ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Naan is the stuff carb dreams are made of. A soft, enriched dough, mildly salty and slightly charred, flash-cooked for big bubbles with a crispy exterior and pillowy insides, it’s the most indulgent utensil we’ve ever encountered. Originating in India and Pakistan, naan takes a richer turn from other flatbreads. We leaned into the tangy richness of yogurt to enrich ours, which complements a wide variety of dishes. Traditionally, balls of dough are smacked up against the sides of a tandoor oven, but if you don’t have one of those at your disposal, don’t worry. We’ve got three alternate, more accessible, cooking methods for you to try out. No matter which method you choose, the end result is a tearable, shareable, eminently usable bread—and the best way we know of to scoop up curries, sauces, and chutneys. You may never use a fork again.