~1) In Large Mixing Bowl, Fitted With A Dough Hook (Or Use Bread Machine), Whisk Together The Yeast, Water & 1 Tsp. Of The Sugar. Whisk In Remaining Sugar, Egg & Oil, Then Stir In Cream & Milk & Most Of The Flour (Reserve 1 Cup), Baking Powder & Salt. Stir To Make A Soft Dough. -2) Attach Dough Hook (Or Knead By Hand), And Knead To Make A Soft, Supple Dough, Adding More Flour (It Probably Will Use The 6 Cups Called For), As Required, 10-15 Mins. ~3) Place In A Lightly Oiled Plastic Bag & Let Rest In A Warm Place Until Doubled, Or Refridgerate Overnight. If Refridgerated, Allow To Come To Room Temp. Before Using (Bread Will Rise As It Warms). ~4) Alternatively, Keep Dough Refridgerated For Up To 4 Days. Break Dough Off In Pieces Around The Size Of A Grapefruit. Let Rest A Minute, Then Roll Into Rounds About The Size Of A Hand, Then Gently Stretch Lengthwise & Sideways To Make A Teardrop-Shaped Slab Of Bread. Continue With Remaiing Dough. ~5) Place Dough Slabs On Cookie Sheets And Cover With A Tea Towel; Allow To Rest 10-15 Mins. ~6) Preheat Gas Grill To Hottest Temperature (About 500*F). Throw Some Naan Slabs On Grill And Put Cover Down. Bake Until Dough Puffs Up , Around 3-5 Mins. Using Tongs, Turn Over Bread To Cook Other Side, About 3-4 Mins. Dough May Look Unevenly Scorched In Parts, But That's O.K. Serve Immediately, Or Cover With Foil & Keep Warm.