Naan

Naan pulled from a tandoor in Meerut, in northern India, stacked in a steel colander with its blistered, charred spots still fresh. Traditionally this leavened flatbread is baked by slapping the dough against the hot inner clay wall of the oven, where it sticks, bubbles up within moments and browns to as much char as the baker wants. That mix of scorched freckles and a fluffy, chewy middle is what a skillet at home never quite copies.