Bombay Naan (Oamc)

Flat bread made without yeast in a frying pan. This can be prepared ahead and frozen and kept for 2 months. Reheat in warm oven. June/07-I just made this for my family, it was heavier and more dense than what we are used to from Naan in restaurants. I liked it, DH thought it was OK and so did my older son BUT my youngest, picky-picky, really didn't like it.

• Ready In: 25 mins
• Serves: 4
• Yields: 8 rounds

Ingredients

• 3  cups all-purpose flour
• 1  teaspoon salt
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1 1⁄2 cups plain yogurt
•  vegetable oil, for frying

Directions

1. Sift the flour, salt, baking soda and baking powder into a large bowl.
2. Stir in enough yogurt so dough is soft but not too sticky. Turn out on to a lightly floured surface and roll to a thickness of 1/8-inch.
3. Using 5-6 inch bowl, cut rounds. Reroll scraps if necessary.
4. Oil heavy large skillet and heat over medium heat. Add dough rounds in batches (don't crowd pan).
5. Cook until lightly browned on both sides, turning often; 8-10 minutes.