A few tips: Leave the garlic out. It makes no sense. Use a pizza stone in a 425 oven, turning once for browning on both sides, and drizzle the butter on after the bread is finished.
Also, if you have a tortilla press, use it! Save yourself the trouble of rolling the dough.
This bread isn't exactly authentic. As my husband's Indian co-worker says, if it has any flavor, you're not doing it right! This is very good bread, though. I've made it several times using both my pizza stone and my Foreman grill. Use a stone if you have one. You get a better texture this way. This recipe has become my go-to for naan, even though it's not remotely what I expected the first time I made it.
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A few tips: Leave the garlic out. It makes no sense. Use a pizza stone in a 425 oven, turning...