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8d • Saturday Bake Along
Naan. Three ways. One decision.
Yeasted. Sourdough. Cast iron or open flame. I just pulled the yeasted version and it’s exactly what you want it to be. Soft, blistered, a little charred on the edges. I made a sandwich out of it before I even got the camera set up.
The recipe is in the Pantry and it’s got all three methods built in. But before you just pick one, go watch Ollie’s video that’s embedded right in the recipe. He breaks down the differences in a way that’ll actually help you make the right call for where you are right now.
Yeasted is faster and more forgiving. Sourdough brings a depth of flavor that’s hard to explain until you taste it. Cast iron gets you there without any special equipment.
Grab all three recipe and pick your path: https://pantry.bakinggreatbread.com/?search=Naan
What are you making it with? Drop it below.
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Naan. Three ways. One decision.
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