Other
Naan Bread
A leavened wheat flatbread. The dough is flour, water, yeast or yoghurt, and salt, cooked against a very hot wall or pan so it blisters.
Origin
Associated with tandoor cooking in South Asia and now baked in many home kitchens.
Flavour
Mild, slightly tangy if yoghurt is in the dough, with charred spots.
How to use it
Heat it and serve it with sauced dishes, or tear it while it is still soft.
Storage
Keep it wrapped at room temperature for a day, then refrigerate or freeze.
Recipes using it
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