Categories: Breads, Indian 
      Yield: 9 loaves 
  
  3 1/4 c  Unbleached white flour 
      1 ts Baking powder 
    1/4 ts Salt 
  1 3/4 c  Plain yogurt 
           Unsalted butter (optional) 
           -- softened 
  
  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 
  1-1/2 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 1/8 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 1-1/2 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 F for 15 minutes. 
   
  * Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * 
  Published in: The Herb Companion - February/March 1993 * Typed for you by 
  Karen Mintzias