Naan (Indian Flat Bread)

Directions

Combine 1 cup flour, yeast, and salt in a mixing bowl.

Stir in water, buttermilk, egg, oil and honey.

Beat until smooth with an electric mixer.

Stir in enough remaining flour to form a soft, sticky dough.

Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.

Knead until smooth and elastic, but still soft (3 to 5 minutes).

Place in an oiled bowl; turning once to coat top of dough.

Cover; let rise until double in bulk (about 45 minutes).

Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a ¼ inch thick round.

If desired, brush with melted butter and sprinkle with garnishes.

Set on baking sheets, or if you have a baking stone, pre-heat and use it to bake each naan.

Bake at 450℉ (230℃). for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.