UPDATED 1/1/2014: This recipe has replaced our other naan recipe in our Family Favorites cookbook! I use an additional 1 tsp yeast (3-1/4 tsp yeast total), yogurt in place of the milk, add 1/2 tsp baking soda, and use 4 cups flour- all in the bread machine. Let yeast, water, and sugar proof about 10 minutes before adding remaining ingredients. We roll out and let rise for at least 10 minutes before cooking. We love the flavor, the texture with the changes we made, and the ease of preparing such a large quantity. With these changes, increasing to 5 stars! Thanks Mic for posting, and other reviewers for sharing your tips!
ORIGINAL: I tried this after realizing I didn't have yogurt to use in our usual naan recipe. I mixed it in the bread machine, using buttermilk, 4 cups flour, and adding 1/2 tsp baking soda. We didn't use the garlic this time, but it sounds great. I cooked them in an iron skillet. The first naan I cooked was more pancake-like and tough. I rolled all the other pieces out and let them rest before cooking, and they had a better texture. In future, I will roll them all out for the final rise before cooking.
My family said they liked this texture much better than our usual recipe- it's thinner and less bread-y. We'll definitely be making this our go-to naan recipe from now on. The bread machine does most of the work, it makes a nice quantity, and it tasted good. I will be tweaking it to try to get a more tender texture, and will update later.
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UPDATED 1/1/2014: This recipe has replaced our other naan recipe in our Family Favorites...