handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
   oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
   baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
   time should be approximately 20 minutes.
9. The éclairs can be kept in a cool, dry place for several hours before filling.

Chocolate Pastry Cream
The Ingredients:

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

The Steps:

1. In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3. Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4. Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.
5. Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Chocolate Glaze
The Ingredients:
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

The Steps:

1. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Chocolate Sauce
The Ingredients:

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

The Steps:

1. Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.
2. It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1. Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
   bottoms and place the tops on a rack over a piece of parchment paper.
2. The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
   degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
   the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
   bottoms with the pastry cream.
3. Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
   with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
   and wriggle gently to settle them.

For The Daring Bakers, this month’s recipe is Filbert Gateau with Praline Buttercream.  We are allowed to make substitutions and slight variations, depending on the recipe.  I stayed pretty close to the recipe, only omitting the alcohol-based ingredients and changing the frosting from a Swiss buttercream to a cream cheese and butter frosting.

My biggest problem occurred when slicing the single cake into three layers.  The center layer ended up being too thin, split in half, and started sliding out the sides.  That left portions of the cake without the middle layer.  Also, the buttercream was originally too runny for the filling in between the layers.  The firmness was corrected for the decorative frosting.  All in all, I have enjoyed my first leap in to The Daring Bakers and look forward to participating again.

The recipe is very, very long, so I have put it after the jump!

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

• 1 Filbert Genoise
• 1 recipe sugar syrup, flavored with dark rum
• 1 recipe Praline Buttercream
• ½ cup heavy cream, whipped to soft peaks
• 1 recipe Apricot Glaze
• 1 recipe Ganache Glaze, prepared just before using
• 3 tablespoons filberts, toasted and coarsely chopped
  

Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

• 1 ½ cups hazelnuts, toasted/skinned
• 2/3 cup cake flour, unsifted
• 2 Tbsp. cornstarch
• 7 large egg yolks
• 1 cup sugar, divided ¼ & ¾ cups
• 1 tsp. vanilla extract
• ½ tsp. grated lemon rind
• 5 lg. egg whites
• ¼ cup warm, clarified butter (100 – 110 degrees)

1. Position rack in the lower 3rd of the oven and preheat to 350 degrees.  Grease and flour a 10” X 2” inch round cake pan.
2. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds.  Then, pulse the mixture about 10 times to get a fine, powdery mixture.  You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process.  Set aside.
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar.  It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step.  When finished, the mixture should be ribbony.  Blend in the vanilla and grated lemon rind.  Remove and set aside.
4. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so.  Continue to beat for another ½ minute. 
5. Add the yolk mixture to the whites and whisk for 1 minute.
6. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.*  Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds.   Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter.  Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
7. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.  **If collected butter remains at the bottom of the bowl, do not add it to the batter!  It will impede the cake rising while baking.
8. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan.  Remove from oven and allow to stand for 5 minutes.  Invert onto a cake rack sprayed with nonstick coating, removing the pan.  Cool the cake completely.
9. *If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

• 1 cup water
• ¼ cup sugar
• 2 Tbsp. dark rum or orange flavored liqueur

1. In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake.  *Can be made in advance.

Praline Buttercream

• 1 recipe Swiss Buttercream
• 1/3 cup praline paste
• 1 ½ - 2 Tbsp. Jamaican rum (optional)

1. Blend ½ cup buttercream into the paste, then add to the remaining buttercream.  Whip briefly on med-low speed to combine.  Blend in rum.

Swiss Buttercream

• 4 lg. egg whites
• ¾ cup sugar
• 1 ½ cups (3 sticks) unsalted butter, slightly firm
• 1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
• 1 tsp. vanilla

1. Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water.
2. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved.  The mixture should look thick and like whipped marshmallows.
3. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
4. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
5. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.  Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
6. Refrigerate 10-15 minutes before using.

• Wait! My  buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
• Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed  butter to the buttercream, 1 Tbsp. at a time.
• Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste

• 1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
• 2/3 cup Sugar

1. Line a jelly roll pan with parchment and lightly butter.
2. Put the sugar in a heavy 10-inch skillet.  Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals.  If the sugar in the center does not melt, stir briefly.
3. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides.  Cook until the mixture starts to bubble.  **Remember – extremely hot mixture.**
4. Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor.  Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place.  Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

• 2/3 cup thick apricot preserves
• 1 Tbsp. water

1. In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
2. Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm.  If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

• 6 oz. (good) semisweet or bittersweet chocolate, like Lindt
• 6 oz. (¾ cup heavy cream
• 1 tbsp. light corn syrup
• 1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
• ¾ tsp. vanilla
• ½ - 1 tsp. hot water, if needed

1. Blend vanilla and liqueur/rum together and set aside.
2. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped.  Transfer into a medium sized bowl and set aside.
3. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil.  Once to the gently boil, immediately and carefully pour over the chocolate.  Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!
   

Assembling Cake

1. Cut a cardboard disk slightly smaller than the cake.  Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
2. Spread the bottom layer with a ¼-inch thickness of the remaining buttercream.  Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.  Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
3. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake.  Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
4. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely.  Chill while you prepare the ganache.
5. Place a rack over a large shallow pan to catch the ganache drippings.  Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center.  Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance.  The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”.
6. Let the cake stand at least 15 minutes to set after glazing.
7. To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream.  Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake.  As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting.  Repeat, making 12 leaves evenly spaced around the surface of the cake.
8. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center.  The leaves should overlap.  Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish.
9. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
10. Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

I leave on my cross-country journey tomorrow so the next recipe you will get from me is after I have settled into my kitchen in East TN.  Wish me luck!

