Naan (Indian Flat Bread)

From: SugarKitty

On Nov 5, 2009

i liked it but it didn't blow me away and didn't taste quite like restaurant Naan - The first three cooked 10 full minutes but where still a bit white - dew to not being preheated enough i think, the next two batches came out better. the 2nd batch i sprinkled with garlic salt and oregano - yum. the 3rd batch i mixed olive oil and melted margarine together and spread this on the Naan - and that was wonderful - the best batch yet. I wonder where I can buy Ghee - that might make it a 5 star and seal the deal

From: FuzzyKiwi

On Jul 10, 2009

Make sure to add the milk gradually. I was distracted the moment I started pouring the milk and the entire cup went right into the dough with the mixer going. The dough resisted all attempts to make it smooth and workable after its two-hour nap, choosing instead to stick to every surface it came in contact with... I ended up with webbed hands at one point when i stretched my fingers out in front of me. It was interesting to see what my hands would look like if I were part-duck, but the intolerable dough made things such a mess. I ended up oiling up my hands after getting rid of my webbing to force the dough to shape up. The resulting "naan" was disappointing as expected. I can't wait to make this again, but I'll have to take extra precaution when pouring in the milk so as to not get startled again. Ah, and I'll turn off the mixer too, just in case, hehe.

From: eatrealfood

On Feb 28, 2005

this is as close as it comes to actually cooking it in the tandoor. they were delicious and fluffed up beautifully - though, i omitted the baking soda and added 2tsp active dry yeast, and i think this made much of a difference. i brushed the rolled out naans with ghee and sprinked some chopped cilantro and poppy seeds for a pretty finish. will be making this again for sure.

From: MrsDoty

On Aug 8, 2006

These were both tasty and easy to make. I ususally hate baking bread because of the mess and time involved. This was a joy, just enough of a mess to get you up to your elbows in flour, but not so much of a mess that you'll spend hours cleaning the kitchen. I baked them two at a time, and found that if I tried to make them large enough for 6 nann, they were too thick and doughy. The smaller doughballs for 8 or even 10 tend to make a more authentic texture. I can't wait to make them again!