Naan breads are the crispy triangular breads so popular in Indian restaurants. This basic recipe is made with refined all-purpose flour and is baked under the broiler.

2 teaspoons active dry yeast
1 teaspoon sugar
¼ cup warm water (about 110 degrees)
½ cup nonfat plain yogurt, whisked until smooth
2 tablespoons vegetable oil
2 cups all-purpose flour, or bread flour
¼ teaspoon salt, or to taste
1 cup all-purpose flour in a medium bowl or a pie dish,
for coating and dusting
¼ cup melted butter or ghee, for basting

For the dough, dissolve the yeast and sugar in warm water and set aside until frothy, about 5 minutes. Mix in the yogurt and oil.

Place the flour and salt in the food processor and process until mixed. With the motor running, pour the yeast mixture into the work bowl in a thin stream and process until the flour gathers into a ball and the sides of the processor are clean. (If the dough seems too sticky, add some more flour through the feeder tube, or add some more yogurt if the dough is dry and hard). Transfer to a large bowl, cover with plastic wrap and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours.

To roll and grill the naan breads, with clean lightly oiled hands, divide the dough equally into 10 to 12 balls and cover with plastic wrap to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat with the dry flour. Then transfer to a cutting board or any clean flat surface and, with a rolling pin, roll into a 7-to-8-inch triangle.

Place 3 to 4 triangles on a large baking tray. With a basting brush or your fingers, lightly baste the top of each naan with water.

Preheat the oven to broil and place the tray 4 to 5 inches below the heating element and broil until small brown spots appear on the top surface, about 1 minute. With a spatula, carefully, turn each naan over and cook until the other side is golden, about 30 seconds. Transfer naan breads to a platter, baste lightly with butter, if you wish, and serve hot.