Grilled Naan with Herb Butter

Every great American summer gathering needs bread that does work. Not the sliced stuff in plastic bags, not the rolls that sit forgotten in a basket. I mean bread with presence. Bread that tears into shreds for scooping, that soaks up the juices from grilled lamb, that carries hummus or tzatziki from bowl to mouth without apology.

Naan belongs at your backyard table as surely as it belongs in Delhi. The technique traveled here decades ago and found a natural home over American charcoal. Our grills run hotter than most tandoor ovens anyway. That fierce heat creates the leopard-spotted char, the steam pockets that puff the dough into pillows, the slight chew that tells you this bread was made by someone who cared.

The yogurt in this dough does three things worth understanding. It tenderizes through acidity, keeping the crumb soft even after the exterior chars. It adds a subtle tang that cuts through rich foods. And it creates moisture that generates steam when the dough hits hot grates. Science dressed up as tradition.

I've watched guests hover around the grill when these come off, reaching for the bread before it even hits the platter. The herb butter melts on contact, running into every crevice. Make more than you think you need. You'll need more.