Naan

Naan

By
From
New Feast
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Griddled flatbreads, follow the recipe for the dough

Method

  1. Follow the recipe for making the dough.
  2. Although these are usually baked on the sides of a tandoor oven, we’ve achieved reasonable success using a pizza stone, an unglazed roof tile or a heavy baking tray preheated in the oven at its highest temperature.
  3. Divide the dough into 6 equal balls. Keeping the rest of the dough covered, roll out one ball of dough on a floured work surface into a tear-shaped naan, about 30 cm long and 15 cm at its widest point.
  4. Slap onto the preheated baking tray and bake for 3 minutes. It should colour lightly and puff up. Flip over and bake for a further minute. Wrap in a tea towel while you bake the remaining naans. Brush with clarified butter while still warm and serve.
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