Tandoori Flat Bread (Naan)

Name: Tandoori Flat Bread (Naan)
Total time: PT0D0H0M
Yield: makes 12
Ingredients: 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; Butter

Serves
makes 12

SAVEUR EDITORS

For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven. Moti Mahal's bread maker forms its naan into a triangle; we stretch ours into a circle that fits the skillet.

Ingredients

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
Butter

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Instructions

Step 1

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

Step 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, 10–12 minutes. Form dough into a ball; cover with towel; let rest for 30 minutes.

Step 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, 2–3 minutes. Brush naan with butter.