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Naan
by Melanie Foster
serves: 3
  Indian bread often eaten with meat and veggie dishes. Makes 3 medium sized flatbreads.
Ingredients:
  4 1/2 tsp   active dry yeast
  1/4 cup   warm milk
  1 tsp   sugar
  1 tbsp   oil
  2 tbsp   plain yogurt
  1   egg
  1/2 tsp   salt
  2 cups   flour, sifted
  1 tbsp   butter or ghee, melted for brushing
Directions:
  In a large bowl, mix the yeast with the milk and sugar. Let sit 5 minutes until foamy. Add the oil, yogurt and egg and mix well. Stir in the salt and enough flour to form a dough that is not too sticky. Knead 10 minutes adding more flour as necessary. Place in an oiled bowl and cover with plastic wrap. Set aside in a warm place to rise for 45 minutes or until doubled in bulk.

Place your largest sheetpan in the oven and preheat the oven and the pan to 450 degrees.

Divide dough into 3 pieces and press with hands into a teardrop shape about 1/4 inch thick. Do not work the dough more then necessary. Repeat with each piece. Cover with plastic wrap while working the other pieces. Once the oven is hot remove the pan and carefully place the dough shapes side by side on the hot pan (you do not need to grease the pan). Place the pan back in the oven and bake for 4 minutes until puffed. Switch to the broiler and broil the tops for a minute until slightly browned. Remove from broiler and brush with melted butter or ghee. Serve warm.

NOTE: If your broiler is at the top of your oven, once the oven and pan is preheated switch to the broiler function right away and bake/broil for the 4 minutes.