Cheesy Spinach Soup

Ingredients

• 2 10-oz packages of frozen spinach
• 2 Tbs butter
• 1/2 of a small onion, finely chopped
• 2 cloves of garlic, minced
• 3 Tbs flour
• 1 aseptic box of vegetable broth
• 2 cups of milk
• 1 cup light cream
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese, plus extra for sprinkling

The Steps

1. Cook the spinach according to the directions on the package.  Drain the spinach well and then transfer the spinach into a food processor.  Process until the spinach is pureed.
2. In a large saucepan over medium heat, melt the butter and then saute the onions and garlic until the onions are tender, but not browned.  Stir in the flour.  Add the vegetable broth and spinach.  Cook the mixture, stirring occasionally, until it comes to a boil.
3. Stir in the milk,  light cream, nutmeg and salt.  Stir in the cheeses and continue to cook until the cheese melts and the soup is heated through.  Do not bring to a boil.  Serve the soup and garnish with the remaining grated parmesan.

I love going to Walt Disney World.  My younger years were spent playing in the parks and then during my early 20’s I worked for the Mouse.  To this day, I still can’t get enough of it.  I have slept in the hotels and eaten in the restaurants too.  It was my first visit to Boma’s at the Animal Kingdom Lodge that I tasted a savory and sweet dish called bobotie.  That was in 2001 and I have been wanting to recreate the dish ever since.  I have been back to Boma’s multiple times since that introduction and haven’t attempted the dish until now.

My search for a bobotie recipe has spread far and wide on the internet.  You can find bobotie recipes just about everywhere.  I even found two African cookbooks in the library that had bobotie recipes.  The interesting thing is that no two bobotie recipes were alike.  None!  I read more into the dish and discovered it is traditional comfort food and everyone has their own way of doing.  One way is not "right" and the other "wrong."  It is all bobotie. 

So of course I had to make my own bobotie recipe.  I took what I liked and what ingredients were available and ended up with a pretty tasty version, not too far off the one I originally had at Boma’s.  I served it with a side of brown rice and a simple green salad.  The Husband though it was delicious and taste-tester Erin said it was meat and dessert in one dish.  Trust me, it’s a complement.  Now it’s your turn.  Why not make some African comfort food of your own?

Bobotie

The Ingredients

The Meat Mixture

• 2 lbs Ground Beef
• 1 Tbs butter
• 1 Tbs  vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Tbs curry powder
• 1 tsp paprika
• 2 tsp ground turmeric
• 1 tsp salt
• 1/8 tsp pepper
• 2 Tbs brown sugar
• 1 Tbs sugar
• 2 Tbs red wine vinegar
• Juice of 1 lemon
• 2 sweet apples peeled, cored and chopped  (same size as raisins)
• 1/4 cup apricot preserves
• 1/4 cup sultanas (golden raisins)
• 2 slices bread, crumbled
• 2 ounces slivered almonds, roasted in a dry frying pan
• 4  - 5 bay leaves  

The Topping

• 1 cup milk
• 2 eggs
• 1/2 tsp salt

The Steps

1. Preheat the oven to 350 degree and butter a 13 x 9 casserole dish.
2. Melt oil and butter in a large skillet over medium high heat.  Add onions and garlic and saute until the onions are tender and translucent. Stir in all the seasonings (through the lemon juice) and cook for another minute.  Add the apples, apricot preserves, sultans, bread and almonds.  Mix well and cook for another 2 minutes.  Add the beef and stir until well incorporated with the onion mixture.  Transfer mixture to prepared dish.  Insert bay leaves at random intervals.
3. Cover the dish with aluminum foil and place in over for 70 - 80 minutes, until beef is cooked through.  While the beef is cooking, whisk the milk, eggs and salt until completely incorporated to create the topping.
4. Once the beef has cooked, remove the dish from the oven and increase the oven temperature to 400.  Remove the aluminum foil and the bay leave.  Press the mixture flat if it has pulled away from the sides of the dish.  Pour the milk and egg topping over the top of the cooked beef mixture and place back into the over, uncovered, for 15 - 20 minutes until the egg mixture has cooked.

Enjoy!

This dish ended up being WAY too hot for us, so I have modified the recipe by reducing the garlic ginger paste and red pepper flakes and then adding garlic. This should retain the flavor while still being palatable to wimpy tongues like mine! The Husband gave the curry a thumbs down: too hot and not a flavor he preferred. The Naan, however, got his seal of approval. I will admit that it was pretty tasty. Not like the real thing, but can you expect a studio apartment to come equipped with a tandoori oven? So don’t feed this dish to picky eaters (like the Husband) but curry fans like me should be fine. Now if only I could find the perfect recipe for Bengan Bartha…

Enjoy!

Spicy Chicken Curry

The Ingredients

• 3 Tbs vegetable oil
• 3 large chicken breasts, cubed
• 1 large white onion, finely chopped
• 2 garlic cloves, minced
• 2 bell peppers, one yellow and one red, roughly chopped
• 1 Tbs ginger garlic paste
• 2 Tbs curry powder
• 1 tsp. cinnamon
• 1 Tbs cardamom
• 4 bay leaves
• 6 whole cloves
• 1 Tbs red pepper flakes
• 15 whole black peppercorns
• 2 tsp. coriander seeds

Directions

1. Heat oil in a large pot over medium heat.
2. Add chicken, onion, garlic, peppers and ginger garlic paste then season with curry, cinnamon, cardamom, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 35 minutes, stirring occasionally.
3. Once the chicken has cooked through, remove lid, and cook until liquid is reduced to a thick consistency.

Naan

The Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 1/2 tsp. baking soda
• 4 1/2 cups bread flour
• 1/4 cup butter, melted

Directions

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. 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. During the second rising, preheat skillet to medium-high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil skillet. Place dough on skillet, 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 skillet, and continue the process until all the naan has been prepared.

Inspired by recipes found at allrecipes.com