So I'm tickled to death that I was able to recreate this quintessential Indian bread in my American kitchen with no special equipment but for a broiler oven and a baking stone.
It took a few trials and errors but I think this is IT!
This recipe is so close to the real thing, that as I had my nose glued to a hot Naan as I butteredit - I was hit by a wave of nostalgia and I was instantly transported to a dhaaba (road side eatery) in India. Here's why - wait for it...... NO yeast!
If you've ever eaten a Naan prepared with yeast, I think you'll agree that it's a bit like eating a naked pizza crust and then it has that unpleasant smell to it. Not here, folks!
If I haven't yet sold you to the idea of homemade Naan , how about the savings - it cracks me up when I see people check out a $3.99 piece of pre-made Naan at the grocery story when for that, we could make enough for 6 people! And, we can use the dough cycle or knead cycle on the bread machine or food processor - so no back breaking kneading involved.
I don't know if you can tell, but I am so excited about this recipe coming together, that I can break into song and dance. So lets get cooking instead!