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A popular leavened bread of exquisite taste cooked in a tandoor. A tandoor is a clay oven which is known to have originated in Persia. The tradition carries on even today in modern day Iran and several North Indian homes. I have added some pounded mint leaves to the naan dough to enhance the flavour and appearance of this bread. Instead of using a tandoor, these naans have been cooked over gas on the sides of an inverted pressure cooker. You can even make them in a gas tandoor if you have one. I have also made the naans smaller sized so that they can be cooked faster.
Preparation Time: 15 minutesCooking Time: 15 minutes
Makes 6 naans.
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The most Helpful Favourable review
This one's a real winner!! My naan turned out quite soft and incredibly tasty, even on its own! I also garnished it a generous amount of cheese to add that extra richness to it! A sinful, crispy delight!
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