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My Skillet Naan Bread

[heart_this] · Aug 17, 2017 · Leave a Comment

Naan is a leavened, oven-baked flatbread. The Persian word nān means bread. Nothing beats making Naan in a Tandoori oven (a cylindrical clay or metal oven, heated up by charcoal or wood burning fire, with temperatures reaching 900F)  but I don’t have one at home. So making it at home is challenging. I have tried making it in the regular oven but have not been satisfied with the results. My sister-in-law makes them by inverting a heavy stainless steel pressure cooker over open fire and sticking the naan on the inside till its done. I wanted an easier method.

Hence the skillet method. I am not the first to make it this way. The result is a surprisingly crisp and soft Naan. Comes pretty close to the one made traditionally. Pair it unusually with Spinach, and Goat Cheese Lentil Salad.

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Ramya Ramamurthy

You need only a few fresh ingredients, some spice, a little creativity to spark a conversation. Dinner is served! Read More…

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