Preparation info
  • Makes


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Naan is a Punjabi bread from the north of India, made from wheat flour and leavened by fermenting yoghurt. A tandoori restaurant cooks its naan bread in tandoor ovens, which are charcoal-fired and shaped like giant clay vases. The dough is slapped skilfully just beneath the lip of the open oven. The weight of the dough pulls it down as it cooks, to give the traditional elongated shape, and it is ready just at the moment when the baked bread would unstick from the oven side and fall down on