Again, I was surprised how easy this recipe is. It takes a few hours to raise, but just stirs together and then there isn’t a second raising time, like most breads. Definitely makes a curry better! I got this recipe from the blog, everybodylikessandwiches. (and thanks to that blogger!) Note my alternate way to bake the breads–I really like the result

Naan Bread

(adapted from Mark Bittman’s How to Cook Everything)
2 t. instant yeast
2 T. milk
2 T. yogurt
1 T. sugar
3 c. all-purpose flour
1 c. whole wheat flour
1 egg
1 1/2 c. water
2 t. salt
canola oil, for the bowl
4 T. butter
1 clove garlic, minced
2 T. sesame seeds (black or white)

Stir together the yeast, milk, yogurt and sugar and set aside. In another large bowl, combine the flours, egg, and salt together, mixing well with a wooden spoon. Stir in the yeast mixture until combined and start adding in the water a little at a time until the dough forms into a slightly sticky ball.

Knead the dough for a few seconds right in the bowl until the dough becomes a bit smoother. Add a bit of oil to the bottom of the bowl and roll the dough ball around in it, and around the sides of the bowl. Cover the bowl with a tea towel and let the dough rise until doubled in size, about 2 hours.

Heat oven to 500F and put a baking sheet on the lowest rack. [I heated the broiler instead, with my baking stone about 6 inches away from the broiler}.]

Punch down the dough and then break the dough into 2 balls. Dust your board or table lightly with flour and roll one ball into a snake, then break into 6 small balls. Repeat with the other larger ball of dough until you have 12 smaller balls of dough. Cover with a tea towel and let rest for 10 minutes.

Roll out each ball into an oval shape and add it to the hot baking sheet. Flip the naan bread after 3 minutes. [If you do this under the broiler, like I do, it only takes 90 seconds on the first side, and 60 seconds on the reverse.] The naan is ready when it’s puffed up slightly and is mottled with golden spots. In a small saucepan, melt together the butter and garlic and brush freshly baked naan with the garlic butter and sprinkle with sesame seeds.