4 ½ to 5 cups all-purpose flour, more for dusting and rolling
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons milk
2 tablespoons plain Greek yogurt
1 large egg, lightly beaten
2 tablespoons vegetable oil, more for the bowl
3 tablespoons ghee (Indian-style clarified butter) or melted unsalted butter
Instructions
in a small bowl, combine the yeast, sugar and 1/4 cup warm water
(110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
Place 4 1/2 cups flour, the salt and baking powder in the bowl of a
food processor fitted with a dough blade or in mixer with a dough
hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2
tablespoons vegetable oil and 3/4 cup warm water. Knead dough until
smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a
mixer, 8 to 10 minutes by hand. Dough should be soft but not too
sticky. Add flour as needed.
Place dough in a large, lightly oiled bowl, turning to coat all sides.
Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise
in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
Punch down the dough and divide into 8 equal pieces. Roll them into
balls, place them on a lightly floured baking sheet and cover with a
slightly damp kitchen towel. Let rise until doubled in size, 40 to 60
minutes .If using the oven, place a pizza stone on the bottom rack
and heat oven to 450 degrees
Roll out a dough ball on a lightly floured work surface into a disk
about 6 inches in diameter. Roll and stretch one end to make a
teardrop shape. Brush off any excess flour. Repeat with remaining
dough.
If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the
pizza stone. Cook until the bottoms are browned and the tops blister,
puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush
tops with ghee or melted butter, and place in a cloth-lined basket for
serving. Repeat with remaining dough.
Originally Submitted
6/23/2017
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