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Naomi Duguid

  • Recipe

    Silk Road Naan

    Lamb fat is traditional for these Central Asian flatbreads, but a mix of butter and oil works, too.

  • Recipe

    Homestyle Indian Naan

    These soft-textured, teardrop-shaped flatbreads, with their golden bottom crust and soft, rippled surface, are easy to make and eat in great quantity.

  • Recipe

    Georgian Baton Bread (Shotis Puri)

    The whole-wheat flour makes these puffy, baton-like breads more interesting but can be replaced with all-purpose flour.

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