Full Recipe
Author
Pooja Makhijani | 2021-01-25
Description
South Asia's classic yeasted flatbread, naan, is traditionally baked in a super-hot tandoor oven, which gives it gentle puffiness and a hint of smoke. In the absence of a tandoor, we find home bakers can replicate those qualities pretty closely with a cast iron pan or electric griddle. Bread flour's high protein content strengthens the dough, so it's easier to shape without tearing and gives the naan its signature chewy texture. See "tips" below for details on making garlicky naan or naan stuffed with your desired filling, such as spiced potato, grated cheese, or paneer.
