Indian Flatbread (Naan)

From Indian Classics Made Easy

Indian Flatbread (Naan)

Why This Recipe Works

We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but th...

Why This Recipe Works

We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought a grill or preheated pizza stone would be the best cooking method, we discovered that they cooked the bread unevenly. A much better option was a covered skillet. The skillet delivers heat to the bottom and the top of the bread, producing loaves that are nicely charred but still moist. 

 

Watch the Full Episode

Indian Classics Made EasySeason 13, Ep. 1322

Man on the Street John “Doc” Willoughby learns about Indian cuisine from Chef Floyd Cardoz. Then, test cook Becky Hays teaches host Christopher Kimball how to make two classic Indian recipes: Indian F...