Madhur Jaffrey’s Naan

Naans and other similar flat leavened breads are eaten all the way from the Caucasus down through northwestern India. In India, the baking is done in very hot clay ovens or tandoors. The breads are slapped onto the inside walls and cook quite happily alongside skewered chickens.

Madhur Jaffrey showed us how to make this flatbread when she was a guest chef at Ballymaloe Cookery School in May 2013. Few of us have tandoors at home, so Madhur suggested that naans can be baked by using b