Naan is a soft and pillowy Indian-style flatbread traditionally made in a tandoor, or cylindrical clay oven. The dough gets slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. Fortunately for all of us, it's possible to make naan at home and replicate the high heat and charred flavor of a clay oven by using a cast iron skillet or nonstick pan. I've tried many recipes with varying degrees of success; the first time I made this one, my husband was still talking about it the next day, so I knew I had a winner. It's pretty quick -- save for the rising time -- and so rewarding, especially once you taste how delicious it is compared to store-bought. Serve with soup or Indian-style curry dishes (see below) for soaking up the sauce.
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| Here's a menu that's easy enough for a busy weeknight but also special enough for company. Homemade naan would be delicious too!
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