Naan Flatbread 2 Ways

Yogurt Naan Flatbread

Ingredients:
2 cups plain yogurt
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1.5 teaspoons garlic powder, or 2 teaspoons fresh minced garlic (optional)
2+ tablespoons butter, melted

Directions:
Combine ingredients. Knead until smooth and elastic (5 minutes). Place dough in oiled bowl, cover, and let rise 1+ hour.

Turn your oven broiler on high and place a pizza stone on a rack in the lower third of your oven.

Divide dough into 8 pieces and roll out each piece to ~ 1/8" thin. Bake naan for 3 to 5 minutes per side one piece at a time on your pizza stone. The naan is done when it's still soft but has golden to dark brown spots on each side. Brush with melted butter and cover with towel until all pieces are done, or until you're ready to serve them.

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Naan Flatbread (Note: this recipe is directly from Chef in Training)

Ingredients:
3-4 cups flour
1 teaspoon salt
1/2 teaspoon instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoon butter, melted

Directions:
Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer)

Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.

Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface and divide the dough into 8 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water.

Bake the naan for 2-4 minutes until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover the finished naan with a towel while cooking the rest of the naan.