Basics

• Traditionally, chefs hand-stretch their flatbread dough and bake it in a contraption called a tandoor oven, a high-heat, charcoal- or wood-burning stove made of clay or ceramic. The heat-trapping qualities of the tandoor oven give this type of flatbread a fluffy, tender interior with a crisp, smoky outside. If you don't happen to have a tandoor oven, you can achieve similar results at home by cooking naan dough on a griddle over medium heat until browned on each side or broiling it in the oven for about 30 seconds to one minute per side.

Ingredients

• Basic tandoori-style flatbread comes from a simple dough of dry yeast, water, milk, butter, flour and salt. To give the bread its signature crispness, you'll also need oil for your griddle and melted ghee -- clarified butter -- for brushing. Some naan recipes add a dash of sugar and substitute yogurt for milk, which yields a richer, creamier consistency. To give your tandoori naan a little more kick, try seasoning the dough with sliced green onions, dill or cumin.

Pairings

• Most often, tandoori naan is served as an accompaniment, great for sopping up bits and sauces left over from savory dishes, such as Indian curries and kebabs. In this way, you can essentially serve palate-cleansing tandoori naan in the same way you'd serve a dinner roll. It also makes a great appetizer and pairs nicely with pinot grigio wine, red ales or medium-bodied dark ales. Also in the realm of snacks and appetizers, toasted naan makes a perfect dipping companion for hummus.

More Suggestions

• In the modern culinary landscape, tandoori naan bread has broken free of its traditional pairings. This flatbread lends itself to chicken sandwiches, deli wraps and paninis, and can be served with dips or on top of salads when toasted and broken into chips. Tandoori naan also makes a wonderful substitute for pizza dough, adding a satisfying crispness and mild flavor to traditional pizzas, curry pizzas and vegetable-heavy pies, such as pesto pizzas.