Who does not love a naan? Naan flavoured with chilli and garlic adds another flavour level to otherwise soft, indulgent flatbread to scoop up spicy Indian curries.
‘Naan’, a word that just means bread in Persian, is a flatbread native to west, central and southern Asia. It is baked in a clay oven at very high temperatures, rather than over a flame like the chapati, which gives it a crisp exterior, a fluffy core and a distinctive charred flavour.
A soft, enriched dough, mildly salty and slightly charred, flash-cooked for big bubbles with a crispy exterior and pillowy inside with added flavourings. In naan usually you will find some sort of dairy like yogurt, milk, ghee, butter or even egg at times. However, egg is not very popular in India as lots of people are Lacto-Ovo-Vegetarian meaning they eat dairy products but not eggs.
Making naan is a lot like making pizza at home. You want the oven to be heated as hot as possible, and you want the quickest transfer of heat to the dough as you can. This will create a perfectly cooked crust with a doughy interior.
You can either cook the naan in an aluminium cooker (see pictures) or in the oven to get the crispy delicious naan.
