Makes 5 flatbreads
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, oil, yogurt, egg, all-purpose flour, whole wheat flour, sugar, yeast, and baking powder.
2. Add the salt and mix on low speed until the dough is smooth and elastic, about 5 minutes.
3. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 30 minutes.
4. Dust a clean surface with flour and cut the dough into 5 equal pieces.
5. Roll the dough into balls and set them on the counter to rest, covered with plastic wrap or a clean kitchen towel, for 10 minutes.
6. Using a rolling pin, roll the dough into flat disks, 8 to 10 inches in diameter.
7. Heat about 1 teaspoon of oil in a 10-inch sauté pan over medium heat. Add one of the pieces of dough.
8. Cook the dough over medium heat until the bottom of the bread is golden brown, 2 to 3 minutes. With a pair of tongs or a metal spatula, flip the bread over and cook the other side until golden brown, 2 to 3 minutes more. Remove from the pan and set aside.
9. Repeat with the remaining pieces of dough, adding more oil as needed.
Naan is a flatbread common in Indian cuisine (as well as in other regions). The bread is often torn and used to scoop up savory dishes. But you can serve naan with other foods, too, such as Hummus (recipe). You could also use it as a base for a pizza or as a sandwich wrap.