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A Naan is Born
March 14, 2011  |  by jess m  |  Malaysia, Penang, Tastes

We’ve eaten our fare share of naan in our lives. It always arrives all warm and bready, ready to sop up whatever delicious sauce beckons you from your plate of Indian food. Today however, we learned how naan is made, courtesy of the nicest man ever. He also happened to serve us the best meal we’ve had so far here in Penang (if ever you’re here, track down Punjaab Cuisines. Yum). Watching him make the naan we felt a little bit like the city kid who visits the farm and discovers that beef doesn’t actually come from the grocery store.

Cows are probably a bad example to use in this case, but you get the point.

Here’s how it’s done.

A golf ball sized piece of dough is tossed around to make it into a disc.

It's rolled out flat.

About 2 cloves of fresh ("Must be fresh!") garlic are squished into the dough.

You wet one hand with water, and one hand with oil.

Toss it around for dramatic effect.


Then stick the naan to the SIDE of the giant oven outside.

The oven is chained to the building so no one can run off with it. Which I'd like to see someone try, as it is made of made of solid concrete and was still producing enough heat at midnight to warm a city block.

A watchful eye is kept on the baking naan, while 14 watchful eyes are kept on the crazy Americans girls taking pictures of the whole process.

A long stick is used to place the naan directly onto the hot fire for a second, to crisp up the outside.

Finished! And seriously delicious.

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  1. If that doesn’t look great I don’t know what does. Thanks for sharing that, including the cooking method. I would never have guessed how that’s done.

  2. Double Yum!

  3. So the you aren’t blending in yet……interesting.

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