NAAN BREAD

A traditional Indian flatbread usually made in a tandoori oven.  Eat as is with a little olive oil and garlic salt or use to make flat bread sandwiches or pizzas!

1 3/4 cups flour
1 teaspoon powdered sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup plain yogurt
2 tablespoons milk
2 tablespoons olive oil
toppings (fresh herb like: cilantro, rosemary or basil, sliced or minced garlic, and/or your choice of seasonings)

Mix all ingredient but toppings together in a mixer or by hand until dough forms a smooth soft ball.  Place dough ball in a bowl and cover with Saran Wrap, allow to rise for 2-3 hours or until doubled in volume.

Separate dough into 6 equal parts and roll out very thin.  Place your choice of toppings generously over top and roll one more time to press the toppings down so they do not fall off.  Turn the bread over and sprinkle water over the bottom. Cook on a medium/high heat in a pan (allow the pan to heat up first).  When you start to see bubbles rising on the breads surface use a kitchen torch to brown the top of the bread.  Once bottom of bread is browned and the top is not doughy, it is done.

If you do not have a kitchen torch or long lighter you can hold the top of the bread over a gas flame on your stove...carefully.