Naan
Naan has been baked in South Asia for centuries, traditionally slapped onto the inner wall of a blisteringly hot clay tandoor oven to cook.
A soft, pillowy leavened flatbread traditionally baked in a tandoor until lightly charred and blistered — an essential accompaniment to countless South Asian dishes.
Ingredients
Method
Mix flour, yeast, milk, yoghurt and sugar into a soft dough. Prove for 1 hour until doubled.
Divide into balls and roll each into a teardrop shape.
Cook in a very hot dry pan or under a grill until puffed and lightly charred with bubbles.
Brush with melted ghee immediately after cooking.
A very hot cooking surface is essential — it's what makes the naan puff up dramatically and develop those characteristic charred bubbles.
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