Last week I introduced you to Lamb Tikka Masala, a wonderful Indian dish. But no Tikka Masala would be complete without some gorgeously blistered traditional flatbread.

Truly traditional Naan would involve the use of a tandoor oven, but since most of us do not have one of those, I've discovered that you can get a very similar taste and texture from a cast iron skillet instead.

HOW TO MAKE SURE IT'S DIVINE:

1. Be patient! As with any homemade bread, it takes time to rise properly and requires kneading. If you rush this process, the bread will be tough and the wrong texture. Give it the proper time.

2. Make sure your cast iron skillet is we...

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