1 1/2 cups bread flour
1/8 tsp. garlic powder (fresh garlic will burn on the stone)
1/4 tsp. salt
1/4 tsp rapid-rise yeast
about 1/2 cup warm water
The dry ingredients go into the food processor with the dough blade in place. Turn the processor on and drizzle the water in until the dough clumps into a ball and rolls around the bowl. Stop the processor, grab the dough, cut it in half, and roll each half into a ball. Cover and allow to rise for 45 minutes.
Place pizza stone on the middle rack of the oven. Turn the broiler on medium high and preheat for 20 minutes. This sounds strange, but it mimics the effect of a tandoori oven. Roll each dough ball out into an oblong shape that is about 12 inches on the longest side. Pull out the rack containing the stone, place dough directly onto the pizza stone, push the rack back in, and shut the oven door. Allow each bread to cook for about 3 minutes or until the top is blistered and brown. Remove naan from the oven.
2 tbsp butter
1 tbsp coriander
1/2 tbsp cumin
1/2 tbsp hot curry powder
1 jalapeno (minced)
3 cloves garlic (minced)
1/2 white onion (thinly sliced)
capful of white vinegar
Toppings: yogurt cheese and cilantro
Add the butter and spices to a pot over medium-high heat. Cook spices in butter for 1 minute or until fragrant. Add the onion and cook a few minutes until translucent. Add remaining ingredients. Smash the tomatoes with a potato masher or a large wooden spoon. Reduce heat and simmer 20 minutes. Uncover and simmer until thickened.
Now set your oven to bake at 450 degrees. Dress each cooked piece of naan with half of the tomato sauce and a few ounces of shredded yogurt cheese. Place on the pizza stone until the cheese is melted and bubbly. Garnish each with cilantro. Spring this unexpected pizza on your next dinner guests.