About Recipe

Naan is most familiar and very popular in the South Asian countries like India, Pakistan at in all restaurants and road side dhabas. It is easily and readily available varieties of naan in Western countries. It does not carry any special significance, as it is merely the generic word for any kind of bread. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread. Usually Naan is cooked in a tandoor, from which tandoori cooking takes its name called tandoori naan. Typically, it serves hot and brush with ghee or butter. However, I made this without oven, tandoor with my favorite garlicy flavor. This version is sometimes prepared as a fast food. It can also be dipped into soups as dal, and goes well with sabjis/curry.

Ingredients

Cooking Procedure