Naan

This flat-bread is one of the tastiest parts of Indian cuisine - at least in our opinion.  We got our recipe from Joy of Cooking (p. 608).  Overall the recipe isn't too difficult, if but a bit time consuming (though not nearly as much as the challah).  Note time!

Notes:

• Rising - the constant struggle with our winter baking.  Our apartment just doesn't seem to be warm enough to get dough to rise without warming the liquid first (the recipe called for the yogurt to be room temperature).  However, this did not seem to affect the result much.
• Baking is pretty easy, and quick.  The recipe called for us to preheat our pizza/baking stone for 45 minutes at 475 degrees F (!!!).  We did not do that - we just let the stone preheat with the oven to 475 and then put the rolled out dough on the stone.  The recipe called for 5-6 minutes of baking, and we cut that down to about 4 minutes for the second batch, as the first was quite brown.  Next time we'd consider lowering the temperature to get a less brown and softer bread.

Result:  delicious warm and relatively soft flat-bread.  Would make again!  (I love putting that comment - and it seems to be the theme lately.)

Pictures!

A couple of pieces on the pizza stone.

Completely out of the oven.

You can see a piece taken out - and thus the inside.  It was pretty good, just probably not bake it so much next time.