Naan

• 1 1/2 cups flour, unbleached all-purpose
• 1/2 cup whole wheat flour
• 4 each eggs
• 1 cup cream heavy
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 x ghee (clarified butter)

1. Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and knead 10 to 15 minutes.
2. Add 2 ounces of oil or melted butter and knead again for 5 to 8 minutes.
3. Form into a ball, cover with a damp cloth and let rise in a warm place until double in size.
4. When the dough is ready, a finger pressed in the dough will make an impression.
5. This will take from 1 to 2 hours, depending on temperature and humidity.
6. Divide the dough into 8 to 10 balls.
7. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with fat.
8. Cover again with a damp cloth and let rest for 15 minutes.
9. Meanwhile, preheat the oven to 450F (230C).
10. Wet your palms with oil or butter and pat each ball into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge.
11. Pull one side to make the circle into a teardrop shape.
12. Each nan should be about the size of your hand.
13. Place the naan on a cookie sheet and brush the tops with oil or butter.
14. Bake 10 to 12 minutes until the nan become puffy.
15. To make them a perfect golden color, place the baked nan under a broiler for a minute or two.
16. Serve at once.

flour, whole wheat flour, eggs, cream heavy, salt, baking powder, baking soda, ghee

Taken from recipeland.com/recipe/v/naan-37633 (may not work)