Naan

Naan

Naan

If you have ever been to an Indian restaurant you would probably have eaten at least one Naan. It is an Indian flat bread from North India. The dough , stretched, and then slapped onto the inside of a coal fired oven (Tandoor). Then oven is really hot  (much hotter than our home ovens can get) and a few minutes later out comes this baked bread that can then be brushed with butter and garlic. The Tandoor is also used to make Tandoori Chicken – that mouth watering treat where the chicken melts off the bone when done really well.

So you remember the pizza dough I made the last week. Well Janak’s dad actually decided to taste the pizza and really liked the dough and asked if I could just make the plain dough. So with the leftover dough I just stretched it and then baked it in the oven at 550F for 4-5 minutes brushed it with a mixture of garlic butter and it was smashing.

The only difference here is that I did not stretch out the dough that much. If you do stretch it out too much it will be really thin. However, try a few different thicknesses and see which one you like. You know the Naan is done when you have a few golden brown patches on the top.

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