Yogurt Flatbread (Naan)
Adapted from Vegetarian Cooking for Everyone
Makes 8 to 10 small breads

1/4 cup warm water
2 1/4 tsp. (1 envelope) active dry yeast
3/4 cup hot water
3/4 cup yogurt, preferably whole milk (DT: I used low fat)
1/4 cup or clarified butter
1 1/2 tsp. salt
1 cup whole-wheat flour
1/4 cup wheat bran
3 cups all-purpose or bread flour
1/2 stick butter, melted
Sea salt

Sprinkle the yeast over 1/4 cup warm water in a small bowl and set aside until foamy, about 10 minutes.  Meanwhile, combine 3/4 cup hot water, the yogurt, ghee, and salt in a bowl , then stir in the yeast, whole-wheat flour, and bran.  Work in enough white flour to form a heavy smooth dough, then turn it out and knead, adding more flour if needed, until smooth but slightly tacky.  Put the dough in a n oiled bowl, turn it to coat the top, then cover and put in a warm place until doubled in bulk, about 1 hour.

Preheat the oven to 450°F with a pizza stone or a sheet pan on the bottom rack of the oven.  Turn out the dough onto a lightly floured counter and divide into 8 or 10 pieces.  Roll them into balls, cover wtih a towel, and let rest for 10 minutes.

Here are two options for shaping the dough:

1.  Pat the dough into a circle using your fingertips to dimple it all over.  Then gently pull it in opposite directions to make a dimpled oblong.  The texture will be uneven, providing crisp and bready parts.  Place right on the baking stone or hot sheet pan and bake until browned on top, 12 to 15 minutes.

2.  Pat or roll the dough into a circle about 1/4 inch thick.  Make five short knife cuts, radiating from the center like a sand dollar, then transfer to the baking stone and bake until browned.

(DT: I shaped my breads using option #2.  I was able to bake two at a time on my stone.  As each pair came out of the oven, I brushed the tops with melted butter and sprinkled them liberally with sea salt.)