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[Bud Lite]

This flatbread from the North of India is at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom.

It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F!

That's hard to replicate at home, but this version comes pretty darned close.

On the Lodge Grill with Royal Oak lump charcoal.



1 - 2 minutes each side over high heat.

It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan!



It's ready to eat. And good!



Original recipe by Aarti Sequeira at foodnetwork.com.

http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe/index.html
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