In the world of culinary delights, naan and pita bread stand as two unique and cherished flatbreads, each with its own set of characteristics and cultural significance. As we wrap up our exploration of these flavorful staples, it’s important to consider their place in our culinary repertoire. Many recipes call for naan to be coated in butter or ghee after being cooked, but this can be substituted with a thin layer of olive oil or no oil at all if you’re going to keep them well-covered.

Brush with ghee or butter (optionally also garlic – but yes you absolutely should!) –- Remove naan from the stove, then brush with melted ghee or butter while it’s still hot. Garlic is an optional extra, but it’s so good! Aim for fast cooking (also as not to burn the ghee). The faster it cooks, the closer you get to real naan like that cooked in the fierce heat of a tandoor, and the fluffier your naan will be! Flip the little bundle over and use a rolling pin to roll them out being careful to keep the cheese safely inside. See this recipe used in my weekly meal prep. Originally posted 8-8-10, u pdated 12-15-15 What is the Difference Between Naan and Pita Bread?The slower it cooks, on the other hand, the less fluffy the naan will be. 2 to 2 1/2 minutes total is ideal. Beyond this, the naan will start to dry out inside and you’ll lose the signature texture; and finally Thoran-style Indian Cabbage Salad– made with a spiced coconut “sambal” of sorts, I am ridiculously obsessed with this salad! After flip, 45 – 60 seconds more– The blistered side (photo #17) will only take around 45 seconds to cook. You’re just looking for a little charring on the blisters and for the surface of the second side to be cooked.

Bring together by hand– Once the mixture is too stiff to practically mix with a spatula, switch to hands. You don’t need to knead the dough, just mix it with your hands to bring it together into a cohesive dough; Instant Yeast –I like to use Instant Fast Action Dried Yeastin my recipe. This will save us additional time for activating and foaming.Here’s what you need to make the puffiest, fluffiest, bubbliest naan of your life. No fiercely hot tandoor required (unless that’s how you roll … )