Traditionally naan is made in a conical wood-fired tandoor oven, but here the dough, flattened into teardrop-shaped pieces, is cooked in a hot cast-iron skillet, where they blister and char unevenly ...

pillowy naan at home lies in replicating the intense heat of a traditional tandoor and maintaining moisture in the dough." ...

Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor. 11. You can also ...

Rub some oil on your palms, then shape the dough into small round balls. Roll each ball flat with a rolling pin. Flip the tawa to toast the naan directly over the flame. Once done, apply butter and ...

MANILA, Philippines — Naan is a thick flatbread usually enjoyed simply with ghee (clarified butter) or butter. Just like other Indian flatbreads, mostly cooked in a tandoor (hot clay oven fired ...

Kashmiri kander/girda, a version of naan, are often made before dawn in a tandoor, and enjoyed with a cup of noon chai (salty pink tea). A soft, pillowy, leavened bread which can be served plain ...

Discover how to make Afghan bread, a traditional flatbread. This recipe includes ingredients, preparation steps, and serving ...

The Right Heat For Baking Your Naan Naan baking in a tandoor - Kampol Jongmeesuk/Getty Images The biggest mistake that will foil your attempts to make perfect naan at home all comes down to heat.