Naan

Recipe from Savuer no. 102

4 cups flour
1 tbsp. plus 1 tsp. baking powder
1 tbsp. salt
1 tbsp. sugar
1 1/4 cups milk
1/3 cup plain yogurt
2 tbsp. canola oil
1 lightly beaten egg.

Whisk dry ingredients together in one bowl. Whisk wet ingredients together in separate bowl, then pour wet ingredients into the dry ones and mix into a dough. Knead dough on a floured surface for 10-12 minutes (I had to use about 1/4 cup to 1/3 cup flour for this process since dough was pretty sticky). Roll into a ball, cover with a towel and let rest 30 mins. Place baking stone in middle of oven and heat oven to 500 (550 if possible). Divide dough into 12 pieces and cover with a towel. Working with one piece at a time, stretch dough into a 6-8 circle over an inverted bowl. Heat cast iron skillet over high heat, put dough in it then bake until puffed and golden, about 2-3 minutes. Brush with butter.


** If you do not have a baking stone or cast iron skillet, you can pre-heat a baking sheet in the oven then put the naan on it and bake. It will probably take a bit longer than 2-3 minutes for the bread to puff and become golden.