Naan Bread

I'm not a big curry fan and don't usually go hotter than a Korma however I regard naan bread as THE essential accompaniment so I decided to go looking for a recipe on the web.

'Authentic' Naan bread is made with yoghurt however I found a recipe that used yeast (to make it rise) and lemon juice (to make it 'tangy') instead. I did number of experiments based on this using our breadmaker to mix, knead and prove the dough. I now use the following ingredients to make between 4 and 6 naans:

After the breadmaker has done it's thing they just need rolling out and grilling on both sides until puffed up and brown. The key thing is to roll them out thin because they will double or treble their thickness under the grill.

The original recipe used a 50/50 mix of white and wholemeal flour but I'm inclined to use 100% white flour and just use wholemeal flour to dust my surface when I roll the stuff out. I've also halved the amount of lemon juice and added garlic puree (which was not present in the original at all).