By love4culinary on April 21, 2003
Photo by Chef Booshman
Photo by Chef Booshman
"These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!"
Serving Size: 1 (118 g)
Servings Per Recipe: 6
"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!"
"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."
"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! =)"
"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."
"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!"
"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!"
"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!"
"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."
"Delicious. I switched out the baking soda for yeast as someone suggested. Due to the yeast i think it was a little fluffier than restaurant naan, but was incredibly tasty. Now that my husband knows I can cook Indian food I think I will be asked to make these quite often."
"i liked it but it didn't blow me away and didn't taste quite like restaurant Naan - The first three cooked 10 full minutes but where still a bit white - dew to not being preheated enough i think, the next two batches came out better. the 2nd batch i sprinkled with garlic salt and oregano - yum. the 3rd batch i mixed olive oil and melted margarine together and spread this on the Naan - and that was wonderful - the best batch yet. I wonder where I can buy Ghee - that might make it a 5 star and seal the deal :)"
"Make sure to add the milk gradually. I was distracted the moment I started pouring the milk and the entire cup went right into the dough with the mixer going. The dough resisted all attempts to make it smooth and workable after its two-hour nap, choosing instead to stick to every surface it came in contact with... I ended up with webbed hands at one point when i stretched my fingers out in front of me. It was interesting to see what my hands would look like if I were part-duck, but the intolerable dough made things such a mess. I ended up oiling up my hands after getting rid of my webbing to force the dough to shape up. The resulting "naan" was disappointing as expected. I can't wait to make this again, but I'll have to take extra precaution when pouring in the milk so as to not get startled again. Ah, and I'll turn off the mixer too, just in case, hehe."
"Very easy to make. I accidentally forgot the 2 TBS of melted butter in the dough and it still came out wonderfully. I decided to bake at 450 Deg on a pizza stone and it only took about 6 mins. Served with some Chicken Tikka Masala and it was great, even the kids were luvin it. A keeper."
"These tasted great, but they didn't come out quite like naan as I'd hoped. Some of this might be cooker error because I've never attempted naan. Next time I might try rolling thinner and making about 10-12 instead of 8 because mine were fairly heavy and thick compared to regular naan. These still taste great enough that they will not go to waste, and I will definitely try again!"
"Neat fluffy bread. It was a bit dry by itself, but I think its supposed to be. We thought it was great warm covered in butter and honey. I think that you could easily have made 16 pieces of bread- we had to brake them in half anyways, they were too big for 1 person."
"I have made these twice now, and the recipe is absolutley perfect. I brushed the rolled out dough with a little oil and added garlic and chopped coriander. I have successfully frozen batches too. Friends have since asked me to make some for their freezer too. Thanks for sharing!"
"Hi.. We loved this one...easy to make ..I used self raising flour instead...and no baking soda baking powder...I didn't let it sit ...and still turned out pretty good....great to dip in a lentil soup....thanks"
"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!"
"These looked and tasted great and were a little less fussy than other naan I've made. I may have let the dough sit too long or handled it too much, I think, because though tasty, the texture seemed a bit wrong to me (I don't think anybody else realized it). They puffed up fine, but the resulting bread was a bit tougher and chewier than I wanted, so I'll have to figure out what I did. BUT we ate them all, even left over one and two days later because the taste was so nice. Thanks!"
"These were both tasty and easy to make. I ususally hate baking bread because of the mess and time involved. This was a joy, just enough of a mess to get you up to your elbows in flour, but not so much of a mess that you'll spend hours cleaning the kitchen. I baked them two at a time, and found that if I tried to make them large enough for 6 nann, they were too thick and doughy. The smaller doughballs for 8 or even 10 tend to make a more authentic texture. I can't wait to make them again!"
"Awesome Recipe. Yogurt and ghee is the trick. Much better than any other naan i have tried to made. knead with love. "