By Torie True
These soft pillowy flatbreads, known as naan, are perfect for mopping up curries and dals but also work really well alongside barbecued meats or fish and salads. You don’t need a tandoor oven; a frying pan, cast iron skillet or tawa will work just fine. To give your naan breads a Levantine twist, make them smaller and rounder, like a side plate, and gently brush olive oil and za’atar over them after cooking. They are great for breakfast too, especially dipped in eggs.