3 cups all-purpose flour (426 gm)
1 tsp baking powder (5ml)
1 tsp salt (5ml)
1/2 envelope dried yeast
1 egg
1/4 cup plain yogurt (60ml)
2/3 cup lukewarm milk (170ml)
2 tbsp olive oil or ghee (30ml)
Combine dry ingredients in bowl and form a well.
Add the egg, milk, yogurt and oil and combine until a soft dough forms.
Turn out onto floured board and knead well. Cover and allow to rest for one hour.
Cut into six pieces and roll each out into a leaf shape 5" (13 cm) wide by 10" (26 cm) long.
Allow to rest 15 minutes. (Avoid sticking by dusting lightly with flour)
For those of us not lucky enough to have a Tandoor oven, the naan can be broiled 3" away from the broiler on a greased pan, or cooked on the barbecue, turning once.
Brush or spray lightly with water before cooking.
Naan is incredibly good as a pizza crust - simply stretch to shape and add toppings before baking in the usual manner.