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    You are in: Home / Recipes / Madhur Jaffrey's Naan Bread Recipe
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    Madhur Jaffrey's Naan Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 07, 2011

      I usually have a lot of trouble with breads, but this one works perfectly if you follow it! The dough is a dream to work with, and really nice to knead. I made this for dinner tonight (T-minus a few hours) for my boyfriend's family. I left my Jaffrey cookbook at home so I was really happy to find this recipe online! As a city girl I like to make these mid-westerners try something new once in awhile. :)
      A note: My oven here does not work simultaneously with the broiler. I find that 4 minutes at 500 F cooks and browns the breads up well.

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    • on June 22, 2014

      Brilliant recipe. Easy to follow & it worked perfectly. Made 6 large nann breads, which are deliciously soft. I added coriander leaves and nigella seeds. Yummy!

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    • on January 16, 2014

      I love this recipe.

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    • on October 18, 2013

      A very good Naan recipe; I followed it exactly and it made a large batch of dough so only finished half of it and then froze half for a later date - not sure how that will turn out but will be interesting. Made this to go with Chicken Tikka Masala and loved it. When finished I brushed with a mixture of butter, garlic and cilantro and it was the perfect bread for our Indian themed dinner. The taste and texture of these were as good or better than any I've ever had in an Indian restaurant.

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    • on May 23, 2013

      I have a Madhur Jaffrey cookbook with a naan bread recipe where she uses no yeast or egg, only baking powder and half wholemeal flour/half white, plus yogurt and oil. She obviously makes it various different ways. I can't really see the point of adding baking powder if you are using yeast. Maybe it puffs up more.<br/>The advantage of avoiding yeast is the speed of making the breads when time is short, such as coming in from work hungry or back from a pub with friends. This means you don't have to buy take-aways when in a hurry! I use 100% wholemeal plain flour with extra virgin olive oil, juice of a lemon, yogurt and bicarbonate of soda, and add crushed garlic, curry spices and poppy seeds to the mixture. The naans can be rolled out while heating the grill. I'm sure they are not so doughy and puffy as the ones made with yeast but they are very tasty.

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    • on April 12, 2013

      This is the recipe I will be using in the future. It was easy to work with and turned out great. My first one was best as I didn't have flour on it like the others. Will try not to use flour next time.

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    • on April 06, 2013

      We really enjoyed this recipe. The naan bread was perfection. Soft, tender and very flavorful. It was perfect served with chicken curry. Quick, easy to make with great instructions. I will definitely be making this one again. I have added this to my Favorites Cookbook for 2013. Kudos to you. It was a wonderful base for a sandwich when paired with Madhur Jaffrey's Naan Bread Thank you for sharing. Made for Pac Spring Safari 2013.

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    Nutritional Facts for Madhur Jaffrey's Naan Bread

    Serving Size: 1 (160 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 434.4
     
    Calories from Fat 72
    16%
    Total Fat 8.0 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 37.7 mg
    12%
    Sodium 292.2 mg
    12%
    Total Carbohydrate 76.0 g
    25%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.8 g
    11%
    Protein 12.9 g
    25%

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