Instructions: In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 minutes).

Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms).

Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand. Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes.

Preheat gas grill to hottest temperature (500 F.).

Place nan slabs on grill and put cover down. Bake until dough puffs up, (3 to 5 minutes). Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Dough may look scorched in areas but this is OK.

Serve immediately, or cover in foil and keep warm on the warming section of the grill.

Note: Most recipes for nan call for yogurt and milk, but this version is similar to ones I have enjoyed in Indian restaurants.

This recipe is adapted from the one generously provided by Montreals landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.