Tandoori Flat Bread
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
For flour suggest using maida if available or substitute a good pasry flour.
For flour suggest using maida if available or substitute a good pastry flour.