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IN THE TEST KITCHEN: Naan: Date Added: 22 Sep 2011
Listed in: Breads / Flat

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 egg, lightly beaten

Cooking Instructions


1) Whisk together flour, baking powder, salt, and sugar in a bowl.

2) In another bowl, whisk together milk, yogurt, oil, and egg. Pour milk mixture into flour mixture; mix into a dough. Knead dough on a floured surface until smooth, 1012 minutes. Form dough into a ball; cover with towel; let rest for 30 minutes.

3) If using, place a baking stone on the middle oven rack; heat oven to 500 (or 550, if possible). Divide dough into 12 pieces; cover with towel. Working with 1 dough piece at a time, stretch it over a medium inverted bowl into a 6"8" circle. Heat a large cast-iron skillet over high heat until very hot. Peel dough off bowl; lay in skillet. Bake until puffed on top, 23 minutes. Brush naan with butter.


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