A staple in many Middle Eastern and South Asian cuisines, naan is a traditional Indian flatbread best paired with a hot bowl of curry and cooked in an authentic clay oven called tandoor.
For this festive season, chef Pepa Escalante prepares her version of this teardrop-shaped leavened bread accompanied by harissa — a North African spicy chili paste — for a tantalizing feast of flavors.This recipe is a nostalgic ritual for Escalante, a Culinary Arts alumna of the De La Salle-College of Saint Benilde and a former instructor at the School of Hotel, Restaurant, and Institution Management .
About 10 to 12 minutes into the final proofing, place a clean skillet on a stove and turn to medium heat. Use a kitchen towel to spread a thin layer of cooking oil on the pan.9. Flatten the dough balls with a rolling pin, then cook one at a time on the hot skillet.10. As the bread heats up, small air pockets will start to bubble. Cook each side for about one minute.11. For the garnish, add cracked garlic to the melted butter.
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