Garlic Naan Bread

Thin Indian flatbread is great with curries or grilled veggies.

1 envelope dry yeast (rapid rise OK)
1 tblsp. sugar
1 cup warm water (120 degrees)
1 cup plain lowfat yogurt
1 1/2 tsps. salt
6 cups bread flour

Sprinkle yeast and sugar over warm water in bowl of heavy-duty mixer with dough hook, stir to dissolve. Let stand until foamy, about 5 minutes. Mix in yogurt and salt. Mix in enough flour 1 cup at a time to form a firm dough. Knead in mixer until sough is smooth and elastic, about 10 minutes. (Dough can also be made by hand). Lightly grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled, about 1 hour.

Heat 2 tblsp. oil and saute 16 garlic cloves (peeled). You can either cook them whole, or chop or press garlic into pan. Pressed garlic is a little easier to spread onto the bread. Saute about 5 minutes, remove from heat.

Naan can be baked either on a tile or pizza stone, or on the grill. For the oven, position the stone on the bottom third of the oven and heat to 500 degrees for at least 30 minutes.

Punch dough down. Knead on lightly floured surface until smooth. Divide into either 14 small individual pieces or 8 larger pieces. Shape each into a smooth ball. Flatten each ball and stretch with fingers into a 6 inch round (for small size). You can use a rolling pin to flatten. Brush with oil and garlic on one side. If garlic is whole, press into dough, then brush with oil. Place 2 to 3 rounds on hot tile and bake until lightly browned, about 4 to 5 minutes. If grilling, spray grill with Pam and put oil side down first, then turn about halfway through. Watch carefully so it doesn't burn. (Can be prepared 1 day ahead. Store between layers of waxed paper in airtight container or freeze.) Source: Bon Apetit Magazine