After several failed attempts at naan, I was really excited about this recipe. I was really good, but I think next time I'll use just a little less sugar. I used a cast iron skillet and started by preheating it in the oven at 500 degrees, but the bread turned black before it was cooked through. They came out much better when the skillet was at a medium heat with just a little bit of oil on it. After a while, I started brushing butter onto the dough before putting it on the grill, and I think this was better.

Reviewed On: Jul. 27, 2008

Perfect!

Reviewed On: Jul. 12, 2008

Very good! The only problem was removing it from the tube pan. I had to cut it into pieces inside the pan, even though the pan I used was allegely nonstick.

Reviewed On: May 30, 2008