Aren’t you dying to pinch off a bit of this dough and taste it right now? This is where the process of making the naan at Tayyabs restaruant begins. One worker pulls off clumps of dough and rolls it into small balls.
The raw dough is laid over a very thick hot pad,
and then pressed up against the inside of the fiery “pot” of a stove.
The dough poofs up and blisters from the heat.
When they are finished, the fellow lifts them off the side with the long poker you see lying on the table below,
And piles them up on the counter to be plated and
to cute little customers like this:
If you find yourself in London, I highly recommend to make the effort to go to Tayyabs, to avoid the wait here is how you can reach them to make a reservation: