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Naan - Indian Flat Bread Recipe
Naan is a flatbread found in Iran, Afghanistan, Pakistan, India and other surrounding countries.
Naan is served for dipping or stuffed with a variety of meats and vegetables.
Topping can also be placed on the bread.
Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.

RECIPE ONE 6-8 servings
INGREDIENTS:
4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
6 tablespoons plain yogurt (room temperature)
3 tablespoons butter or ghee, melted
1 cup of luke warm milk (may use a little less, just add gradually until soft dough forms)
1 tablespoon poppy seeds (optional)
 
Sift the flour, baking powder, baking soda and salt together into a nice sized bowl. Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee. Gradually stir in enough milk to make a soft dough. Knead dough very well. Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours. Preheat your oven to 400 degrees. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces. Roll each piece into a ball, and then into ovals about 6 to 8 inches long. Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil. Sprinkle one side with poppy seeds if you wish to use them. Place the Naan on a baking sheet. Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, and will lightly brown on the sides. You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!  
RECIPE TWO 10-12 servings
INGREDIENTS:
1 package active dry yeast2 teaspoons sugar3/4 cup warm water1 1/2 cup all purpose flour1 teaspoon salt1/4 cup ghee (see recipe below) or vegetable shortening3 tablespoons plain yogurtmelted butter for brushingPREPARATION:
Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt.
Add yeast water, yogurt, and ghee (or vegetable shortening) and begin to knead for 5-10 minutes, until a dough forms.
Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.

Cook in oven for 1 to 2  minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer.