A Real Naan-Starter. As @CooksIllustrated test cook Steve Dunn looks on, associate books editor Nicole Konstantinakos shows off several rounds of slightly charred Indian-style flatbread while working on a #recipe for homemade #naan. Naan presents a bit of a challenge from a recipe development standpoint: after all, most home cooks don’t have access to a tandoor, a live-fire cylindrical oven traditionally used in south, central, and western Asia to prepare everything from flatbreads to roasted meats. Though the lack of specialty equipment certainly represents a large hurdle, there are many smaller barriers to overcome as well, including achieving naan’s signature charred exterior while keeping the interior soft. So far, Nicole’s experimented with such fixes as substituting a super-hot cast iron pan for a tandoor and mixing yogurt into her dough to keep the final loaves tender, but there’s still more testing to be done—now all we need is for someone to develop a curry recipe to go with ...