Traditional naan bread can be cooked with unusual methods
Naan is leavened Indian bread that is usually made in a clay tandoori oven. If you ever get the chance to watch someone cook this delicious bread in the traditional way, don't miss it. The yeasty dough is tossed against the sides of the clay oven and baked there until it is golden brown and bubbly. Then it is carefully removed and served hot, smothered in ghee (similar to clarified butter and traditionally made from buffalo milk). Some traditional naan recipes add garlic, herbs or salt.
But naan can also be made on a grill, on a pizza stone in your oven or on your stovetop. Today's recipe goes for the simplest method; anyone with a stovetop and skillet has the correct tools. If you have a stovetop grill-pan, it can also be used. Naan is usually a large, flat, oval loaf that is torn and shared at the table. But to make it easier to handle, I divide the dough into 12 pieces and cook it in batches. If you want to tackle a larger loaf, go for it. Just don't crowd the dough when cooking.
Naan dough usually sticks when it is slapped against the side of the oven. While this can be annoying when cooking the dough in smaller circles, a little dusting of flour usually takes care of it. Get fancy by adding cilantro, garlic, parsley, tandoori spice or sea salt. Any way you cook it, it's going to be wonderful! Enjoy!
• Alicia Ross can be contacted at tellus@kitchenscoop.com.
© 2015 ALICIA ROSS