The Blister and Char
The perfect naan should have large, dark blisters from the intense heat of the clay oven. These charred spots provide a smoky flavour that you just cannot get from a regular stove. The dough should be pillowy and thick in some parts, while being thin and crispy in others. It is all about that textural variety.
The Pull Test
When you tear a piece of naan, it should have a slight elastic stretch. If it snaps like a biscuit or feels like cardboard, it has been overcooked or left out too long. Whether you go for plain, butter, or garlic, the bread should be pliable enough to scoop up thick chunks of curry or dhal without breaking. It is the ultimate edible utensil.
Quick answers
- What is the most popular type?
- Garlic naan is a crowd favourite for its aromatic punch, but cheese naan is also very popular in Singapore for those who want something extra indulgent.
- Is naan the same as prata?
- No. Naan is leavened and baked in a clay oven, making it bread like. Prata is unleavened, oily, and fried on a flat griddle, making it more like a pastry.