Reviewed: Apr. 25, 2012

AWESOME!

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Reviewer:

HoosierJenny

Cooking Level: Intermediate

Living In: Sheridan, Indiana, USA

Reviewed: Apr. 22, 2012

It was time consuming (getting the bread to rise) but other than that...the recipe was very simple and VERY TASTY results. I will definitely make this again.

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Reviewer:

marybcurlyq

Cooking Level: Expert

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

Reviewed: Apr. 21, 2012

After reading the reviews I swapped the milk for plain whole milk yogurt and put the garlic in with the melted butter instead of kneading into the dough. They turned out fantastic. Thanks for this recipe.

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Reviewer:

ktw1969

Reviewed: Apr. 17, 2012

I made the Coconut Curry Chicken from this site and needed to have something alongside so I made this. I put all the ingredients including an extra 1/2 tsp of baking soda in my Panasonic bread maker. It came out SO well. I kneaded it with a little flour when it was ready and shaped them into little balls. I let the balls rise for about 10 minutes then flattened them out and pan fried them in butter. It did resemble a pancake kind of taste but they were so good and my fiance wanted to take some to work right after we ate lol. Mine did not bubble but either way they were very good.

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Reviewer:

Marionette84

Reviewed: Apr. 17, 2012

Absolutely delicious !!!

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Reviewer:

Wiseman23

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Reviewed: Apr. 17, 2012

Yummo! Best homemade Naan recipie yet! I took some advice from a few reviews. Like adding the 1/2 tsp baking soda, omitting the garlic and proofing the yeast for 10 minutes before making the dough. I grilled them up and brushed them with a little melted butter, that was it. They came out perfect, chewy, yet soft, and had that grilled, smoky flavor. I bet this dough would make a killer grilled pizza! Thanks for sharing!

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Reviewer:

Jessie D.

Cooking Level: Expert

Reviewed: Apr. 16, 2012

This is a FABULOUS recipe! I cook them on a PIZZA STONE (450-500 degrees)!! Tip: Do not over-knead the dough!

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Reviewer:

missychan

Cooking Level: Expert

Home Town: Tokyo, Tokyo, Japan

Living In: Portland, Maine, USA

Reviewed: Apr. 16, 2012

I cooked this on my baking stone in the oven so that it would be more similar to naan cooked on a tandoori. It was great! I recommend using a garlic press rather than mincing the garlic so that it is more evenly distributed and you won't get any small chunks of uncooked garlic in your bread. I also let the dough rise in my oven on the lowest heat covered with a damp towel and the door open, and it only took about 30 minutes to rise. It's a good option if you're short on time.

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Reviewer:

rubyruth

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Too thick, not tender enough. Nan should be very thin, contain no fat, and be super tender. This was not it.

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Reviewer:

lieludalis

Reviewed: Apr. 12, 2012

Fantastic - my family went nuts! I followed DakotaBear1's advice and used my breadmaker and reduced flour to 3 1/2 c. Also, I made smaller balls and just rolled 2 together. Fried in preheated cast iron pan. Looked exactly like what I had in the restaurant last week, but tasted even better. Best naan we've ever had - thanks for submitting!

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