Deep
Deep Tandoori Naan Bread
What it is
This is a soft, leavened flatbread traditionally baked in a tandoor, a clay oven. It is made with wheat flour, water, and yeast. The characteristic slightly charred spots and puffed texture come from the high heat of the oven. This version is pre-cooked and ready to be heated and served.
How people cook with it
Naan is a versatile bread that complements many meals. It is perfect for scooping up sauces or as a side to curries.
- Scooping up curries
- Serving with dips
- Making quick wraps
- Enjoying with grilled meats
To prepare, you can warm the naan on a stovetop, in a toaster oven, or even briefly over a gas flame for an authentic char. For stovetop heating, place the naan directly onto a medium-hot griddle or pan for about 30-60 seconds per side until it is warm and slightly puffed. In a toaster oven, wrap it loosely in foil and heat for a few minutes. If using a gas flame, hold it with tongs for a few seconds on each side, watching carefully to avoid burning.
How it differs from similar foods
Unlike roti, which is typically unleavened and cooked on a flat griddle, naan is leavened, giving it a softer, chewier texture. Its preparation in a very hot oven also imparts a unique smoky flavor and characteristic bubbles that are not usually found in other flatbreads.
Who it is for
Home cooks seeking to add an authentic Indian bread to their meals will find this convenient.
How to keep the rest
Once opened, store any remaining naan in an airtight container or resealable bag at room temperature for a day or two. For longer storage, wrap tightly and keep in the refrigerator. It can also be frozen for several months.