Reviewed: Oct. 20, 2009

It was a lot easier then i thought it would be and even better tasting. We used our griddle to cook them...

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Reviewed: Oct. 19, 2009

Mmmm. My Indian husband tasted one and said that the flavor was spot on. I thought these were even better than what I've had in restaurants, and they were easy. I had no issues with the dough rising, but I primed the yeast (add a tbsp of sugar to the warm water and yeast and wait for it to get foamy).

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galincognito

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Reviewed: Oct. 19, 2009

This was wonderful! Not as airy as the naan in Indian restaurants I've been to. It was more dense, but very delicious. My roommates gobbled it up!

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310molly

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Reviewed: Oct. 19, 2009

Decided to go without the garlic, but loved the results. Not quite like what we eat in restaurants, but the best recipe I've come across. My kids were still asking for more after it was all gone.

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Bri

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Reviewed: Oct. 18, 2009

Awesome!

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ErikaSue

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Reviewed: Oct. 18, 2009

I made this naan last night. It was a bit tough. I will try to make it again and add a bit of baking soda and reduce the amount of flour. I'm near sea level so perhaps that was the reason for the problem.

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stilltrusting

Cooking Level: Intermediate

Home Town: Carlisle, Iowa, USA

Living In: Yuma, Arizona, USA

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Reviewed: Oct. 17, 2009

I've searched for a naan recipe for years, have literally tried over a dozen variations. This is it! Texture, appearance & taste rivaled the best Indian restaurant version. Just me so I halved the recipe and went a little lighter on the flour. Roll out time, I dusted the board/roller generously. I think the lighter dough increased the rise. I've made this 3 times in as many days with slight measurement variations because I'm sloppy with that and there was no problem. I'm in a dry, high altitude area BTW. I'm glad to quit the search for the perfect naan.

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Cloudy

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Reviewed: Oct. 17, 2009

It tastes ok but the texture of mine was terrible. Really hard. The writer must live in a much different climate than I live in. The dough was much much too dry I had to add almost half a cup of water ti get the dough into a kneadable ball. I will keep looking for a naan recipe, this was not it for my dry geographical area.

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Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 16, 2009

Really good recipe. Good naan is essential for my favorite dish ...Chicken Jalfrezi.

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sara

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Reviewed: Oct. 16, 2009

it was very easy to make, I like that the dough is not sticky so I did`t need to roll them on a floured surface . I used my indoor electric indoor grill and I used AP flour the only change I made is I used more water and 1/2 tsp baking soda ( recommended by another reviewer)

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 14, 2009

I'm just getting around to a review after 2 years of loving this recipe. When I make it using a skillet, I use the medium-low setting, which makes that perfect window a little easier to time.

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Spartacus81

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

These turned out really well. I didn't have a grill so just used a skillet. Not as pretty as all the pictures but still tasted delicious. I will definitely be making this again!

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NullSet

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 9, 2009

Wow I was just so impressed with this very easy to follow recipe. I decided to make the dough in my bread maker. I dissolved the yeast in the warm water first, added this to the bread maker, and followed by the milk and egg. I then proceeded to add the dry ingredients and four large teaspoons of garlic. I then followed the recipe as stated, cooked on the electric riddle, but brushed lightly with olive oil instead of butter. They came out so well, tasted delicious too. My family was delighted!!

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apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 9, 2009

Amazing! Also let yeast proof. I used whole wheat pastry flour so it didn't taste like restaurant Naan but was so delicious that I will never use white flour. Made tons so we made sandwiches with it. Also cooked them on non-stick frying pan to eliminate the extra fat. Turned out perfect!

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Andrea

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Reviewed: Oct. 1, 2009

This was awesome. I think I used around 3 1/2 - 4 cups of flour total. And let the yeast proof for 10 minutes with a bit of sugar before adding the rest of the ingredients. It came together beautifully and rose very well. It also made a TON, far more than my husband and I could eat, so I froze some of the dough and will try thawing and making it again soon. We don't have a grill, so I pan fried mine in a large skillet over medium high heat. It turned out a little chewier and more moist than the naan we get at our local Indian restaurant, which is drier and crispier, but this was still excellent. If we had a grill, I think I might be able to get the texture closer to what we get at the restaurant.

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Sweets

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Reviewed: Oct. 1, 2009

came out great!

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Sep. 30, 2009

So good! I had to use soy milk and soy butter since I have a dairy allergy, but we gobbled this up! I love naan.

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Jessimurph

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Reviewed: Sep. 27, 2009

Easy and good.

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KariC

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Reviewed: Sep. 27, 2009

Wonderful!! A hint of sweetness is perfectly paired with most spicy dishes. Everyone raved about these. They are also very light and soft. We ate these with Chicken Tikka Marsala and they were perfect!!

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