Frankly, it’s hard to think of puns for something so delicious. I just blank out at the sensation of the crisped fluffy texture, garlic undertones, and buttery notes. Add in that the first time I attempted to make naan way back when…it was a disaster. So why sugar coat something I hold into such esteem?

The first time I made naan was a huge personal flop. My roommate, who tried it with me, doesn’t recall it, but I vividly do. The crunchy exterior with a gummy interior…yuck. So, it did take time for me to warm up to redo something that, while I adore, am not personally culturally connected to. Maybe I just wasn’t meant to immerse myself in the rich world of Indian cooking beyond makhani, dal, tikka masala, and vindaloo (which the latter two are technically British and Portuguese respectively)? So rather than place my trust in a cookbook, I scoured the internet for a recipe I felt confident in. One that even a beginner could do in a respectful and delicious manner.

Enter Cook With Minali! Who knew such a treasure trove of wonderful cooking was waiting for all who want delicious vegetarian fare! I’ll link to her blog post of her recipe, which I followed the stove top version for optimal texture…but I still count it as a bake since she does have oven instructions. Bite me, it’s my blog and would you rather I hide her secrets to wonderful naan? Thought so. Honestly I cannot get over how great her naan is, and am excited to make more of her dishes.

Only tip I have this time is if you’re not a fan of oiling the naan, you can go the flour your naan before rolling (same with the rolling pin) but this may take away from the finished texture given the ingredients to make naan yield for a softer finished good.

Click here to go to recipe! (external link)

Stay Hungry!
XOXO
Mish ♥

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