Naan (Indian Bread)

2 cups King Arthur 100% White Wheat or Traditional Whole Wheat Flour

1 1/2 cups King Arthur Unbleached All-Purpose Flour

2 teaspoons instant yeast

1 1/4 teaspoons salt

1 teaspoon baking powder

1 tablespoon sesame seeds (optional)

2 tablespoons (1 ounce) butter or ghee, melted

1/2 cup (4 ounces) milk

3/4 cup (6 ounces) plain whole-milk yogurt

1 large egg

Whisk all of the dry ingredients together in a large bowl. In a small bowl, lightly whisk together the butter or ghee, milk, yogurt, and egg. Add the wet ingredients to the dry, stirring to form a shaggy mass of dough. Turn the dough out onto a lightly floured work surface and knead it until it's smooth and shiny. Put the dough into a greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's doubled in bulk. At this point, the dough may be refrigerated, covered, for up to 24 hours, for extra flavor and ease of rolling. Divide the dough into six pieces, and hand-stretch or roll each piece into a thin oval shape. Pull on the front edge of the oval to elongate and create the tear shape. Let the pieces rest, uncovered, while you heat a griddle on high heat. Transfer the naan to the griddle. Grill for approximately 2 to 3 minutes on one side, until the bread puffs and begins to look set around the edges. Flip over and finish cooking.