Naan

I've made this recipe several times. It's excellent!

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I've made this many times, but I didn't use the onion seeds or the kalonji. It was still perfect! I added my photo!

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Yummy! I used a pizza stone positioned close (3-4 inches) to the electric (grrr!) broiler coil. What is kalonji?

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Really enjoyed the naan - used half semolina and half all purpose flour, added onion powder and garlic powder and a half teaspoon of garam masala - used a skillet on the stovetop with olive oil and they were great!

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this naan was great, minus the fact that there wasn't any salt in it (that's why i had to ding it by one star). I changed it up just a bit and used regular butter instead of ghee, i also didn't use the onion seeds and next time i will be careful to add 1 tsp. salt to the dough.

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100 out of100 it is one of the best recipe i have tried .Charishma is my fav

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I've never made bread before, so making Indian bread my first time, I didnt know if I was doing things right or not. I fried mine in a skillet and it went well with dinner, but it wasnt as soft and fluffy as real naan. I will try out a couple other naan recipes, but at least I know that the taste of this one is what Im looking for!

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oh yeah love this one. made it with #25587 and it was wonderful i just need to add cheese or look for other naan recipes but this will be a main stay. thank you Charishma Ramchandani for a wonderful recipe.

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Great recipe for naan. I baked mine in the oven at about 400 for about 8 minutes I think.

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I made this recipe with the option of water. They were tasty but not exactly what I was expecting. They turned out a little dense. But they looked great! The only variation I made to the recipe was that I one tablespoon of garam masala to the mixture. I was a little confused because the recipe does not say where to use the onion seeds so in my version that ingredient was left out. I was not sure to add it to the flour mixture to to add on top of the naan. I will defiantly try this again with the milk option .

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Wonderfully soft, tasty naan!! I used the milk option and used onion powder instead of the onion seeds (I didn't have any). I did all the mixing and kneading in my Kitchenaid mixer and had to add a couple of extra tablespoons of flour since I wasn't working more in by kneading on a floured surface. I divided the dough into 4 pieces and they were the perfect size. Thank you so much for sharing this recipe. I will be making these often!

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Extremely soft naans were a product of this recipe, even better than the ones sold at our local resturants!!!! This is the recipe i will now keep. Thanks for sharing Charishma.

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These naan were very good. I let the dough sit for 10 minutes after seperating it into six parts. I spread the naan out with my fingers instead of rolling them out, and I sprinkled sesame seeds on half of them. Delicious!! Will definately be making these again! Thanx.

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Very good tastes just like the naan bread we used to have when I was a child and lived in afganhistan~!!!

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This was great! Been a follower of ur recipes for awhile. I left my dough to rise in the oven for 2hrs at 50C. Rose beautifully. Didn't have onion seeds, used yoghurt with garlic in it. Added an extra kick! Thanks for the recipe!!

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Wonderful! On my first try I used wholemeal flour and they didn't puff up--but tasted ok as flat breads. Husband said they tasted good & he knew they were healthy, so... But 2nd time around I used all purpose white flour, butter instead of clarified butter, and (feeling adventurous) divided dough into 2 batches and rolled some chopped garlic into the 2nd batch. They were great!!! (Under my oven grill they took 1 min 30 seconds each side)Husband said they tasted better (!) than the ones from the Indian Restaurant so Thank You, Charishma Ramchandani!

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This was a very tasty recipe. I made a few small substitutions, mostly because I was too lazy to go back out to the store to get what I really needed. I used straight butter instead of clarified, and sour cream instead of yogourt. I also omitted the onion seeds (though I will use them next time). I was trying to make this recipe come out just right under the broiler, but it doesn't quite, and I will be doing this in my cast iron like usual next time. But, YES, there will be a next time! Excellent flavour and I loved the texture! Thank you for sharing!

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Very good! I added a layer of cured olives to the bottom of some of them and they were freaking heavenly. They are also pretty good pan fried in some olive oil.

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This is a great recipe, but I added some things... I used 1 cup of semolina flour and 1 cup plain flour. Semolina flour is a stronger flour and is used alot in breads, pizza doughs and such. It gives this bread (naan) a better texture, much more like restaurant quality. I also ommitted the onion seeds, and added onion powder (same amount) to the flour mixture when mixing. I also did not use my oven or grill. I find it much easier to cook in my cast iron frying pan. (On the stove top) Just get your pan hot and immediately before placing your dough in, spray it with olive oil spray. It only needs 30 seconds to cook on both sides and it looks and tastes like restaurant quality. I made this as an accompaniment to Butter Chicken with raita.

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This was really good. It took just about a minute for each naan to broil. It puffed beautifully. I would suggest that after forming six balls, let the dough rest a little. Otherwise, it was quite difficult to roll. I made a couple of garlic naans as well. Thanks for the recipe.

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