Naan
Naan’s signature blistered crust cames from brutal direct heat. A tandoor runs as hot as 900°F (482°C), charring the naan in minutes. A steel preheated for a full hour banks enough fierce heat to mimic the tandoor wall convincingly, creating a fast, dramatic rise. Yogurt tenderizes and clarified butter keeps everything supple. Finish with Garlic-Green […]
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