Bacon-Chile Naan

In a small saucepan, gently warm the milk over low heat until it registers 110° on an instant-read thermometer, 3 to 5 minutes. In the bowl of a stand mixer fitted with the dough hook, mix the flour with the baking powder and salt. Whisk the egg into the warm milk and add to the bowl with the flour. Mix on medium speed until the dough starts to pull away from the side of the bowl, 3 minutes. Transfer to a work surface and knead into a ball. Rub the dough all over with oil and transfer to a lightly oiled large bowl. Cover with plastic wrap and let rest for at least 4 hours, or refrigerate overnight.

Preheat the oven to 375°. Set a rack over a rimmed baking sheet and arrange the bacon on the rack in a single layer. Bake until browned and crisp, about 25 minutes. Drain the bacon on paper towels and let cool completely. Finely chop and transfer to a medium bowl. Stir in the cheese and crushed red pepper. Increase the oven temperature to 500° and set 2 large cast-iron skillets on the center rack while preheating.

同时，将面团分成9个3盎司的球，并用潮湿的厨房毛巾盖住。在面粉轻微的工作表面上，用指尖将1球的面团压成一个5英寸的圆，使其在中心较厚（看起来像是富有的馄饨）。将一杯肉填充1/4杯的1/4杯填充到面团的中心，然后将面团的边缘向上拉，然后在填充物上面形成球。压在一起以密封。将球接缝侧向下，然后用手掌轻轻平坦。使用略微面粉的滚动销，滚出球以形成6英寸的圆形。重复剩余的面团和馅料。

Working in batches, bake the naan in the hot skillets until slightly puffed and golden, 5 to 7 minutes per batch. Brush with melted butter and serve warm.