Naan Indian Flat Bread
2 ¾ cups, plus more for dusting
½ tsp. salt
1 tsp. baking powder
2 tsp. sugar
2 tsp. yeast
½ c. plain or vanilla lowfat yogurt
½ c. milk
In the bowl of a stand mixer, 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 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. (If using a regular baking sheet, place in oven 10 minutes before bread is ready to cook.)
Divide the dough into eight pieces and form into teardrop (mine were more like ovals) with your hands, about 6 to 8 inches across.
Cook a few 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. Brush with a mixture of melted better and garlic powder. Serve warm. These are DIVINE!