NAAN 

(adapted from Meera Shodhu, NYT Magazine) 

This is really, really lovely and is wonderful to accompany any curry or stew. Easy and tasty.  Once you make your own, you'll never want to buy commercial naan again!

Prep and Cooking time:  90 minutes (including raising time)
Serves: 4-6 servings
Utensils:  Large mixing bowl, measuring spoons, cutting board, skillet, spatula

INGREDIENTS
4 cups all-purpose flour or 500 grams
2 Tbsp neutral oil, like canola, plus 1 tsp more
4 Tbsp whole-milk yogurt (non-fat works too)
1 packet of active dried yeast, or 7 grams
2 tsp sugar
2 tsp kosher salt
1 level tsp baking powder
1 cup whole milk, warmed (2% is good too)

PROCESS
1.  Put flour into large mixing bowl.  Make a well in the middle.
2.  Add 2 Tbsp oil, yogurt, yeast, sugar salt and baking powder.
3.  Use your fingers to combine ingredients until they resemble crumbs.
4.  Add warm milk in splashes (small amounts), mixing until it comes together in a dough.
5.  Put dough on a clean, well-floured cutting board.  It will be sticky. 
6. Flour your hands well and knead dough for 5 minutes or so, then scrape off your hands and knead again, making it into a round ball.
7.  Rub a tsp of oil over exterior of the dough, and place in clean, oiled mixing bowl.
8.  Cover with dish towel.  Place in warm spot to rise for 60 minutes or until doubled in size.
9.  Using knife, divide dough into 12 pieces.
10. Take each piece, roll into ball, and flatten between your palms.  Lightly dust dough with flour and roll each piece into oval about 5"x8".  (At this point you can refrigerate dough balls or flats for a few hours or until ready to use)

11. When ready to cook, place large saute pan over medium-high heat and allow to get hot. (cast iron is very good to use)
12. When hot, cook one naan in it for 30-40 seconds on one side, or until it begins to bubble.
13.  Use spatula to flip over and cook other side for about 30 seconds making sure it doesn't burn.
14.  Flip naan one more time and press on it lightly with spatula for 10-15 seconds. 
15.  Remove cooked naan to warm platter and keep in low oven or wrap in foil.
16. Repeat and until all naan is cooked.  Cooked naan freezes well. 

NOTES:  The dough can be made ahead and refrigerated overnight.  Make sure you bring it back to close to room temp before you put it in the not skillet.  No fat is needed to cook the naan, but ghee or butter is nice to warm it in just before you serve it.  We also like to sprinkle the naan with little black poppy seeds.