I could not believe how easy this was. First time I've ever made Naan, and they turned out perfectly. I used a cast iron skillet, nearly dry. (I did add a little butter in the middle). I also added a little extra salt to this recipe. The Naan turned out perfectly soft and pillowy and was delicious. It looked even BETTER than the photos. It was also great the next day. I will save this recipe and use it again and again. Next time I'm going to try adapting this recipe for garlic Naan.
This did not turn out well for me at all. I should have read the reviews first so i knew to flatten them super thin. Mine were way too thick, never puffed up and were doughy.
Great recipe! Roll it as thin as you can get it for best results! I did mine on the stove top & it turned out perfectly.
This is my first time making naan. These were pretty good, but I definitely prefer the store-bought kind. I didn't care for the texture of this. I've made a flour tortilla recipe (#204109) that is very similar but uses shortening and milk (or water) in place of the yogurt. I like the texture and flexibility of the tortillas a lot better. Thanks for sharing!
I gave it 5 stars because it's easy to prepare and make. I found you didn't need to use the oven. I will add more salt next time. Thinner is defiantly better. I will use rolling pin next time. This is a keeper
Wow - this was amazing and simple! I used a homemade yogurt and thought the acidity went really well with the salt. I made a half batch, and cooked them on a baking sheet under the broiler since my stove top was occupied. Next time I will make a double batch :)
this was great! i used chobani greek b/c its all i had in the house. i had to add a little hot water and a little olive oil b/c it was too dry for me. but no problem as long as you let it rest the hour. i was worried!<br/>the secret is to roll it out as thin as possible.<br/>the flavor was great! ans i used less salt and baking powder b/c i have sodium issues.
I wouldn't describe this as 'naan bread', not as we know it anyway, as it's much lighter than the traditional bread. However, it has a really nice taste, and doesn't take as long to make as the traditional, so will definitely make again. I tried various methods of cooking, frying, baking and broiling and our preferred ones were those dry-fried on both sides, as the ones which went in the oven crisped up too much