Naan

I adapted this recipe from Aarti Sequeira's recipe.

http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe/index.html. I reduced the yeast a bit as using a whole teaspoon will make the naan very yeasty and flaky and somewhat not Naan-like. Also I used 50% whole wheat and 50% all purpose flour to add whole grain goodness. It came out quite well. If you dont have yogurt, you could use Kefir instead. Buttermilk wont be a good substitute I think. 

• 3/4 teaspoon active dry yeast (instant yeast also worked)
• 2 teaspoons sugar
• 2 cups Bread flour, plus more for rolling, (Alternatively 1 cup whole wheat and 1 cup all purpose)
• 1 teaspoon Kosher salt
• 1/8 teaspoon baking powder
• 2 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kalonji (nigella seeds), optional
• 1 teaspoon fennel seeds, optional
• Ghee or Butter for brusing on finished naans

Directions

• First dissolve 1 tsp sugar with 3/4 cups warm water and add yeast. Let it sit for 10 mins.
• Put all the other ingredients into a food processor or a stand mixer or a bread machine and mix. Add water as the flour forms into a ball of dough.
• This dough should be somewhat sticky. But if it is too sticky reduce water.
• Coat Oil in a mixing bowl put the dough in it and cover with a wet kitchen towel.
• Leave for 2-4 hours or more.
• Punch down and divide the dough into about 6 balls, You need to coat your hands with oil and dust with flour as the dough will be sticky. Leave for another 20 mins or so.
• About 1 hour before making naan, leave a pizza stone in the oven at the maximum temp in broil. Pizza can be in the top Rack in order to take maximum advantage of radiated heat from the top heating elements. If your oven is convection one, turn it into convection broil.
• Now, take a ball, moisten your hands with water and pat the dough between your hands shaping it into a tear drop shape.
• Put it on your Gaddi and then slap it into the pizza stone.
• (You can make gaddi by rolling a few kitchen towels into a small pillow shape. If you dont have Gaddi, you can use your mittens as well)
• Naan will be done in about a min or so. Keep watching it and as it turns brown take it out.
• You may want to have a flat spoon handy for taking it off the stone, just in case it sticks to the pizza stone.
• Once you take the Naan out of the oven, brush it with Ghee or butter. 
• You can have Naan with curries like Mutter Paneer, Chana Masala, etc.

Minimize the time the oven is open so that the pizza stone keeps at the hottest possible temperature. You could finish baking the whole batch of 6 naans in about 15 mins.

This Naan came out quite good and was very comparable to the Naan you get from the Tandoori Oven. It was chewy and remained moist even after cooling down. It can be reheated in the toaster oven before serving.