Naan…Indian Flatbread

Can't live without...

Naan is one of those eats, which gives an impression of restaurant-only type. For long, I was guilty of that misconception too, partly because back home typically nobody owns a Tandoor (coal-fired clay oven generating very high heat, up to 800-900 F) in which naans are made. Well of course you may find them in some homes in the state of Punjab, where this type of cooking originated. But rest of us depend on restaurants, big and small or Dhabas (eating shacks typically found in the outskirts of the city, or on highways) that are equipped with these ovens. But there are creative ways to get close to Tandoor cooking in household ovens or gas stove tops. In fact I had two recipes one using yeast and the other with baking soda, which I have been wanting to try for a long time. And in the name of research I…

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