Quick healthy meals or snacks

AAARRRRRRGGHHHHHH!  I made a critical error, posting recipe before I tried to follow my own written directions.  Made naan tonight, and am re-posting recipe below with some additional tips but most importantly changing point at which milled flaxseed is added in.

Ingredients (in order of use):
1 tsp active dry yeast
1/3 cup warm (100F) milk

2 cups all-purpose or cake flour (maida)--makes fluffy naan
OR 2 1/2 cups whole wheat flour (atta)--makes denser naan

1 tsp sugar
pinch of baking soda
sea salt to taste (< 1 tsp)

1 cup plain low-fat yogurt (alt: 1 egg)
2 tbsp olive oil
warm (100F) water as needed for kneading

3 tbsp milled flaxseed
1/4 cup all-purpose flour for rolling

Directions:
Dissolve yeast in warm milk and let sit for 10 minutes or until the mixture becomes frothy.

Sift flour with sugar, baking soda, and salt into a large bowl. (If you don't have a sifter, use a mesh strainer and large spoon.) Thoroughly mix dry ingredients with large whisk or spoon.

Make a well in the center of dry mix and slowly add yogurt, olive oil, and yeast-milk mixture. Knead in liquid ingredients with hands. Add warm water gradually as needed while kneading to get smooth, firm but pliable dough. Note: dough will soften as it rises.

Cover dough (plate over bowl, towel, cling wrap, etc.) and keep in warm place 2-3 hours (depends on temperature and humidity), until nearly double in volume.

Punch down raised dough to release air, add milled flaxseed, and knead for about one minute. Note: milled flaxseed is added so late to prevent rancidity; always keep milled flaxseed in airtight container (such as glass canning jar with silicon-edged sealing lid) in refrigerator until ready to eat or cook it.

Pre-heat oven at this time. If using alternate skillet/griddle, then wait a few more minutes to heat it.

Divide dough into equal balls about lemon size. Roll dough balls lightly in flour and press down to about 4" wide, then roll out on floured flat surface until each is about 8" across and less than 1/4" thick. If at 1/4" thick they are too wide, cut off edges with sharp, oiled (olive oil), smooth blade, and save to side. Knead these cutoffs together for a final naan--it will be a little "over-handled", but still OK.

Special flavorings can be sprinkled on top and rolled over briefly to embed, such as grated garlic, coriander leaves, sesame seeds, nigella seeds, fennel seeds, dill weed, etc.

Imitation tandoor (clay) oven method:
Pre-heat the oven to 500°F with pizza stone (baking stone) on rack about 10" below broiler for about 30 minutes.

When dough is ready, turn oven on broiler setting.

Lightly wet your hands and flip the rolled naan between palms. Pull out rack with stone and place two naan apart from each other.

Cooking time is 2-3 minutes, and finished should be golden brown on top.

Wait 2-3 minutes before baking the next two naan to give oven a chance to regain lost heat. Continue this way with all the dough, stacking the breads into a napkin-lined basket. As you remove naan from oven, brush tops lightly with ghee (clarified butter) or extra-virgin coconut oil.

Alternate stove-top method, finishing under broiler:
Pre-heat oven to 450-500F.

Heat 10" well seasoned cast iron skillet or griddle until water bounces.

Lay rolled out dough on hot skillet/griddle and cook it over a medium heat until it starts to puff up in places or all over (just a few minutes). There may be brown spots on the bottom.

Turn oven to broiler setting.

Slide a flexible spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up and begins to color lightly on top. Or, remove from stove top bit sooner and put whole skillet into oven about 8" below broiler. (You need an epic pot holder for this venture--I use a professional silicon oven mitt.)

Continue this way with all the dough, stacking the breads into a napkin-lined basket. I use two skillets at a time to make it go faster. As you remove naan from oven, brush tops lightly with ghee (clarified butter) or extra-virgin coconut oil.

Serving:
Serve naan hot, fresh from the oven--this is the best, of course! Or, let them cool and wrap them up (or store in 10" X 13" cake pan with tight cover). To reheat, shake a few drops of water on each piece, then wrap them in aluminum foil in packet(s) of several breads, and put them in a 400 degree oven for 10-15 minutes. Reheating in microwave for 25-35 seconds (individually, without drops of water) is possible, but texture is not as good.