Dish · indian
Naan
A soft, leavened flatbread slapped onto the inner wall of a tandoor, where it puffs up and chars in spots from the direct heat. Brushed with ghee and torn by hand at the table.
Where it comes from
The bread is tied to Punjab's tandoor cooking tradition, which moved into Delhi and beyond after Partition brought Punjabi cooks and their clay ovens into new cities. Its rise depends on both the leavening and the tandoor's intense, dry heat.
What cooks argue about
Cooks argue over yeast versus a yogurt-and-baking-soda leavening, since yeast gives a more even rise while yogurt adds tang and a denser chew. A home oven or skillet can't fully replace the tandoor's heat.
Versions
Nobody has published a naan here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
active dry yeast
ghee