Here are two good ones.
Cardamom Nan Bread
1 Envelope active dry yeast
1 1/4 c Lukewarm water (110F)
1 tb Honey
1 tb Olive oil + extra
3 1/2 c Bread flour
1 tb Salt
1 tb Ground cardamom
1.In a large bowl, dissolve yeast in the water and stir in the honey. Let stand until foamy, about 10 minutes.
2.Add the 1 tb oil, the flour, salt and cardamom and stir until the dough forms a mass.
3.Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
4.Divide the dough into 8 pieces and shape each piece into a ball. Set the balls on an oiled baking sheet and brush with oil. Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1-2 hours.
5.On a lightly floured surface, roll out each ball of dough to an 8-inch disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes.
6.Light a grill, heat a grill pan or cast-iron skillet. Brush each nan lightly with olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn and cook until golden all over, about 1 minute.
2 c Flour
1 tb Cold butter
4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/2 tb Sugar
1/2 c Natural unsweetened yogurt
3/4 c Milk
1.Sift flour, baking powder, soda and salt into a bowl. Grate the cold butter into the flour.
2.Add yogurt and milk and mix using a fork until just combined.
3.On a lightly floured surface press the mixture into circle approximately 1/4 in thick. Cut into eight wedges.
4.Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough on griddle. Turn after five minutes. Continue to cook, turning as necessary, until center is set. Cover the pan to make a softer bread.
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