We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.
WHY THIS RECIPE WORKS
We wanted a light and tender naan that could be made without 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 thou...