Naan issues

This evening, on a Bhangra-fueled whim, I tried making a bunch of Indian food. I made Zeera Murg (Cumin Chicken), Saag Paneer (Spinich with Cheese), a Basmati Rice / Red Lentil Pilaf, and Naan.

It wasn't bad, but I didn't think the meal came out great. What should you expect when you turn to that classic of Indian cooking, The Joy of Cooking?

Nevertheless, here is the naan recipe I used. If anyone actually knows something about Indian food or culture and has recipes to share, I'd love to hear it.

Naan

4 naan

2 cups bread flour
1/2 teaspoon salt
1 1/4 teaspoons active dry yeast
2 tablespoons melted butter
3/4 cup yogurt or buttermilk
1 teaspoon to 1 tablespoon water, if needed

Mix the dry ingredients then make a well and add the wet ingredients. Mix it all together so that it forms a ball and then knead it for approximately 10 minutes. Place the dough back into a greased bowl, cover with plastic, and let rise for approximately 90 minutes.

An hour into the first rise, begin preheating the oven to 475. If you have a baking stone, use it. Otherwise, place a cookie sheet or two in the oven upside down before turning the oven on.

Split the dough into 4 even pieces. Shape each into a ball, cover with a towel, and let rest for 10 minutes.

Roll the dough out into 8 to 10 inch long ovals. The dough should be no more than 1/4 inch thick.

If you'd like you can brush the top of the dough with a little melted butter. Chopped green onions, sesame seeds, poppy seeds, or garlic can also be sprinkled on top before placing it into the oven.

Place the naan directly onto the hot surface and bake for 6 or 7 minutes until they begin to turn golden. Remove from the oven and eat!