Sift the flour, salt and baking powder into the bowl of your stand alone mixer and add the sugar then add the dough hook to your mixer
Add a little of the beaten egg and milk mixture and switch the mixer on to a slow speed to start blending the ingredients together. Increase the speed slightly and then add the rest of the milk and egg and then a dough ball should form
Stop the mixer, remove the dough from the hook and tear it open and pour the oil into the centre
Then let the mixer knead the dough for about 4 minutes until a soft and pliable dough is made
Once this is done, cover the bowl with cling film and leave in a warm place for at least 1 hour to rest. It will not rise like normal dough, but it will be more flexible and will feel springy to the touch
Remove the dough after the alloted time, and place onto a floured board and cut into 4 equal sized balls , and then flatten slightly into 4 fat rounds. Place onto a tray or board covered with parchment paper, cover with cling film and retunr to a warm place for 20 minutes
Pre heat your grill to the highest setting, and cover the base with foil
I did not bother rolling my naan breads into the correct tear shaped breads, I simple rolled mine into circles, but feel free to make tear shapes if you are able to!
Once rolled out, place onto the grill rack and I mixed the oil and garlic together and then brushed each naan and then placed under the grill for 3-4 minutes until browned. Turn the naans over, brush with more garlic oil and continue to cook for the same time again.
Serve with your curry and enjoy.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/01/garlic-naan-bread-52-cookbooks-2.html