Naan Bread

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 t. salt
1 t. baking powder
2 t. sugar
2 t. instant yeast
1 egg
1/2 cup plain lowfat yogurt (okay to use vanilla 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.

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 (or 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. Serve warm with a nice curry.

Audrey's little note: we're still working on developing a taste for curry at our house...so far my family likes Mango Curry Chicken best (not very authentic perhaps, but yummy, nonetheless). This bread is simple, soft, tender, and the kids had a ball helping make it. One suggestion: make sure your oven is clean before baking at 475 degrees for 30 minutes!

from: My Kitchen Cafe blog