Naan #1

1. * If desired, you can use cornmeal or sesame or poppy seeds on the bread.
2. Combine 1 cup flour, yeast, and salt in a mixing bowl.
3. Stiri in water, buttermilk, egg, oil and honey.
4. Beat until smooth with an electric mixer.
5. Stir in enough remaining flour to form a soft, sticky dough.
6. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead.
7. Kneadi until smooth and elastic, but still soft (3 to 5 minutes).
8. Place in an oiled bowl; turning once to coat top of dough.
9. Cover; let rise until double in bulk (about 45 minutes).
10. Punch dough down.
11. Shape into 16 equal balls.
12. Let rest 5 minutes.
13. Roll out each ball to a 1/4-inch thick round.
14. If desired, brush with melted butter and sprinkle with garnishes.
15. Set on baking sheets.
16. Bakei at 450 degrees F. for 5 to 8 minutes.
17. NOTE: There is no second rising in this recipe so that you get flat loaves.
18. Time-Life Foods of the World Indian Cooking.