A staple in most West, Central and South East Asian countries . Naan has also become popular in other parts of the world especially in Arab states, Europe and North America. This leavened flat bread is cooked in tandoor by most North Indian restaurant around the globe.
Since tandoor is unavailable in most homes, the best alternative is to bake them in an ordinary oven or stove top. Naan comes in different flavors, by varying the toppings.
The recipe below uses only 3 cloves of garlic but you can add more if desired and I have cooked this
Garlic Naan over the stove top without any topping. If topped with one of the following, cilantro, sesame seeds, nigella seeds, chopped onion or minced garlic, it certainly improve. the flavor. Below are a few tips for perfect naan:
1. Roll out each naan about 1/4 in thick and not very thick. It will expand during cooking.
2. Cook each naan on preheated cast iron skillet or heavy bottom pan using medium heat.
3. Rotating the naan using your hand or with the help of folded dish towel ensuring even cooking.
4. Flip the naan more than once to obtain nice golden color.
Chewy, tender and absolutely delicious paired with spicy gravy. My son gulped all 4 pieces at one sitting!
