Full Recipe
Author
Susan Reid | 2007-12-31
Description
Native to India, this chewy, crusty flatbread made with yogurt is traditionally baked on the side of a tandoor, a vertical oven that will often reach 900°F. While few of us can claim a home tandoor, a tasty Americanized version of naan can be cooked on a barbecue grill or in a cast iron pan atop your stove's burner. Enjoy naan brushed with melted butter or ghee or topped with chutney; it's also a fine bread to serve alongside a South Asian-style meal, or to dip in soup.
