I'm really comfortable making conventional European breads. But I've been struggling to make delicious, light, flavorful naan for years. This doesn't come easy to me and I've got a trail of broken pizza stones and leaden hockey pucks of bread to prove it!
Most recently I found this recipe: http://www.youtube.com/watch?v=vow-kx... It's a great recipe and Manjula does a great job of making the intangibles of the process very clear. I got naan that has the fluffy texture and it's got robust flavor (I added some puréed garlic) with the right hint of sweetness and tartness from yogurt. It rose, it puffed and it blistered. It just didn't char. And I think the charring has fully half of the characteristic flavor.
Can anyone push me further down the road to the naan I'm dreaming of?
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