Most recipes for nan (or naan) call for yogurt and milk, but this version is similar to one I have enjoyed in Indian restaurants. This recipe is adapted from the one provided to us by the famed Bombay Palace Restaurant of Montreal (and many points beyond). Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. Use a cast iron pan for stove baking, or bake on the grill (page 000 for tips).
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Hi there, fellow home and pro baker and fan of great recipes….