Let’s be crystal clear about one thing. I don’t have a tandoor or clay oven. Tandoors are Indian in origin, and naan bread – a delicous chewy flatbread which is served hot – is traditionally baked on the walls of the oven while meat cooks over a charcoal or wood fire inside. But I discovered you can make a decent naan bread without one. Naan bread is traditionally spread with ghee (which is clarified butter) or regular butter and is often used for scooping up saucy Indian fare. (Like butter chicken. I could eat butter chicken for breakfast I JUST LOVE IT SO MUCH.) I found a great little recipe for naan bread in my Joy of Cooking. It’s not exactly authentic – no ghee here! - but I’ve made this recipe a couple times now and I think you have to try it too. If you like fresh hot bread you will probably love it as much as I do. (Regardless of whether you’re eating it with Indian food!) This recipe makes a lovely flatbread that you can eat as is or add your own toppings. (I wonder if it would make a good pizza or base for bruschetta?)