Many aspects of Middle Eastern and Asian cuisine have long intimidated me when it comes to preparing them at home. My eyes glaze over as I read recipes with seemingly endless lists of spices. And although I tell myself that one shopping trip is all that’s needed to set my pantry on the right track, I often wind up slinking out of the store with a jar of korma sauce or curry paste instead. But I hold my head a bit higher when I remind myself that the meal will have a redeeming quality: one helluva batch of homemade naan.
This naan is wonderfully easy to make, and the results are delicious. It can be made in the oven, baked on a pizza stone or in a cast iron skillet, but I prefer making it on the stovetop. It still cooks up beautifully and it doesn’t require opening a hot oven every minute. You can also add in a number of ingredients as well, either by incorporating them into the dough or by sprinkling them on right before baking. Fresh herbs and cheeses are best incorporated into the dough, but I think things like onion and garlic develop the best flavor as toppings that will come in direct contact with the hot skillet, even if it means losing a little to the pan.
More: Is sandwich bread more your style? Carey's got a recipe for that, too.
This recipe makes a lot of naan, but can also easily be halved for a small family dinner. Alternatively, you can always divide the dough into pieces and freeze what won’t be used right away for later. Just let them thaw, and then roll out and cook. Also, feel free to adjust the flour to use 100% all-purpose, or swap in a cup of whole wheat.