Naan (Indian Bread)

2 1/2 teaspoons active dry yeast
1/4 cup warm water
2 tsp sugar
2/3 cup milk, at room temperature
2/3 cup plus 2 tbsp plain, low-fat yogurt, whisked
1 egg, beaton (an extra 1/4 cup of yogurt can be substituted for the egg)
2 tbsp melted, unsalted becel no salt margarine
NOTE: my husband is on a sodium reduced diet so you can use normal margarine or butter
4.5 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
extra flour, for dusting
2 tbsp vegetable oil

Mix the yeast, warm water, and sugar in a bowl and let stand for 3-4 minutes until it becomes frothy. Mix together the milk, yogurt, egg, and melted butter, and set aside. In a seperate mixing bowl, , sift together the flour, baking pwder, and salt. Make a well in the center and add the yeast and the milk mixture. Fold together all the ingredients, then knead until smooth. Cover the bowl tightly with foil or plastic wrap and leave it in a warm place for 45 minutes to 1 hour or until the dough has almost doubled its initial volume. Preheat the oven to 400 degrees fahrenheit.

Divide the dough into eight equal portions and shap each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap. Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Pull one edge to give the naan a tear shape. The naan should be about 10 inches long and about 6 inches wide at the widest point. Brush the top surface with a little oil, and place on a greased baking sheet. Roll all the naans, then bake in the preheated oven for 10-12 minutes. Wrap in napkins to keep warm, and serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user GANTOSH.