Tips for Making This Winter's Best Naan


done naan

Keeping home-cooked meals fresh and interesting during the COVID-19 era has been tough, especially for a vegetarian family like mine. While I’m thrilled with beans, stir fries, and curries any and all times I can get my hands on them, I get a little self-conscious when I’m cooking for those around me. What if they get sick of my usual dishes? What if I’m not making enough? Is the meal colorful enough? Does this dish even look appetizing? 

Questions like these are natural. Sharing food is an intimate act that we could all benefit from appreciating a little bit more in our daily lives. Meal times aren’t just breaks to “refuel.” We aren’t cars or machines. We’re people. We assign cultural value to eating – at least, we have throughout most of our history – and we feel love through food. 

With that in mind, I’m writing to share my biggest secret for a slam-dunk addition to any meal that will make family and friends alike “ooh” and “ah” at your culinary verve. Yes, folks. I’m talking about griddle naan. It’s easy, it’s relatively quick to make, and boy is it tasty. In this article, I’ll discuss the recipe I use, a few procedural tricks, and some simple dishes with which to pair your flatbreads. 

Naan is a leavened flatbread that originated in India circa 1300 AD. Since then, it has been prepared and enjoyed countless times by fans and foodies around the world, and it is one of the most recognizable flatbreads on the planet. While naan is traditionally made in large ovens, I’ve found that it’s virtually impossible to get the same charred deliciousness and bite out of my kitchen oven at home. Therefore, I’ve adapted a griddle version that comes out a lot closer to the “real thing.” The ingredients you’ll need are as follows: 


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