Photo: Carolina Ayala / Contributor
Originating in ancient Egypt and brought to India by the Persians, naan is one the most popular flatbreads in India. For hundreds of years, it was the part of the decadent cuisine of royal households that did not extend to their subjects. Even today, naan is not commonly found in homes as they are made in large tandoors; barrel shaped wood or charcoal fired clay ovens heated to over 600 degrees F. Restaurants are where most folks go to get naans as home ovens are not common in India.
Here in the west, if you have a pizza stone or a hot surface to put bread on, you can make naans at home. Taking a page out of my own book, I adapted the royal naan recipe from Masala to give this bread a thick fluffier consistency yet kept the spirit of a naan intact. I added plums, onions, and seasonings on top. Serve it with yogurt tossed with cumin and black pepper, bean spreads, flavored oils, or ghee as a starter or to accompany a hearty stew.