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I have made these several times and they are fabulous for homemade donairs or even for flatbread pizzas. I have discovered that I prefer cooking the naan on a smoking hot cast iron grill pan rather than baking in the oven. This way you get it browned without making it too crispy. I also brush with a mixture of melted unsalted butter, minced garlic, chopped fresh parsley & sea salt before grilling. Yum!

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cinamongirl March 04, 2011

Excellent. I brushed with ghee, garlic, parsley, sea salt and pepper prior to baking on a pizza stone. As a visual twist you can add a small amount of turmeric to the ghee mixture. It comes out a beautiful golden color with browning in spots and on the edges. Also, I only baked six minutes on the hot stone flipping at 3 minutes. Your mileage may vary depending on your oven, Great with Indian or Middle Eastern/Mediterranean food. I would definitely not recommend baking too long or rolling too thin or you will wind up with savory crackers and not flat bread. Not quite the equal of my favorite Indian restaurant, but darn close for cooking at home.

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Kosher Kook #2 January 26, 2012

I made this to go with "Chicken Curry in a Hurry" and raita. It was easy , I tossed every thing in the Cuisinart, and just gave it a few whirls. I cut the recipe in half, left out the soda and added 1/2 TBLS of yeast as others suggested. The dough was just right using the stated amount of flour (in half of course). I brushed it with garlic butter and sprinkled with cilantro and kosher salt before baking. The flavor and texture were great! This is definitly a keeper!

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momaphet April 25, 2007

I just loved this bread! Letting it rest ready makes the difference. Didn't use the poppy seeds but will try them next time. Thanks for posting! =)

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Aroostook June 04, 2003

This is a great recipe. I did have to flip the bread half way though cooking to get brown on both sides. If I waited for the top to brown on its own, the bread was very stiff. Very tasty.

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ramblngirl January 30, 2008

These were easy to make. I used a stand mixer with a dough hook. I did the second kneading by hand though. I also used the yeast as Varsha suggested and they came out great. Naan just started showing up in the local grocery store. My family enjoys eating this as dipping bread with the olive oil and Italian dipping spices. I flattened them out as thin as possible without tearing them and was able to fit two on a baking sheet. My oven took 12-15 minutes to brown them nicely. I will definately make them again. Garlic bread is getting too boring now!

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Chef Booshman February 04, 2007

this is as close as it comes to actually cooking it in the tandoor. they were delicious and fluffed up beautifully - though, i omitted the baking soda and added 2tsp active dry yeast, and i think this made much of a difference. i brushed the rolled out naans with ghee and sprinked some chopped cilantro and poppy seeds for a pretty finish. will be making this again for sure.

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eatrealfood February 28, 2005

Yum! I also used a smoking hot cast iron pan-worked great! I brushed mine with melted butter, topped with minced garlic and chipotle lime spice. Fast, easy and soft. I plan on using some for grilled pizza, the other for grilled chicken donairs. I will make these again and again and.....thanks for posting!

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Dib's August 04, 2013

Made the recipe as recommended. It was a little firmer than restaurant Naan is. I think next time I would use Ghee in lieu of butter and yeast instead of the soda for a more authentic flavor. It tasted good though, my kids loved it and it accompanied my Balti Butter Chicken nicely. Also next time I might brush it with butter and throw some minced garlic and cilantro on top =) Thank you!

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erinbriana August 19, 2010

This had a really good taste, although nothing like the naan I have eaten in restaurants! The texture came out more like a cracker than naan to me. I think if I did it again I would add yeast instead of baking powder as others have suggested.

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Chalko April 27, 2010
Naan (Indian Flat Bread)