Reviewed: Nov. 8, 2009

FANTASTIC! it took the 3 hours to make but they were at hit! I took 1/4 C.olive oil and 1/4 C.melted smart balance butter(its much healthier than regular butter) with about a tsp of oregano and basted that on each side of the Naan. Everyone loved them.

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hbaum

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Reviewed: Nov. 7, 2009

In terms of taste and texture, this naan is pretty much just like something I would get at my favourite Indian restaurant, although it's a bit more dense. I was amazed at how simple it was to make, though it was time-consuming. However, I will have to tweak with it a bit to give it the appearance of authentic naan. I don't have a grill so I tried laying some directly on the grill of the oven and I put a few in the skillet. I don't think I rolled these out flat enough (I don't have a rolling pin) so the ones in the oven were extremely puffy. The ones from the skillet were flatter but weren't as pretty. I think that I will try rolling these out flatter and then baking them on the grill like a pizza.

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Jellena

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 6, 2009

Really easy to make and it tastes great. I use all purpose flour and butter to brown them in. Goes great with the jarred butter chicken I get from the grocery stroe

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jswat5

Cooking Level: Expert

Living In: Hope, British Columbia, Canada

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Reviewed: Nov. 6, 2009

This was so good, tasted just like the naan we had at our local indian restaurant. It was relatively easy to make as well. I did have to let it rise for longer the first time, about 1 1/2 hours. I grilled it on my cast iron grill pan on the stove, and omitted the garlic from the butter- just a preference at the time. It was great, and my daughter thinks I should make it for every meal!

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cookinmama

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 5, 2009

I will never buy this bread again. The first time I have made this recipe, first time I have made any bread on the grill & it turned out perfect & not that much work. My family very impressed

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sherry

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Reviewed: Nov. 4, 2009

WoW! I'm so pleasently surprised at the ease, flavor and versatility of this recipe. I made this to eat with lamb kabobs, tzatziki sauce, lettuce and tomatoes. My son is eating the naan by itself and said he wants to try it with eggs, bacon and cheese! This bread would probably go with anything. I made half of the recipe and infused the butter with the garlic rather than adding it to the dough. Love it. Love it. Love it!!

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Nov. 2, 2009

This is probably the best naan I have ever had and the easiest experience making bread of any kind. I had to put it away so I didn't eat it all myself. It was so good...

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3sacrowd

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 2, 2009

Very good. We made the nanna to go with the vegetable curry dish from this site and it was super yummy. I went half on this recipe. There was plenty for my husband and I and for lunch the next day. Thanks!

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jennifer272

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Reviewed: Nov. 1, 2009

This is an amazing Naan recipe. We double and triple it and freeze them to enjoy when we want. Try it! Add the garlic and you will be impressed even more.

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Aubrey

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Reviewed: Oct. 31, 2009

Only change I made was to add a bit of baking soda and it turned out great! I stored the dough balls in the fridge for a couple of days and would quickly roll out and cook a naan on a pan on the stove whenever I felt like it.

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Cookin' Kat

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Reviewed: Oct. 30, 2009

Very good! It makes alot- I got 18 pieces from this recipe. The garlic was a great addition!

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kajojozoka

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Reviewed: Oct. 29, 2009

Super yummy. We made this on our skillet instead of a grill. It was way faster than heating up coals. They turned out delicious.

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kfears

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Reviewed: Oct. 27, 2009

This was AWESOME...it wasnt exactly like the naan we get from out local Indian market but I could have eaten this bread all by itself...thanks for the recipe

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Mrs. Gandee

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Reviewed: Oct. 26, 2009

This bread is simple and delicious. I give it a 4 rather than a 5 because I've never eaten naan before so I have nothing to compare it to.

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thepoetnmotion

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

I substituted yogurt for the milk and cooked the naan on a preheated (500 degrees F.)kiln shelf (my version of a pizza stone, thicker)in the oven. Fabulous, puffed up well!

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barb jensen

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Reviewed: Oct. 24, 2009

remember to store in fridge.

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Marissa

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Reviewed: Oct. 23, 2009

Family proounces excellent. Fairly easy prep EXCEPT rolling and grilling individual pieces. Served with a curried chicken dish and salad. Wonderful apple cake for dessert.

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tmce

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Reviewed: Oct. 21, 2009

I followed the instructions exactly and came out with 1) a TON of naan that I had to split and freeze, and 2) the best bread I have ever made. This was worth the effort. I'm eating leftover naan I'd cooked and put in the fridge 2 days later, and it's still melty in the mouth, not chewy at all like other bread. Next time I will sautee some onions and steam peas and put 2 naan together for grilled stuffed naan. Had that once at a restaurant and loved it. GREAT RECIPE!!!

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kateland

Cooking Level: Expert

Home Town: Wallingford, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: Oct. 20, 2009

Great flavor, but kind of tough. Perhaps it was the humidity levels that day, or I might have over worked the dough? I'm not sure what, exactly, went wrong but it was definitely tasty enough to try again.

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