NAAN

Steps:

• In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
• Add 3 cups of the flour, a cup at a time.
• Stir, using a wooden spoon, in one direction for 1 minute.
• Sprinkle mixture with salt.
• Add remaining flour, a cup at a time, stirring after each addition.
• Stop adding flour after the dough is stiff (you might not want to use it all).
• Turn the dough out onto a lightly floured surface.
• Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
• Shape the dough into a ball and put in a well-oiled bowl.
• Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
• Place baking stone in center of oven.
• Preheat oven to 500 degrees F.
• Deflate dough and divide into 4 equal pieces.
• Flatten each piece into an 8 x 6-inch oval.
• Let rest for 10 minutes.
• Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
• You want it to be really thin.
• Holes are OK.
• Transfer bread to baking stone.
• Bake until bread is golden on top and brown and crusty on the bottom.
• (5 minutes or so).
• Repeat with remaining dough.
• Naan is best eaten the same day its made.