Naan

Naan: Okay, real talk: I’m completely obsessed with naan. Every time we have curry night at home (which is basically once a week), I refuse to buy the packaged stuff from the store anymore. It’s just not the same. A few years ago I started messing around with different recipes until I landed on this one that actually works – soft, fluffy, with those big bubbly spots and a little char that makes it taste like it came from a proper Indian restaurant. This is the exact recipe I use. No fancy equipment, just a heavy pan (I love my cast-iron skillet for this) and a bit of patience while the dough rises. It makes eight good-sized naans, enough for dinner plus a couple leftovers that we fight over the next morning. Credit by: AI Generated Image What You’ll Need For the dough: Credit by: AI Generated Image If you want garlic naan built right in: For brushing afterward: Credit by: AI Generated Image How I Make It – Step by Step Credit by: AI Generated Image A Few Things I’ve Learned Along the Way Read More Recipes: How to Make Authentic Kashmiri Rogan Josh at Home – Step-by-Step Recipe We eat these with everything: butter chicken, paneer masala, dal, even just dipped in some raita when I’m too lazy to make a full curry. Honestly, once you start making naan at home, it’s hard to go back. Give it a try next time you’re cooking Indian food – I promise it’s easier than it looks, and the smell of fresh naan filling the kitchen is worth it every single time. Enjoy! 🥙