Naan Style Flat Bread

Mix the yeast into the milk and set aside.

Mix together the flours, bran, salt and sugar.

Stir the yogurt into the milk/yeast mixture and add it, along with the melted butter to the dry mix . Stir until the dough starts to loosely come together.

Knead dough for 7-10 minutes either by hand or with a dough hook or a bread machine.

Let dough sit at least 2 hours in a warm(ish) place. It can sit longer with no ill effects. It can be refrigerated for up to 2 days and brought to room temperature with no ill effects.

Divide the dough into 6 parts. Roll each into a ball and the roll each ball out flat until it is about a quarter inch thick.

This dough can be cooked on a medium hot grill for 2-3 minutes a side. It can also be cooked in a flat iron skillet on the stove on medium heat for 2-3 minutes a side. Serve warm.

The bread will keep for 2-3 days wrapped in foil. The flattened dough rounds can be wrapped in plastic and frozen for up to 2 months. Just thaw and cook as needed.