The Indian and Pakistani yeasted, yogurt-enriched flatbread known as naan is Persian in origin. Traditionally, it’s baked by slapping oblong rounds of dough on the searing walls of a clay tandoor oven—the cooking surface contributes flavor in the form of heavily browned blisters and charred zones, like the leopard spotting on the underside of a Neapolitan pizza. Since we assume you don’t have a tandoor around the house, we suggest two options for cooking: a cast-iron skillet and a backyard grill. The differences are both visual and textural (our skillet naan turns out dense and chewy, with dark blisters; our grill-striped BBQ naan is fluffy, with a crisper crust than the skillet naan’s). Both yield great additions to northern-style Indian meals.
We adapted this recipe from Madhur Jaffrey.
Cooking in a cast-iron skillet:
Cooking on an outdoor grill:
by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...