Naan Style Flat Bread

• 2 teaspoons Yeast
• 1 cup Milk, Warmed
• 2-3/4 cups White Flour
• 1/2 cups Whole Wheat Flour
• 1/4 cups Oat Or Wheat Bran
• 1-1/2 teaspoon Salt
• 1 teaspoon Sugar
• 3 Tablespoons Plain Yogurt
• 2 Tablespoons Melted Butter

1. Mix the yeast into the milk and set aside.
2. Mix together the flours, bran, salt and sugar.
3. Stir the yogurt into the milk/yeast mixture and add it, along with the melted butter to the dry mix . Stir until the dough starts to loosely come together.
4. Knead dough for 7-10 minutes either by hand or with a dough hook or a bread machine.
5. Let dough sit at least 2 hours in a warm(ish) place. It can sit longer with no ill effects. It can be refrigerated for up to 2 days and brought to room temperature with no ill effects.
6. Divide the dough into 6 parts. Roll each into a ball and the roll each ball out flat until it is about a quarter inch thick.
7. This dough can be cooked on a medium hot grill for 2-3 minutes a side. It can also be cooked in a flat iron skillet on the stove on medium heat for 2-3 minutes a side. Serve warm.
8. The bread will keep for 2-3 days wrapped in foil. The flattened dough rounds can be wrapped in plastic and frozen for up to 2 months. Just thaw and cook as needed.

yeast, milk, white flour, whole wheat flour, ubc, salt, sugar, yogurt, butter

Taken from tastykitchen.com/recipes/breads/naan-style-flat-bread/ (may not work)