Ingredients 2 cups All-purpose flour 1/2 teaspoon Salt 1 pinch Onion powder 1/2 teaspoon Sugar 3/4 package Dry active yeast 3 tablespoons Milk 1/3 cup Plain yogurt 1/2 ea Beaten egg 2 teaspoons Melted butter

Instructions
Place the flour, salt, onion powder, sugar, and yeast in a large bowl and mix well.

Heat the milk until it is lukewarm.

Reserve 1/2 tb of yogurt and add the rest to the milk and blend thoroughly.

Beat the egg and set to one side.

Melt the butter.

Add the milk and yogurt mixture, the egg, and butter to the flour, and knead with your hands until a soft and springy dough is formed. Place the dough in a large plastic bag. Loosely seal the bag so that the dough has enough room for expansion. Leave in a warm place for 30-60 minutes, until doubled in size. Divide the dough into 4 balls, cover them, and set aside for 10 to 15 minutes.

Preheat the oven to 450, and put an ungreased baking sheet into it for about 10 minutes. Remove the sheet from the oven and line it with waxed paper. Take one of the balls and stretch it gently to make a teardrop shape. Lay this on the baking sheet and press it gently to stretch it until about 6-7 inches in length, maintaining the teardrop shape. Make the other 3 shapes similarly, and brush with the reserved yogurt. Bake on the top shelf of a 450F oven for 10-12 minutes, or until puffed and browned. Keep the naan warm in a clean dishcloth or foil package until ready to serve.

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Yields: 4 Servings    posted as 70386
     From "Classic Indian Cuisine" by Rosemary Moon

notes: 

Cuisine:   Indian

Main Ingredient:   Grains