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Naan is a soft and pillowy Indian-style flatbread traditionally made in a tandoor, or cylindrical clay oven. It’s made from a yeast dough enriched with yogurt and olive oil and delicately flavored with anise seeds. After rising, the dough is rolled out and slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. While the bread is still warm, it is brushed with melted butter. In this recipe, I replicate the high heat and charred flavor of a clay oven by using a very hot cast iron skillet or nonstick pan. Homemade naan is quick to make, save for the rising time, and so much more delicious than store-bought. Pair it with tandoori chicken, butter chicken, or smoky chickpea, lentil, and vegetable soup.
