17 Reviews of Mini Garlic Naan

From: stormylee

On Jul 13, 2006

Mmmm, warm bread, melted butter, garlic, cilantro... These are sooo yummy!! I had the exact opposite problem than most: there was too much flour. The thing is, the amount of gluten in flour varies across the globe, and this is particularly relevant with yeast recipes - so I suggest you always start with a little less than called for: you can always add, but taking away is far more difficult! 375 g flour, for me, resulted in a tougher dough that I would have liked, but it was entirely my fault - I've known the flour thing for ages and just wasn't thinking!! Still, these little garlicky bites turned out delicious!! I'm going to make such a pig of myself tonight... Best get going, they're still warm! Thank you so much for the recipe duck!

From: Chef Kate

On Aug 17, 2006

Oh, Duck, I love these! I too had to fiddle with the amount of flour--but I do not believe it is the recipe--I think Stormy is right--the flour is different from place to place. But all it required was a little extra kneading, sprinkling flour in until the dough felt right. I put the garlic, the parsley and the cilantro into a mini processor and ended up with a lovely fine chop which I mixed into the melted butter. I also sprinkled some kosher salt over the tops of the naas just before putting them in the oven. Really a great recipe. Thank you!

From: JoyfulCook

On May 8, 2006

This was simply great, but I found it much easier when I got to stage 6 to put it in my bread machine and let it do the needing for me! it took a bit longer than stated to cook but the results were lovely - I did divide the dough into two lots and added Garam Masala to one batch, that was great too

From: Galley Wench

On Jun 30, 2006

These are great! I too used my bread machine on dough cycle. Also found that mine did not brown in 5-8 minutes, so I experimented and finally found that 375 degrees for 8 minutes was about right. Thanks for sharing!

From: Akubi-chan

On Dec 20, 2006

this was my first time to make naan - actually my first time to make bread of any kind- and it turned out great! wohoo! Will definately make this recipe again =) Thank you.

From: NcMysteryShopper

On Jun 28, 2006

This is a great recipe. No matter how many times I tried to botch the batch of naan is still came out delicious. My first mistake was cutting the recipe in half. I used my bread machine dough cycle and when it beeped I had the soupiest mess. But I was persistent and added more flour and let it sit for about 20 minutes. The ball did not seem to grow so I cut the dough into 6 pieces and decided to try it anyway. After sitting for 20 minutes they doubled in size. I baked them for about 15 minutes.... and was SHOCKED to see that my efforts to salvage the recipe worked! This produced some really great tasting Naan. They were light and fluffy on the inside and had a tiny crisp to the outside.... So, for me, this recipe is a 5 because no matter how many times I tried to ruin it.... the end result was delicious!

From: Lil Monkey

On Aug 17, 2009

I took these to a friend's BBQ along with a crockpot full of chicken tikka masala. Everyone really enjoyed it! It doesn't taste exactly like naan but it's still really yummy! They were all gone by the end of the evening! Thank you for the great recipe. We'll be making these again for sure.

From: dEbBiE_oTaVa

On Mar 8, 2008

This is a great recipe! I had to guesstimate on the ml of water and found a good amount that worked for me (needed it converted to cups). I used butter instead of ghee and it turned out very, very good. Instead of kneading it for step 6, I used my Kitchen Aid and it didn’t take as long, although I kneaded it by hand after it doubled. I found that baking it at 400 degrees worked better for me – got nice and golden brown without having to stay in too long (it took more than 8 minutes for me as well). It was simple to make, and having the option to use butter instead of ghee makes it a recipe where I would normally have all the ingredients on hand. And the taste was excellent! Thanks tigerduck!!!

From: Csifishguy

On Jan 1, 2007

All I can say is awsome, had a little trouble with Grams vs cups and ML vs oz but I figured it out, we had this with butter chicken. Wow it is a keeper. we will have this with every indian dish. Thank you Mark

From: Teddy's Mommy

On Apr 21, 2008

We really enjoyed these, but it didn't really taste like Naan to us. It was a DELICIOUS flat bread though! I melted the butter in the microwave and removed some of the foam on the top before using it. Ghee is not something I normally stock in the house so I am very glad the option not to use it was there. Mine had to bake much longer than 8 minutes, I am honestly not sure how long but I am thinking closer to 15 minutes. I put the cilantro on after 8 minutes (I forgot it) but it is a good thing because I believe it might have burned if it were in there for 15 minutes. Thank you so much for sharing this with us! I will make it again when I make Chicken Tikka Masala