Yogurt Naan

From Deborah Madison's Vegetarian Cooking for Everyone

1/4 cup warm water
2 1/4 tsp (1 envelope) active dry yeast
3/4 hot water
3/4 cup plain yogurt (pref. whole milk)
1/4 cup ghee 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

SPRINKLE yeast over 1/4 cup warm water in a small bowl and set aside until foamy, 10 mins. 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 of the white flour to form a heavy dough, then turn it out and knead, adding more flour if needed, until smooth but slightly tacky. Put dough in a an 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 sheet pan inside the oven (you want the pan to be piping hot for when you place the dough on it). Turn out dough onto a lightly floured surface and divide into 8 or 10 pieces. Roll them into balls, cover w/ a towel and let rest for 10 mins.

PAT dough into a circle using your fingertips to dimple 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, 10 - 12 mins.

WHEN the breads are done, brush with softened butter and sprinkle with salt. Serve warm.