Ingredients

• 1/3  cup warm milk (100 degree F to 110 degree F)
• 2  teaspoons sugar
• 1  package active dry yeast
• 1/2  cup plain yogurt
• 3  tablespoons purchased ghee* or clarified butter**
• 1  teaspoon salt
• 1  teaspoon baking powder
• 2  cups all-purpose flour

Directions

1. In a medium bowl combine the milk, sugar, and yeast. Let stand for 5 minutes or until foamy. Add yogurt, ghee, salt, and baking powder. Add flour and stir until mixture forms a ball.

2. Turn dough out onto a lightly floured surface. Knead for 4 to 5 minutes or until dough is smooth. Place dough in a greased bowl, turning to coat. Cover and let rise for 1 hour or until dough is doubled in size.

3. Determine how many 6-inch rounds will fit on your baking stone at one time. Place baking stone on the lowest rack in the oven. Preheat oven to 475 degree F. Divide dough into 8 pieces; shape into balls. Cover balls with plastic wrap and let stand for 20 minutes.

4. On a lightly floured surface, roll enough balls of dough to fit onto baking stone into 6-inch circles. Place dough circles on hot baking stone. Bake for 2 to 3 minutes or until brown. Turn circles over. Bake for 1 to 2 minutes more or until brown and slightly puffed. Remove naan from oven and wrap in foil to keep warm. Repeat with remaining dough. Serve hot. Makes 8 naan rounds.

*Note: *Ghee is an Indian version of clarified butter which is available in specialty markets.

**Clarified Butter: Melt 1/4 cup butter over very low heat without stirring; cool slightly. Pour off clear top layer; discard milky bottom layer.