Even in India, naan is considered "restaurant" bread. This may be because it calls for a traditional tandoor oven, which few home cooks own. We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor — but without the 1,000-degree heat.
Why This Recipe Works:
Work in Extra Fat
Don't cut corners with fat in this bread. Working in some extra fat, by way of whole-milk yogurt, vegetable oil, and an egg yolk, kept the dough from drying out even after being cooked.
Chill the Dough
Refrigerating the dough for several hours kept it from snapping back during stretching. This cold fermentation encourages the relaxation of gluten strands so that the dough is more flexible. And there was an added bonus: preparing the dough the day before freed up time the following day for cooking the rest of the meal. What's on the menu? Try our recipe for saag paneer.