- 4 cups flour (2 whole wheat, 2 unbleached wheat)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups plain low-fat yogurt
- Mix together flour, baking powder and salt.
- Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
- Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
- Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
- Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs. (The flatter the better if you want it to really puff up and form a great pocket in the center.)
- Heat a large frying pan or griddle to medium heat.
- Heat your oven with the broiler.
- Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
- Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes.
- It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
- Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
- Remove naan from the oven and brush it lightly with melted butter if you like.
- Continue this way with all the dough, stacking the breads into a napkin-lined basket.
- Serve the breads hot, fresh from the oven, or let them cool and wrap them up.