Traditionally cooked in a tandoor oven, naan bread develops a delightful charred exterior and remains irresistibly fluffy on the inside. Its slightly tangy taste pairs perfectly with a variety of ...

It’s quick, simple, and best of all, no tandoor oven is needed—just a trusty cast iron skillet. The first time I tasted naan bread, I was a teenager attending a vibrant pow wow. Among the ...

Some people choose to make their naan using fast-action yeast – I prefer ... but it won't double in size like a yeasted dough). Preheat the oven to 240C/220C Fan/Gas 9 and place an upside ...

A good imitation of naan bread can be made at home by using a griddle, wok or frying pan to cook the bread, and brushing water or oil over the upper surface to encourage the dough to bubble.

Leave the dough covered with a tea towl for 20 minutes to rest and preheat the oven to low ... just use a rolling pin. Cook the bread on the dry pan until scorched in spots on each side ...

Turn the oven on to 200°C with the baking tins inside, preheating while you assemble your pizza. Sprinkle the naan breads lightly with water before spreading with passata, salt and pepper.

Naan was my introduction to Indian cuisine ... and brushed with butter and fresh herbs as it comes out of the oven, produces a bread with a unique softness and flavour. Behind my tranquil ...