Naan

This is the best recipe I've found for making naan, a really good Indian flat bread; eat it as an accompaniment to most types of Indian food. This recipe is also easy to modify, adding things like finely chopped garlic to make garlic naan.  The dough keeps well in the fridge, so I typically cook enough for that meal then just tear off a chunk and cook it when I want more.

1 cup whole milk
2 t suger
2 T yeast
4 cups AP flour
1/2 t salt
1 t baking powder
2 T veg oil
2/3 cup plain yogurt
1 large egg
butter


Scald the milk with the sugar, then let it cool to room temp
Add the yeast, stirring well.

Let the mixture sit until foamy.

Put the flour in large bowl, add salt, baking powder, oil, yogurt, and egg. Mix thoroughly.

Slowly add the foamy milk mixture.

Knead the dough until smooth, then put in greased bowl and cover with a damp cloth.  Let it rise until approximately two times the original size (about 1 hour).

Punch the dough down, then cut and roll balls; roll each ball flat (you want it fairly thin).

To cook:
The easiest way is just to toast both sides in a cast iron skillet on the stove top on medium-high; I rub butter in the hot skillet before adding the dough.  Cook longer on the first side to get bubbles formed which will give the nice charred spots when you cook the second side.  While the second side cooks, rub butter on the first, and rub butter on the second once you remove it.  Sprinkle with minced garlic for garlic naan.

Alternatively, you can stick a baking stone in an oven pre-heated to 450F (with the rack one step down from the top). When the oven is pre-heated, switch it over to a broiler on high and toss the dough on the baking stone and cook.  Butter both sides when done.