Naan - from Madhur Jeffrey's Indian Cooking.

photo credit

Naan Bread from Jenn:

Makes 6 large breads

2/3 cup hand hot milk

2 tsp sugar

2 tsp active dry yeast

3 3/4 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

2 T vegetable oil

2/3 cup plain yogurt, beaten lightly

1 egg, lightly beaten

Put the milk in a bowl. Add 1 tsp of the sugar to the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, the vegetable oil, yogurt and egg. Mix and form a ball of dough.

Empty the ball of dough onto a clean work surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour a small amount of oil into a large bowl and roll the ball of dough in it. Cover the bowl with plastic wrap and set aside in a warm, draft free place for about 1 hour, or until the dough has doubled.

Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. If you have a separate broiler, you can preheat that as well.

Punch down the dough and knead it again. Divide it into 6 equal balls. Keep five of them covered while you work with the sixth. Roll this ball into a tear shaped naan, about 10 inches in length and about 5 inches at its widest. Slap the naan onto the baking tray in the oven. Bake for 3 minutes. It should puff up. Now, place the try and naan under the broiler for about 30 seconds or until the top browns slightly. Wrap in a clean napkin. Repeat with the rest of the dough. Serve hot.