By threeovens on May 21, 2011
Photo by Jostlori
Photo by Jostlori
"Indian flatbread, or na'an, is traditionally cooked in tandoors, a clay cooking vessel that acts partly like an oven and partly like a barbeque pit to produce this unique bread. You can still approximate the texture and flavor of it using a grill or the broiler of your oven!"
Serving Size: 1 (96 g)
Servings Per Recipe: 8
"Finally! This is the first recipe I've tried that met my expectations. I fried these on a dry, cast-iron skillet on medium heat - just flipped them over after bubbles formed, and they came out beautifully. Next time I'll make a double recipe, roll them all out and layer the extra pieces between wax paper and seal into a bag for the freezer - anything to save time while prepping for the whole family. We didn't bother with the ghee since we were using ours for sopping up curry sauce. Hubby and kids loved them too. Thanks for posting this recipe!"
"These were so good! I'm not really handy with the rolling pin, so I love the fact that these don't have to have a perfect shape! Used my handly little pastry roller from Pampered Chef and finished them off by hand, then grilled them on the stove. YUM! Like Bonnie, I didn't have time to make ghee, so I used melted butter with finely minced garlic. ZWT8 Om Nom Nommers!"
"I had so much fun making this bread, I did cut the recipe in half for me and DH but that didn't change that it was GREAT. Not sure if I got the right shape, but don't think that matters and didn't have any specail oven so just used the broiler method, and that did not seem to be a problem. It was so good. They puffed up almost like a pita bread, browned quickly and in just minutes we had hot Naan bread - didn't have ghee, so used the unsalted butter. We'll be having this often from now on. Made for ZWT8 the Diners, Winers and Chives."