Naan is a classic Indian flatbread, used essentially as a utensil for eating sauce-based dishes. It’s easy to make, and can be customized to your liking with additional flavors.
Naan is traditionally baked in a tandoor, a ceramic oven that gets very hot – much hotter than a standard oven. In a tandoor, it bakes very fast (just a minute or two) and gets a nice char on the outside. You can try reproducing this at home with a pizza stone by cranking your oven up to its highest setting, but it’s not the same. A better approach, and the one we use here, is to cook it over medium-high heat in a cast iron skillet.
Recipe here.
Enjoy!
Kevin
