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Naan (Leavened Flat Breads)

3 1/4 cups unbleached white flour
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cups plain yogurt
unsalted butter (optional) softened

Sift the flour, baking powder, and salt into a bowl. Slowly add as
much yogurt as you need to gather the flour together and make a
soft, resilient dough. Knead for about 10 minutes and form a ball.
Put the ball in a bowl and cover the bowl with a damp dishcloth.
Set aside in a warm place for 1-1/2 to 2 hours. Knead the dough
again and divide into nine equal parts. Keep them covered.

Heat a cast-iron skillet or griddle over a lowish flame, and preheat
the broiler. Take one of the parts of dough and make a ball out of
it. Flatten it and then roll out on a lightly floured surface
until you have a round that is about 1/8 inch thick. When the
skillet is very hot, pick up the naan and slap it onto the heated
surface. Let it cook slowly for about 4 to 5 minutes. Now put the
skillet under the broiler for 1 to 1-1/2 minutes or until the
puffing-up process is complete and there are a few reddish spots
on the naan. Remove the naan with a spatula and brush with butter
if you like.

Make all the naans this way, keeping them stacked and covered with
a clean dishcloth. Serve hot. If you wish to have the naans later,
wrap them in a plastic bag when they have cooled. Before you eat,
wrap as many as you need in aluminum foil and heat in an oven at
400 F for 15 minutes.


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