Naan (Leavened Flat Breads)

Directions

Sift the flour, baking powder, and salt into a bowl.

Slowly add as much yogurt as you need to gather the flour together and make a soft, resilient dough.

Knead for about 10 minutes and form a ball.

Put the ball in a bowl and cover the bowl with a damp dishcloth.

Set aside in a warm place for 1½ to 2 hours.

Knead the dough again and divide into nine equal parts.

Keep them covered.

Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.

Take one of the parts of dough and make a ball out of it.

Flatten it and then roll out on a lightly floured surface until you have a round that is about ⅛ inch thick.

When the skillet is very hot, pick up the naan and slap it onto the heated surface.

Let it cook slowly for about 4 to 5 minutes.

Now put the skillet under the broiler for 1 to 1½ minutes or until the puffing-up process is complete and there are a few reddish spots on the naan.

Remove the naan with a spatula and brush with butter if you like.

Make all the naans this way, keeping them stacked and covered with a clean dishcloth.

Serve hot.

If you wish to have the naans later, wrap them in a plastic bag when they have cooled.

Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400℉ (200℃) for 15 minutes.