May 7, 2007

Tandoori Flat Bread

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.

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

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, 10–12 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, 2–3 minutes. Brush naan with butter.

MAKES 12

This article was first published in Saveur in Issue #102

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Ratings & Reviews (6)

by loislane on 2008-06-06

haven't tried this recipe but the instructions say to put baking stone in oven to 550 degrees and the bread dough in a cast iron skillet on the stove till very hot. do you put the cast iron skillet after it is hot on the stone in the oven??? do you cook the bread on the stove???