These are really, truly excellent. (And I thought I was the only one to figure out the secret is to add semi-sweet chocolate chips!) Margarine works fine, they are very tasty! (I can't digest butter, so I made them this way even despite the warnings of other reviewers.) I also had absolutely no problems with them sticking to the pan, just make sure you use a decent non-stick spray. I used to buy box brownies and add extra cocoa powder and chocolate chips, but this is cheaper and easier to cut!

Reviewed On: Sep. 25, 2008

This was a pretty good basic curry recipe. I used white kidney beans and added some yellow bell pepper and mushrooms, as well as a bit of cinnamon. It tastes great, but needed more liquid to be added halfway through the cooking time.

Reviewed On: Sep. 21, 2008

My spouse thinks this is fantastic! I made it without the garlic because I wanted to taste what the basic recipe was like. I think I'll leave out the brushing with butter if I make them again, it seems to make them burn too fast and adds grease. I also found (like many of the other reviewers) that cooking them on the skillet worked best on a medium-low heat rather than high because they burn so very fast. I made this recipe because I was making curry, and it was the one that didn't call for yogurt (I don't have any). Maybe I'll try it with yogurt instead of milk next time and see if it tastes a bit more "authentic," as this seemed a little more like plain old flatbread to me that what I think of as naan. It was still tasty, though!

Reviewed On: Sep. 21, 2008