Most fans of Indian cuisine are also naan aficionados. And why wouldn’t you be? It’s difficult to resist a warm and slightly thickened flatbread with a fluffy interior and a crust that is neither soft nor crunchy – just something in between. There’s always a coating of something on the bread – maybe a bit of fat or some slight suggestion of garlic – that enhances the experience and becomes addictive.
Naan is a soft bread that works perfectly with a spicy curry, sweet and sour pickles, herb-infused rice, creamy and rich sauce-covered roasted vegetables, or as I like to
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