Grilled Naan

About fifteen years ago, David threw himself into Indian cuisine, making everything he could, from curries to dumplings. He also experimented with naan, the soft Indian flatbread traditionally cooked in a tandoor, that magical clay-lined open-air charcoal oven best known for turning out tandoori chicken. To make naan, a simple wheat flour dough is stretched into an oval or teardrop shape and then slapped onto the hot walls of the tandoor, where the dough bubbles and browns almost instantly.