NAAN

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4 oval breads
This delicious soft Indian flatbread is traditionally baked in red-hot tandoor ovens, but at home use a baking stone.
Combine in a large bowl or the bowl of a heavy-duty mixer:
   2 cups bread flour
   1/2 teaspoon salt
   1 1/8 teaspoons active dry yeast
Add:
   3/4 cup yogurt or buttermilk, at room temperature
   2 tablespoons butter, melted, or vegetable oil
   1 teaspoon to 1 tablespoon water, as needed
Mix by hand or on low speed until a soft ball of dough is formed. Knead for about 10 minutes by hand or with the dough hook on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it once to coat with oil. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours. Set a rack in the lowest level of the oven and place a pizza or baking stone on the rack. Preheat the oven to 475°F for 45 minutes. (If you do not have a pizza or baking stone, preheat the oven, place an inverted baking sheet, preferably heavy-gauge, on the rack, and heat the baking sheet for 5 minutes.)
Meanwhile, punch down the dough and divide equally into 4 pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a floured surface to an oval
   8 to 10 inches long and 1/4 inch thick. Brush the tops with:
   1 to 2 tablespoons butter, melted
If desired, sprinkle on top:
   (2 tablespoons minced scallions or 2 teaspoons sesame or poppy seeds)
Place as many dough ovals as will fit without touching each other directly on the baking stone or sheet and bake until each oval is puffy and just beginning to turn golden, 6 to 7 minutes. Remove from the oven. If desired, drizzle over the baked bread:
   (Melted butter)
Fold the naan in half, place in a cloth-lined basket, and keep covered. Bake the remaining dough. Serve warm.