I think the universe is trying to tell me something. Like…when it rains, make Indian food! I brought my umbrella this time, but even when you’re taunting those storm clouds with knee high suede boots, it does not rain. Not until you step inside. Its a cruel triumph, I know. Anyway, we had leftover Butter Chicken (Murgh Makhani) in the fridge and I decided to make some naan. Murgh Makhani and naan are culinary soul mates very much in the same way milk and cookies are. Great dunkability exists in both partnerships.
Traditionally cooked in a tandoor, naan can also be made on the stove top or, as demonstrated here, in the oven. It keeps for a least one week in an airtight container in the refrigerator and only needs to be briefly revived in the oven.