How to make Naan

Why cooks start here

Naan is cooked the way tandoor kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Naan is a product of tandoor tradition, its origins deeply rooted in the kitchens that line the streets of North India. It's a staple that graces the table at any time, whether accompanying a fragrant curry or simply enjoyed with a smear of butter. This version translates that essence into a home-friendly approach, capturing the same warmth and sharing spirit. The naan should emerge soft and pillowy, with a slight tang from the yogurt and a hint of sweetness from the sugar. Generously brushed with ghee, it becomes delectably rich, inviting you to tear into it with eager hands. The salt, judged by instinct, balances the flavors, making each bite a tender embrace of tradition.