Naan but the best: Make the flatbread without a tandoor

No need for a specialised oven – this naan, plain and filled, is made on the stove.

I always look forward to having naan when I am at a North Indian restaurant. It’s a treat to eat the flatbread, blistered and crisp on the outside but with a fluffy crumb, with bright red tandoori chicken, onions and chunky dhall.