Simple flatbreads are staples throughout the Middle East, and while we usually associate naan with Indian cooking the word comes from Persia. Baked on hot flat surfaces, they’re ready in a few minutes.
Nazli Karimi Cassel works behind the scenes at Wellspent Market to keep things running smoothly. Born in Iran, Nazli’s Persian family had just-baked naan, handfuls of fresh herbs, and creamy feta on the table at every meal.
Her sister Nazanin (@chicliving) gave her Yasmin Khan’s first book, Saffron Tales, to connect her to their home country through food and cooking. While she grew up eating it, Nazli had felt making Persian food was out of reach.
Now she makes this naan, adapted from Kahn’s book, all the time, and we couldn’t be happier that she’s sharing it with us. Now if we can only persuade her to show us how she makes tahdig.
The yeasted dough includes olive oil and yogurt, so the naan comes out very tender. It’s perfect for scooping up shakshuka and other saucy dishes. We used our Edison white wheat flour from Camas Country Mills, a great substitute for industrial AP flour. You could mix in some whole wheat flour, too, like our Red Fife.