I used self-rising flour so I significantly reduced the salt. I also "proofed" the yeast. Because I used all the amount of flour listed in the recipe, I had to add a little more water and milk. I don't have a grill and using the oven would have taken too long for the amount of Naan dough I ended up with (4 1/2 cups makes way more than 14 pieces!!!), so I fried them in a pan of vegetable oil until golden and then lightly sprinkled them with salt. DELICIOUS. Everyone loved the Naan. The children came back for seconds, possibly thirds, and kept reminding me to make sure their Mom got the recipe. My husband ate 5 of them, on top of the basmati rice and chicken curry, which is a new record for him! There were no left overs. I will definitely make this again! Super easy, even for someone who doesn't bake and has no idea what they're doing (that's me)!

Reviewed On: Jun. 25, 2011

I really liked this! It had a wonderfully rich taste to it. First time I've made a really tasty brown rice.

Reviewed On: Nov. 11, 2008

All I had was instant potatoes, so I used those instead of the red potatoes. Otherwise I followed the recipe. I thought it was ok (it would have tasted better with "real" potatoes... oh well), but my husband loved them. He's never liked any "doctored" mashed potatoes I've made before. Therefore, I give this recipe 5 stars! I'll definitely make this again!

Reviewed On: Aug. 21, 2008