Recipe: Naan
Naan is the delicious puffy Indian bread served with curries. It is normally cooked inside an extremely hot tandoor, a clay oven traditionally used in India. Obviously there aren’t may people who own one, so this method of cooking works well to produce the lovely blistered texture.
You will need a good heavy pan, preferably a cast iron one, that can be safely dry-heated to a high temperature.
There are many recipes for quick naan but we prefer the ‘slow’ way with yeast, rather than using baking powder/bicarbonate of soda as the leavening agent. The yeasted version creates a deep flavour and the fluffy, chewy texture very similar to that found in Indian restaurants.
Photo: © childsdesign
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