This is also from Indian Cooking. I stuffed it with the keema below and used Raita and Green Mango Chutney for dipping.150 mL warm milk
2 tsp sugar
2 tsp dried active yeast
1 lb flour
1/2 tsp salt
1 tsp baking powder
2 tbsp oil
150 mL yogurt
1 large egg lightly beaten
Mix the milk, 1 tsp of sugar, and yeast in a bowl. Let it sit until it starts to get fizzy.
Put the flour, salt, and baking powder in a bowl. Add 1 tsp sugar, the yeast mixture, the oil, yogurt and egg. Mix, knead, and form int a ball. Let it raise for an hour. Punch it down, roll into a tube, and cut into 6 balls.
Roll out each ball into a thin flat loaf (think pizza dough) and cook it in the oven. Jaffrey suggests your heaviest baking pan on the highest temperature. I used a pizza stone the first time I made this. This time, I used the flat side of a cast iron grill pan underneath a broiler. (If you have room, you could use the bottom of a large cast iron skillet.) Put the bread on the preheated surface, and cook until it turns golden brown. (It should take a few minutes, but keep an eye on it.)
To make the stuffed naan make an hole in the ball of dough and add a couple of tablespoons of the filling. Close up the hole, forming into a ball again, and roll out the bread as flat as you can get it without losing the filling.
