Leavened oven bread (Naan) from Madhur Jaffrey's Indian Cooking, Revised and Expanded by Madhur Jaffrey

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Notes about this recipe

  • rionafaith on September 19, 2016

    p. 139 -- The baking method for this is a bit creative to compensate for not making this in a tandoor: starting with cooking each naan on a preheated baking tray (I used a pizza stone which I think was even better) for 3 minutes and then blasting it under the broiler for 30 seconds to brown. Since I have a separate drawer-style broiler that shares a dial with the oven, it was a bit complex to keep not only moving the bread but keep switching from 500* on the oven to the "broil" setting, then switching it back to 500* and letting the oven heat again... but it was doable, and using an extra pair of hands (my bf standing by) to open the oven door and pull out the rack while I slapped down each rolled-out naan definitely help. I'd recommend employing an assistant! Also, use a timer and pull each bread at the exact time indicated -- I overcooked the first one by not even a minute but it was much more cracker-like than the later ones which were much more soft and pillowy.

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