There is honestly nothing better than fresh naan, right? Most of us assume it’s impossible to get that authentic, pillowy charred texture without a massive clay tandoor oven hidden in the backyard. But you don’t actually need one. According to the team over at Misryoum, you can pull this off on a standard stovetop with little more than a heavy skillet and some patience.
The real secret to this version—and it’s a good one—is skipping the yeast entirely. By using baking powder as your leavening agent and buttermilk to kick things up a notch, you get this incredible rise that feels almost professional. It’s tangy, too. Wait, actually, the tanginess comes mostly from the buttermilk reaction. Whatever, it tastes great.
We tried testing this in the oven initially—or maybe we didn’t, my memory is hazy on that first attempt—but the results were just uneven. One side burnt, the middle was doughy. It was a mess. That’s when we pivoted to the cast-iron method Misryoum recommends. You just heat the pan until it’s smoking hot, drop the dough in, and watch it puff. That high heat is exactly what mimics the intensity of a tandoor.
Don’t forget the lid. Honestly, just throw the lid on for the final few seconds. It traps the steam, making sure the bread stays soft instead of turning into a giant cracker. It’s such a simple trick, really.
It’s best eaten immediately, obviously. Stored in an airtight container, you can stretch it to a day, maybe two if you’re lucky, then just pop it in the oven to warm it up. The smell of that charred flour—it really fills the whole house, kind of addictive.
Still, nothing beats that first bite right off the heat.