The Art Of Soft, Blistered Naan

Great naan starts with a wet, generous dough. We hydrate our flour well, knead it until silky with salt and a spoon of yoghurt, then rest it for hours until it turns puffy and alive. Each piece is stretched by hand rather than rolled, keeping the air inside for those prized bubbles.

Then it slaps straight onto the screaming-hot tandoor wall, blisters in seconds, and comes off the heat to a brush of melted butter and garlic. Come taste it fresh at Amaravati Kitchen — torn, steaming, and made for scooping up curry.