Naan (Indian flatbread)

1 cup warm water

1 tbsp honey

1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)

1/4 cup plain yogurt (or substitute 1/4 cup milk with 1 tsp lemon juice)

2 tsp salt

1/2 tsp baking powder

1 egg

3 1/2 cups bread flour

1/4 cup butter

3 cloves garlic, minced

chopped fresh cilantro for garnish (optional)

Using your Kitchen Aid bowl, combine warm water and honey.  Stir with a spoon until honey has dissolved.

Sprinkle the yeast on top of the water and honey mixture.  Lightly stir to incorporate yeast.  Let rest for 10-15 minutes.  The yeast should bubble.

Using the dough hook attachment with your Kitchen Aid, gradually add egg, yogurt, salt, baking powder and flour into the bowl.  Once mixed let the Kitchen Aid knead the dough for 5 to 10 minutes.  The dough should form a smooth ball.

Remove from bowl and place the dough in a greased bowl.  Let rise in a warm area for 1 hour or until the dough has doubled in size.  (I like to place the dough in the oven with a bowl of hot water)

When the dough is ready, in a small pot heat the butter over medium heat, until melted.  Add garlic and cook for 1-2 minutes until fragrant.  Remove from heat and set aside.

Place the dough on a floured work surface and separate into 8 pieces.  (I like to weigh the dough and divide in 8 equal parts)  Roll each piece out in a circle, making no larger than 1/4" thick.

Dip a pastry brush into garlic butter and spread on one side of each rolled out piece of naan. Place naan into a large cast-iron skillet or heavy saute pan over medium-high heat, butter side down.

Cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Before flipping the dough, spread butter to the uncooked side.  Cook on the second side for 30-60 seconds, or until the bottom is golden.

Transfer the naan to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.

Enjoy!