I maixed the dough in the bread machine. The kids really like this for their hummus.

Great. I used oil instead of ghee and just some garlic powder. I think it should say on the grill? Anyhow, I cooked them on my griddle at 450 degrees and it took about 4 minutes per side but they came out quite nice. They don't reheat well.

I made these using my Cuisinart mixer, so easy and they are delicious. The recipe makes 6 hand sized breads. I didn't have onion seeds but it didn't matter. My husband didn't believe these were homemade. They freeze really well too.

Great recipe. My husband has wanted me to find a recipe for naan and I tried many of them. This one is the keeper and thank you for sharing. Just one note: the recipe says cook one at a time. Listen to the recipe so they cook evenly.

Easy to prepare. I used vegetable oil instead of ghee. I cooked on a grill pan on my stove. Served with Chicken Makhani (Indian Butter Chicken) from this website.

I followed the recipe directions to a T but found the dough too loose. I would use 1/3 cup water instead of 2/3 cup and reduce the salt to 1/2 tea spoon. The oven temp. should be 500 degrees or higher and keep the tray high up, as if broiling. I think this recipe has some promise if a few changes are made.

This naan recipe was very tasty. However, I didn't think 2 cups of flour was enough. The dough was sticky and getting stuck to my fingers. As I was kneading the dough, I sprinkled more flour into the mixing bowl, until it was the right consistenty. This was my first time making naan, and I was pleasantly surprised.

This wound up being pretty flat. The taste was good, but it certainly did not remind me of Naan. I wonder if the 5 minutes kneading was too much or if it needed a second rising?

This is the best make-at-home Naan recipie I've found (and I've been looking a long time). The two key ingredients that most other recipies are missing is the yogurt and the kalonji (onion seeds, check your local Indian grocery store). I can't stress the Kalonji enough. Without them it tastes much more generic, but the Kalonji give it that authentic indian taste. Also, I just add the kalonji to the dry ingredients before mixing. Adding them to the end is more trouble than it's worth To prepare, roll the dough balls between 2 silicone cooking mats, then drop into a medium hot (7.5 out of 10 on an electric range) cast-iron frying pan/griddle is the best way we've found to make them.

Turned out very well for my first try making Naan. I substituted corn oil for ghee when I burnt the ghee trying to make it from butter.:( I also learned the thinner you roll it out the better, if you like a crispy crust, and soft inside like I do. I also minced up garlic and pressed it into the dough right before cooking instead of the onion seed. Two thumbs up! Very Tasty.

Wow! This was terrific! Who knew I could make naan! I heated oven for 1/2 hour to 450 deg., then turned on the broiler to "cook" the bread. Took just about 7-8 minutes per 3, using a pizza stone. Loved it. My son and his wife often eat in Indian restaurants in the Bay area and thought this was a superior naan.

Good. Didn't have kalonji so I added some onion powder.

These turned out great!

I've tried this recipe three times, and it has produced the softest naan I've eaten outside an Indian restaurant. The nigella seeds are very tasty!

This did not turn out the way it's supposed to, or so I believe. It may be because I have little or no experience with homemade breads. I don't understand the cooking method---bake under a hot grill?? I tried to cook it on a skillet, which did not work.

This recipe was very easy and delicous. I used instant yeast since it doesn't need proofing and it made it EXTRA easy. The yogurt made the bread very soft and nice. Got several compliments. I've used it for breakfast....quesadillas....gyros....and for wraps. They're so versatile!!!