Looking for tips on how to recreate this super-light flatbread (pic included)
There's a middle eastern restaurant near me that serves this amazingly light, bubbly flatbread (see pic). It's on the menu as a naan but doesn't resemble the type of naans you get in indian restaurants at all - it's incredibly light with huge bubbles on the top. Any ideas how I could go about making this at home? I'm guessing that the bubbles mean it's a very wet dough.