Naan bread recipes
A flatbread with a slightly puffed and blistered soft crust. It is typically baked in a tandoor - an upright pot-like clay oven with the heat source inside at the bottom - by pressing the dough onto the hot interior surface of the oven. This makes the bread flat, scorched on one side and puffed and blistered on the other. Typical ingredients include wheat flour, water, salt, yeast and yoghurt or milk.
Some people choose to make their naan using fast-action yeast – I prefer them without, just the way my mum used to make them. Feel free to experiment with your own toppings! My article on how to make Indian breads is full of tips and tricks to make naan, chapatis and parathas.
More naan bread recipes
Storage
Naans are best frozen in an airtight bag.
Preparation
A good imitation of naan bread can be made at home by using a griddle, wok or frying pan to cook the bread, and brushing water or oil over the upper surface to encourage the dough to bubble. The bread can be flavoured with aromatics including fresh coriander, garlic or onion, and spices such as cumin or black onion seeds.
