Naan Bread Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Feb. 26, 2006
Eh. texture was nothing like naan....tastewise, yes. however, the dough didn't rise at all for me, and i found a way better recipe from an indian cookbook....i probably did something wrong with the dough, so i may try this again. however, i think cooking naan in a pan is WAAAY easier, i was in a flurry pulling the pans in and out of the oven, etc....tooooo much hard work for something dissatisfying....and a friend of mine asked her mother (who is indian), and she said that it should NOT take four hours to make.
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Reviewed: Nov. 28, 2005
This recipe is fantastic! I slowly added the flour mixture to the yeast mixture as I always seemed to have too much flour. I also cooked it on the grill (high heat) for a minute or two a side- delicious!
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Reviewed: Mar. 23, 2005
A good flavor (a few crushed coriander seeds work as well as the poppy seeds). The technique can be simplified by frying rather than baking, but that's a personal preference ( also the thought of a 500 degree oven frankly scares me )
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Princeton, New Jersey, USA

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Reviewed: Mar. 17, 2004
This makes nice soft naan, although I wouldn't call it chewy. Still a great result, although the recipe is strikingly similar to the one in Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, by Yamuna Devi.
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Reviewed: Jan. 28, 2002
This bread is delicious, even when served with butter or margarine. Takes a little while to make, but it's worth it!
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