Chili Naan

A stuffed bread rather than a topped one, which makes more difference than it sounds. Our chili naan is filled with a mix of chopped green chili and spices, sealed inside the dough, rolled flat and baked against the wall of the clay tandoor until it puffs and blisters.

Because the filling is inside, the heat distributes through the whole bread instead of sitting on the surface. You get soft dough first and the chili a moment after, and it carries through the entire piece rather than fading between bites. A topped naan gives you sharp hits of spice wherever the chili landed; a stuffed one gives you something steadier. Cut it open and the filling should run evenly to the edges.

It comes out charred in spots from the tandoor wall and brushed with butter, finished with fresh cilantro.