Naan

I have made some changes to the original recipe, but the results were good, and I was happy with the outcome.

Naan (Flat Bread from India)

5 T. water 

5 T. plain yogurt 

2 1/2 c. flour 

1 clove garlic, minced/pressed 

1 t. coriander 

1 t. salt 

2 t. honey 

1 T. melted butter 

1 t. rapid-rise yeast (just one teaspoon; NOT a whole packet)

Mix in bread maker on "dough" cycle. 

Or mix by hand as follows: 

Combine water and yogurt; stir in spices, honey, & butter. In separate bowl, mix flour and yeast with a whisk until well-blended. Stir wet ingredients into flour mixture. Knead into a smooth dough—about 10 minutes. Cover bowl tightly with plastic wrap. 

Allow dough to stand for 30 minutes. 

Heat oven to 425˚. If using a pizza stone to cook naan, place it in the oven to heat, also. 

Punch down the dough, and divide it into 3 pieces. Set 2 pieces aside, under a piece of plastic wrap which has been sprayed with cooking spray. 

Divide the first piece in half. Shape each piece into a ball, and flatten to about 1/4 inch thickness. Place on baking sheet. Repeat with other remaining pieces of dough. 

Bake 2 at a time on baking sheet or pizza stone, for 4-5 minutes, or until puffed and browned. As they come out of the oven, brush them with melted butter. 

To add color to surface, you can put them under the broiler for about 10 seconds, if you choose. 

Options: 

Before shaping dough, knead in black onion seeds, and/or chopped fresh cilantro.