Naan

2/3 cup warm milk (or water)
1 teaspoon yeast (Dry)
1 teaspoon sugar
2 cups all-purpose flour
2-3 teaspoons cumin seeds
1 teaspoon salt
2 tablespoons clarified butter/ghee (or shortening)
2 tablespoons plain yogurt (or sour cream)

1. Whisk warm milk with the yeast and sugar until the yeast is dissolved.
2. Cover and let stand in a warm place for 10 minutes.
3. Stir flour, salt and cumin seeds into a large bowl. Add the yeast mixture, the ghee and the yogurt.
4. Mix into a soft dough then knead on a lightly floured surface for about 5 minutes or until dough is smooth and elastic.
5. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
6. Punch down dough then knead for 5 minutes.
7. Divide dough into 6 pieces.
8. Roll each piece out into 8 inch round naans.
9. Cook Naan on a very hot grill for about 4 minutes on each side or until puffed and just browned.

The original recipe can be found here.