Naan

I've bought naan at the grocery store before and made pizzas with it.  This recipe for Naan, or Indian flatbread, was in Cooks Illustrated this month and Michael saw it and said he loves it.  He has a co-worker/friend that is from India and has taken Michael to eat Indian before.  This is a cuisine I know nothing about, other than to assume if something has curry in it, it's Indian.  So, I decided I'd make this and an Indian recipe to go with it.  We LOVED the naan, but it was not the same leftover.  It made 4 pieces, so it would be best if you had that many people.

I followed the directions and made the dough and then refrigerated it overnight, and I really think this makes a difference.  At first the dough was sticky as can be, but after a day of rest, it was very easy to work with.

1/2 cup water
1/3 cup plain whole milk yogurt (important to not use low fat)
3 Tbsp plus 1 tsp vegetable oil
1 large egg yolk
2 cups all purpose flour
1 1/4 tsp sugar
1/2 tsp instant yeast
1 1/4 tsp salt

In a small bowl, combine water, yogurt, 3 Tbsp oil, and egg yolk.  Process flour, sugar, and yeast in food processor until combined.  With processor running, slowly add water mixture; process until dough is just combined and no dry flour remains, about 10 seconds.  Let dough stand 10 minutes.
Add salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30-60 seconds.  Transfer sought o lightly floured surface and knead until smooth, about 1 minute.  Shape into tight bowl and place in large, lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate for 16-24 hours.
Adjust oven rack to middle position and heat oven to 200 degrees.  Place heatproof plate on rack.  Transfer dough to lightly floured surface and divide into four equal parts.  Shape each piece into smooth, tight ball.  Place dough balls on lightly oiled baking sheet, at least 2 inches apart.  Cover loosely with plastic wrap coated with vegetable oil spray.  Let stand 20 minutes.
Transfer 1 ball to lightly floured surface and sprinkle with flour.  Using hands and rolling pin, press and roll pieces of dough into 9 inch round of even thickness, sprinkling dough with flour as needed to prevent sticking.  Using fork, poke entire surface of round 20-25 times.  Heat remaining 1 tsp oil in 12 inch cast iron skillet over medium heat until shimmering.  Wipe oil out of skillet completely with paper towels.  Mist top of dough lightly with water.  Place dough in pan, moistened side down.  Mist top surface of dough with water and cover.  Cook until bottom is browned in spots across the surface, 2-4 minutes.  Flip naan, cover, and continue to cook on second side until lightly browned, 2-3 minutes.  Flip naan, brush top with 1 tsp melted butter (I totally forgot to do this) and transfer to plate in oven.  Repeat rolling and cooking with remaining 3 dough balls.  Once naan is finished, serve immediately.