Leave naan to imagination

Our obsession with bread probably started with Banana Leaf's roti canai (roti cha-nay, not ka-nay),  a flatbread from Malaysia. It is cooked on the spot and dipped in curry sauce, a great snack or starter. 

We'd also ventured into chapati which is another flatbread that is unleavened (uses no yeast). Y has tried these breads using  roti

Recently we've gotten hooked on eating at a mean Indian restaurant (review to come!) and have been ordering all their breads, just to try out and see what their differences are. The photo above is Y's successful attempt at naan or non, which is a leavened bread and a common staple in Central and South Asia. 

Y used some of his leftover dough for this week's bread and made them into these flat breads. He did add some milk (it should be yoghurt) so that the dough would be silkier than usual. He simply flattened the dough out by hand and plopped them onto the heated pizza stone in the oven already set at the highest temperature. He'd turn the bread over with a pizza turned when the bread started puffing up. When cooked, he put them on our dining table ... hot bread from the oven, great with some lentil soup (dal) or a nice hot curry.   

Now naan (and other flatbreads) is not left to our imagination. We can make it in our own kitchen!

Some naan recipes to try:

http://indianfood.about.com/od/breadrecipes/r/naan.htm