Naan is traditionally baked in a tandoor (which is also the origin of tandoori chicken). A tandoor is an oven traditionally made of clay that can maintain a heat of around 900 degrees Fahrenheit.

Traditionally naan is made in a conical wood-fired tandoor oven, but here the dough, flattened into teardrop-shaped pieces, ...

If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor. 11. You can also stick it to a hot griddle and turn the griddle upside down over the flame. The ...

Add water gradually to achieve a soft dough. Cover it and let it rest for 2 hours to rise properly. Rub some oil on your palms, then shape the dough into small round balls. Roll each ball flat with a ...

Just like other Indian flatbreads, mostly cooked in a tandoor (hot clay oven fired with charcoal or wood), Naan can be torn and used to scoop up other food items, such as curry dips, and brought to ...