By Alli46 on January 18, 2011
Photo by Bonnie G #2
Photo by Bonnie G #2
"This is the most amazing naan bread that I have ever tasted. I can't believe how much better this tastes than takeaway naan. It is incredibly easy to make too."
Serving Size: 1 (160 g)
Servings Per Recipe: 6
"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."
"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!"
"I love this recipe."
"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 recipe#258220 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."
"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."
"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."
"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 recipe #446809 Thank you for sharing. Made for Pac Spring Safari 2013."