Naan, one of the daily breads of India, is dense and chewy, almost like focaccia but thinner. If you don't have a pizza peel, use the back of a baking sheet to transfer the dough to a hot pizza stone. You can also bake naan on a heavy baking sheet lined with parchment paper.

What you will need

1 teaspoon dry yeast

3/4 cup warm water (100° to 110°)

1/2 cup plain low-fat yogurt

2 1/4 cups bread flour, divided

1 cup whole wheat flour

1 1/4 teaspoons sea salt

1 tablespoon olive oil

Cooking spray

4 tablespoons cornmeal, divided


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