Recently at recipe night I demonstrated how to make Naan bread. It is one of my favorite breads to make. If you are lucky to have any left after a day or two, you can make Pita chips with them. Although they are called Pita chips, it works great to make them with Naan bread also.
½ cup warm milk
2 T. honey
2¼ tsp. package active dry yeast
½ cup sour cream, lightly beaten
1 large egg, lightly beaten
2 T. vegetable oil, plus more for brushing
3¼ cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
Stir warm milk and honey together. Sprinkle yeast on top and set aside, for about 5 minutes. Stir until dissolved. Mix in the sour cream, egg, and 2 T. oil.
In another bowl, combine flour, salt, and baking powder. Then add yeast mixture and stir together until a ball is formed. On lightly floured surface, knead the dough for 45 seconds. Form a ball.
Then, lightly oil the inside of a bowl. Brush ball with oil and place inside the bowl. Cover tightly with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
Punch down the dough and knead on a clean surface for 2 minutes. Divide the dough into six to eight balls. Put on a plate and cover with plastic wrap. Let dough rest for 10 minutes.
Roll each piece of dough into a circle about 10 inches long and 5 inches wide. Lightly brush tops with oil. Place on a plate and cover loosely with plastic wrap.
Preheat oven to 450°, place 2 or 3 breads on the preheated baking stone or overturned cookie sheet. Bake until puffed and golden, 6 to 8 minutes. Repeat with remaining dough. Serve warm.
12 pita bread pockets
½ cup olive oil
½ tsp. black pepper
1 tsp. garlic salt
Cut pita bread into 8 triangles. Place on a cookie sheet. In a small bowl, combine oil, pepper, salt, basil. Brush each triangle with oil mixture.
Bake at 400° degrees for about 7 minutes, or until lightly browned and crispy. Additional combinations of seasonings are basil and garlic or parmesan and pepper.