I don't make Indian food too often, but the other day I decided to make butter chicken. And to sop up all of that sauce I needed naan. Rather than go out and buy some, I decided to make my own. Unfortunately I don't have a tandoor oven, so I had to do some research on how to get my bread to be pillowy soft with those charred, blistered spots. I used this recipe, but used this cooking method where you pan fry one side of the naan, then cook the other side over an open gas flame.
posted by vern on 9.3.11