Naan

A soft, leavened flatbread from South and Central Asia, traditionally slapped onto the hot inside wall of a tandoor, a clay oven, where it blisters and chars in minutes. It's commonly enriched with yogurt, sometimes milk, and often brushed with ghee or butter after baking. At home, a very hot cast iron skillet or a pizza steel under the broiler gets you close.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Get the skillet smoking hot, and keep the naan covered in a towel as each one comes off. They stay soft and steamy.