Garlic Naan

Naan traveled the Silk Road before arriving in the kitchens of the Indian subcontinent. Persian bakers shaped the original, cooking it against the walls of clay ovens where temperatures reached 900 degrees. The bread puffed, charred in spots, and emerged soft enough to tear with your hands. That tradition endures. Your home kitchen can honor it.

The tandoor presents an obvious challenge for home cooks. You don't have one. Neither do I. What you do have is a cast iron skillet that can withstand punishing heat and a broiler capable of finishing the job. This combination produces naan with the characteristic leopard-spotted char, the pillowy interior, the slight chew that makes this bread so satisfying to tear and dip.

Yogurt is the secret weapon here. It tenderizes the dough, adds a subtle tang, and contributes to the browning you want on the surface. Use full-fat yogurt. The reduced-fat versions contain stabilizers that interfere with the dough's development. This is not the place to count calories.

I've taught this recipe to students terrified of yeast. By the end of the class, they're rolling dough with confidence and arguing about the proper amount of garlic. The technique is forgiving. The results are immediate. You'll pull the first naan from your skillet in under two hours from when you start mixing.