A teardrop shaped leavened bread cooked in a tandoor. Nan bread is cooked by slapping it onto the wall of the tandoor where it sticks while baking. Nan has a unique flavour because it is cooked in the tandoor alongside meaty kebabs. The kebabs give off juices which burst into little droplets when they hit the charcoal imparting a smoky flavour to the nan. There are numerous types of nan including stuffed ones. For example, a kulcha is a nan stuffed with onions and a Peshwari nan is a nan stuffed with sultanas, coconut and ground almonds.
There is a recipe for nan bread in The Curry House Cookery Book
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