Actually, I didn't like Indian food the first time I tried it because of it's too strong taste. But, hubby never gave up to take me to his favorite local Indian restaurant in town. Now, I love it so much. One of my favorite is the leavened flat bread called naan. I like to dip this bread to any Indian vegetable soup. That's another way to clean my plate without washing it This original recipe calls for all-purpose flour, but I substitute half with whole-wheat flour.
Basic Oven-Grilled Leavened Bread
Dissolve: 2 tsp active dry yeast
1 tsp sugar
to: 1/4 cup warm water
Mix in: 1/2 cup notfat plain yogurt whisked until smooth (I used milk because I didn't have yogurt)
2 Tbs vegetable oil
Place in a mixing bowl and mix using electric mixer: 1 cup all-purpose flour or bread flour
1 cup whole wheat flour
1/4 tsp salt
Pour the yeast and yogurt mixture, mix until the whiskers are clean.
Move the dough to a flour-dusted flat surface, knead the dough until smooth and elastic.
Let it rise in warm place for about 3-4 hours or until double in volume.
Preheat the oven to broil, and place an empty tray inside the oven.
Divide the dough equally into 12 balls, roll each ball to oval shape.
Transfer the oval dough to the empty tray that is already in the oven. Keep eye on the dough, because it will turn brown immediately (about 1 minute). With a spatula, carefully, turn each naan over and cook until the other side is golden (about another minute).
Transfer naan bread to a platter, baste lightly with: 1/4 cup melted butter (I didn't use it)