January 16, 2015 – en.Kung-Food

If there’s anything that will make you fall in love with Indian food, it’s Indan naan bread. The naan, a word that just means bread in its original Persian, is a flatbread native to west, central and southern Asia. Indian naan bread is baked in a clay oven, rather than over a flame like the chapati, which gives it a crisp exterior, a fluffy core and a distinctive charred flavour. Not being blessed with either the space or the funds for a second oven, clay or not, I’d long ago lumped naans in with pizzas as things that weren’t worth attempting at home. I’ve since changed my mind on the margherita front, particularly after a revelatory moment earlier this year involving a frying pan and a hot grill, but I was still wary of attempting a bread that had no toppings to hide behind. Well, turns out I’m wrong – again. Even though Indian naan bread can be not as easy to replicate at home, let’s see how to make a really tasty naan to be proud of.
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