Salt-Crusted Grilled Flatbread with Ghee


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By Raghavan Iyer

Published 2008

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A long with tandoori chicken, this clay oven-baked flatbread catapulted northern Indian foods (especially foods from Punjab and the Moghalai way of cooking) into the Western European and North American restaurant scene. A huge burden to bear, I think, for this thin, crispy-back, slightly chewy flatbread that glistens with ghee. The tandoor is truly the master here, seething with a temperature of 700°F, its clay-lined walls retaining that heat to bake the slapped-on