I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
I’m working on making decent naan at home. My Indian coworkers are trying to help. It was better the second day after fermenting overnight. I hope that bread flour and a new recipe will improve it even more.
I used the western analog of a tawa/tava. I wrote up some notes in this comment.
Ooh interesting! I’ve tried making naan before using a normal cast-iron pan and while it tasted good I never got those spots like you did. Nice job 👍
Thanks! It’s pretty…now I need to figure out how to make it delicious.
The YouTube video I linked to shows the method that I used.
Maybe brush it with melted butter and crushed garlic? Sprinkle some finishing salt and a few pieces of cilantro if you’re into that sort of thing?
Honestly I rarely would eat this by itself… Rather I would dip it in chicken tikka masala for example.
I eat it with butter chicken, or whatever curry is around. My son makes naan pizza.