naan

Naan (Indian flatbread)
*recipe adapted from http://www.mykitchencafe.blogspot.com
This was so good! I'd never had naan before, but I tried an Indian dish (chicken tikka masala--which was okay, but not great) so I figured I should give it a try. Wow. And it was so simple. Definitely a "keeper" recipe. And it would go good with anything. In fact, we dipped ours in honey butter and it was like dessert!

2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast.

In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny, about 5-7 minutes.
Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.
Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
Remove the naan and lay on a board. You can lightly brush with melted butter or garlic butter, or just enjoy them plain.