Whole Wheat Naan

If mixing by hand, combine the flour, salt, yeast, yogurt, and butter in a bowl.  Stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all of the ingredients are evenly distributed into the dough.  The dough should be soft and slightly sticky; if not, add some extra flour or more milk as needed.  If using a stand mixer, put all ingredients into the bowl.  Mix with the paddle attachment (preferable) or dough hook on slow speed for 1 minute to bring the ingredients together into a ball.  Switch to the dough hook if need be and mix on medium-low speed, occasionally scraping down the bowl, for 3-4 minutes, until the dough is smooth and slightly sticky.

Dust a work surface with flour, then roll the dough in the flour to coat.  Knead the dough by hand for 3-4 minutes, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky.  Form the dough into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.

Resume kneading the dough for 2 minutes, adding flour if needed to make a smooth, soft, tacky dough.  Place the dough in the prepared bowl, cover tightly with plastic wrap, and place in the refrigerator overnight.

Transfer the dough to a lightly floured surface, divide it into 5 pieces**, and for each into a tight ball.  Place the balls on a sheet pan lined with parchment paper or a silicon mat, cover loosely with plastic wrap, and let rise at room temperature for approximately 45-60 minutes, until the pieces have grown to 1-1/2 times their original side.  

Preheat the oven to its highest setting and prepare it for hearth baking (with a baking stone if you have one).  You will not need a steam pan.  On a lightly floured surface, roll out each piece of dough into a flat disk 4-5 inches in diameter.  Dust the disks with flour and return them to the sheet pan, stacking them if necessary.  Cover with a cloth towel or plastic wrap and let rest for 5 minutes.

Return to the first disk and hand stretch the dough, as you would for pizza into a circle about 1/4 inches thick and 8 inches in diameter.  Try to keep the dough as even in thickness as possible and do not stretch thinner than 1/4 inch.  Again, dust the disks with flour and either return them to the pan or move them to a flat surface where they can rest, covered and undisturbed, for 5 minutes

Lightly flour a baking peel or underside of a sheet pan.  Hand stretch the first piece of dough to 10-12 inches in diameter and about 1/8 inch thick.  Transfer to the peel and dock the entire surface with a fork or a roller docker.  Slide the dough from the peel onto the baking stone, as if loading a pizza, and close the door.  The naan should take about 3 minutes to bake, but check on it after 1 minute.  When the dough begins to show signs of caramelization, with spots of rich brown, the naan is done.

Remove it from the oven, brush it with olive oil, garlic butter or flavored butter of your choice, fold and serve immediately.

**For the mini personal pizzas that I like to make separate into 12 pieces and adjust sizes during the various stretches appropriately, sticking with the thickness required at each step.  This makes in the end about (12) 6" naans.