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Deliciously simple ... I didn't have yogurt or cumin seeds, so made buttermilk (1tsp white vinegar, 1c whole milk - very low pasterized milk) ... added a tsp of salt and a 1/2 tsp garlic powder. YUM!

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sweetchocolate September 22, 2010

This is a glorified giant biscuit...not naan at all

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davin123 November 08, 2012

This is a very non authentic attempt at naan bread. I have tried it twice now hoping it would turn out better... it did not. I would rather go pick up the frozen kind or the trader joes brand naan. Wouldnt waist my time if you are looking to make authentic naan.

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megan2422000_7603122 March 29, 2011

I have made this bread twice. Once broiled and once pan fried, and I prefer the pan fried. I found it's best to roll a handful of dough in your hand, and then flatten it thinner than the 1/2 inch thickness stated in the recipe so it will cook all the way through without burning too much. You get about 5 small breads this way. This bread is very easy to make, but it's not like the puffy naan bread you get in an Indian restaurant. It's much heavier/denser. Nice to nosh on. Definitely needs the cumin seeds, and a bit of salt to keep it from being bland.

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Manna_from_Heaven January 29, 2008

This recipe is all the right things: quick, easy, tasty. I made some changes based on the feedback - added a little more cumin seed, added a little salt, quite by accident added a little more sugar, buttered one surface, oiled the other. I would add, though, that if you've never made this kind of bread before the directions were a little sketchy. When you bake them under the broiler the baking sheet should be oiled or the stone should be lightly floured; make sure not to over-knead (makes some breads too tough). But this recipe is a keeper.

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Veggie Eater April 18, 2006

Since I also doubted the idea of broiling this in the oven, I chose to divide the dough into 6 parts, roll it thin like a tortilla, and cook on a lightly oiled pan (wok worked great). After it began to form raised bubbles and was lightly browned on one side, I flipped it. I added 1/2 tsp. of salt. The dough will rise some, and the result a bread-like texture (not a tortilla or biscuit one). Cooked in this way it turned out great.

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neps January 29, 2013

After many attempts at Naan bread (all of them failures), this recipe was surprisingly easy and delicious (even after a few mishaps along the way)! You really have to watch it in the broiler, our first batch turned out really burnt. It is MUCH better with salt!

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*elle* February 11, 2010

Thanks for this excellent recipe. Really easy and really good. Even better if you add some salt (though obviously it's healthier without).

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carots January 22, 2010

Nice and easy. They were a little thick, and I didn't have any cumin, so I am going to try again! Definately worth working with though.

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blackhorse13 October 18, 2009

excellent, excellent, excellent!!! i read your recipe as I was surfing recipezaar and it looked so easy and simple i decided to throw it together for dinner last minute and it turned out great! The first naan i made was a bit off since I was trying to figure out how to work the dough but once i figured it out, it was easy. Its super quick both to make the dough and cook the naan in the oven. I would have never come up with this on my own. My husband was first really surprised to have home-made naan for dinner, then he couldn't stop raving about how great it was- he used to own a restaurant of his own and wanted to pass on the recipe to new management to improve their naan! Thank you so much for sharing this recipe, it's a keeper!

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dumbell579 September 23, 2009
No-yeast Naan bread