Breads in my mother\u2019s home kitchen was made up of the traditional flatbreads like roti, theplas<\/em>, parathas<\/em> and naans<\/em>. After leaving India, my world stretched beyond, and now I count tortillas, pita, lavash and focaccia in my ever-expanding flat world.<\/p>\n\n\n\n The common theme I found in ancient food traditions, is, that bread was mostly baked flat, without yeast, and over a hot fire or in large rustic clay ovens, like the tandoor<\/em>. The fuel of the world has been grain-based and made fresh daily. The beauty of making any recipe over generations is an affirmation to all those who came before us, I like to think that with this one, we\u2019re breaking bread together in my kitchen.<\/p>\n\n\n\n Naan is more of a restaurant treat even in India; it is still the most recognized Indian flatbread across the globe. Since most home kitchens don\u2019t have the traditional clay oven, my sisters taught me to improvise using either a hot pizza stone, a cast iron pan or an Indian iron tava<\/em>. You can roast\/toast them over the open flame, or cook them in the oven under the broiler.<\/p>\n\n\n\n This recipe will show you both options. A shorter snippet video shows you the stove-top version and the full video, shows you the broiler method.<\/p>\n\n\n\n Serves 4-6<\/strong>
Prep Time: 15 Minutes | Resting Time: 45 \u2013 120 Minutes | Cook Time: 30 Minutes<\/strong><\/p>\n\n\n\n\n
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