Naan is a leavened flat-bread that we are most familiar with by way of North Indian cuisine. But variations can also be found in West, Central and South Asia.
The bread is traditionally baked in a clay oven or tandoor, but the cooking process has been adapted for the domestic oven for those who want to make it at home. In this recipe, it is made in a pan on the stove.
Click on the Star2.com link below to get the complete recipe and cooking instructions, plus tips on what flour and ingredients to use, and what stuffing and flavours to go for.
