Naan at Mango Pickle

Too often naan acts as a ho-hum scoop that gets whatever you are eating from point A, the plate, to point B, your mouth. Not so at Mango Pickle, where the Indian flatbread gets the attention it deserves. The slow-rise naan ($3) is served warm with a light gloss of butter and a sprinkling of sea salt. Once the fluffy, buoyant bread arrives, you’ll want to tear it with abandon. Chef-owner Marisa Paolillo says her naan represents “the best of both worlds” in terms of European and Indian approaches. She uses poolish, a pre-fermented yeast starter, to give a bit of sourness to the dough, which she makes using a high-quality bread flour from Wisconsin, a small amount of yeast and hours of rising time. As for baking, the naan are done to order. Paolillo bakes the dough on a stone plate at 550 degrees, where it takes just 6 minutes before going directly to the table.

5842 N. Broadway, 773-944-5555, www.mangopicklechicago.com

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