Naan

1. Whisk the yogurt, oil, sugar, and yeast together. Stir the flours and salt together in a large bowl. Add the yogurt mixture and combine. Add the water 1/2 cup at a time, stirring until the mixture comes together in a cohesive but sticky dough; you may need to add another tablespoon or 2  water.
2. Turn the dough out onto a floured work surface and knead by hand for a minute or so to form a smooth dough. Shape into a round ball, put in a lightly oiled bowl, and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours. Or you can let the dough rise in the refrigerator for up to 8 hours.
3. Punch the dough down. Using as much flour as necessary to keep the dough from sticking to the work surface or your hands, roll it into a snake about 2 inches in diameter, then tear into 12 equal- sized balls. Space the balls out on the work surface. Cover with plastic wrap or a clean, damp dish towel and let rest for 10 minutes. Roll each dough ball into an oval roughly 6 to 8 inches long and 3 to 4 inches wide.
4. Start the coals or heat a gas grill for hot direct cooking. Make sure the grates are clean. Have the melted butter handy.
5. Working in batches, put the naan on the grill directly over the fire. Quickly close the lid.  Don’t walk away: If the grill temperature is 600°F or above, it will only take 20 to 30 seconds for the first side to brown. It should smell toasty, not burning. Open the lid; the visible side should be bubbled. Quickly turn with tongs, then close the lid. The other side will take about the same time or a little less to cook. When you grab it with tongs, the bread should feel firm and springy, and both sides should be browned in spots, with a little charring. Transfer to a platter and immediately brush with the butter. Repeat with the remaining naan and butter and serve as soon as possible.

—Recipe from How to Grill Everything