Indian-Style Naan
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
Subscription Required For This Content
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 do – something delicious to enjoy alone while allowing my mind to drift and travel unknown places I’m sure I will visit one day.
My vegan version is simple to make. You should end up with 13 flatbreads that will be fine for a day or two…or happily hang out in your freezer for a month or so until you are ready to eat a few more.
Difficulty: simple- to moderate
Yield: makes about 13 flatbreads