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Naan

Reviewed: Nov. 9, 2013
YUM! These were salty, yummy heaven! A few technical errors (I was making these with two over-eager eight year old kids), but all in all a great recipe. Tips: I added 1/2 a teaspoon of baking soda and tried to coax the kids into rolling them as thinly as possible (They failed to do so half the time.) We cooked them in a typical pan, and every time we cooked one I put a dab of butter and put the rolled dough over it. (The more butter, the saltier and bubblier they'll be!) The first time I set the dough in a bowl and covered it, it didn't rise. My problem: Too cool of an environment and I had forgot to transfer it to a plastic bowl! But after (punching and flipping then) putting the dough in a medium sized plastic bowl and covering, it rose within an hour. Also, the second time they rise, try to cook them ASAP. I left mine for a half hour too long, and they got semi-tough on the top. I assume that's why they didn't thin so nicely. All in all, great recipe and will be used again in the near future! My fam loves them with hummus!
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