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By
Sasha GillAbstract
Naan breads are traditionally baked in a clay oven, giving them their distinctive burnished exterior and fluffy interior. To get a similar result at home, I use a combination of baking in the oven and charring over an open flame.
You can make three types of naan with this recipe: plain, garlic or the raisin, almond and coconut-stuffed peshwari version.