Homemade Naan

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Appears in Cook's Illustrated May/June 2012, America's Test Kitchen TV

We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.

SERVES Makes 4 pieces

TIME 1½ hours, plus 16 hours resting

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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...

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