99 Reviews of Naan

From: Karen67

On May 23, 2007

Wow! I never expected to be able to make naan like you get at a restaurant, especially without using yeast. This was my first attempt at anything like this, and it was easy and tastes great. I used a regular non-stick skillet and only had about 1 1/2 cups of yogurt, so I topped it off with some sour cream to get to 2 cups.

From: Charmie777

On Apr 29, 2007

Very good! These puffed up soooo beautifully!!! My family's only complaint was that I didn't make more!! I brushed them with melted butter and sprinkled with some garlic powder...mmmmm!!! Made for Spring 2007 PAC.

From: firealarmqueen

On Feb 12, 2008

SUPER DUPER! Never thought I could enjoy hot-out-of-the-oven yummy naan at home, but here it is! Much better than the frozen stuff, which is hard to find anyway. I rolled my first one out too thick and it was rather dense, but the following pieces I rolled thinner and they turned out terrific. DH loved these (the only thing from tonight's Indian menu that made the cut....congrats Also: I wanted my naan all hot and fresh at the same time, so I pan fried it individually but let them sit on a papertowel until my dinner was ready. Then I just threw them all into the oven at the same time....excellent!

From: LilKiwiChicken

On Jun 1, 2008

Thanks pattikay for posting such a simple naan recipe, especially one that is much lower in fat than traditional naan. This was good & easy to make, without the hassle of making a yeasted bread, the only downside for me was that by putting them in the oven they seemed to go tough. In the end I just flipped them over in the cast iron pan & effectively cooked them on both sides - this seemed to produce a more traditional softer naan - and then when they were done wrapped them in a teatowel as I went. Thanks for this simple recipe, it's great if you don't have a heap of time.

From: ellie_

On Jan 16, 2007

I picked this recipe in tag as something to do with the yogurt in the refrigerator and also because I always wanted to learn how to make Naan--and I am so glad I did! This recipe makes it so easy, even though mine cooked in about 2-3 minutes and it went well with Brown Rice Risotto With Lamb and probably any Indian inspired dish. Thanks for sharing this keeper which we will be having again soon.

From: Shibi

On Dec 2, 2007

Wow. These are SO great. I can't believe it! I didn't have enough plain yogurt so I added the un-fruited top half of another yogurt (blueberry, ha!). I also wanted to cook with wheat flour so I substituted 1/2 of the flour with wheat. The naan were very good. We ate most of them before our mulligatawny soup was ready! (oh, and I couldn't find my rolling pin so I simply hand flattened them as thinly as possible - this totally works!). Thanks for the recipe. I will be making a lot of these.

From: snickels

On Aug 18, 2008

worked perfectly. i brushed with butter and garlic before sticking in the oven. then i put it in a foil pouch while the others were cooking (which allowed it to steam and any hard spots to get soft). next time i will add more salt for a little more flavor. thanks!

From: Canadian_in_the_Bay

On Dec 9, 2007

I used 1 cup of whole wheat flour in place of the regular stuff and was very happy with the results. I was hesitant about the baking powder but it worked beautifully.

From: Chef #726844

On Jan 13, 2008

Thanks so much for posting this recipe - I just made it and it was excellent. I used sprouted spelt flour (first soaked and dehydrated organic spelt berries and then ground them into flour), homemade, full-fat raw milk yogurt and half again the amount of salt. The dough was a pleasure to handle, the breads puffed up perfectly and the taste was great.

From: Lt. Amy

On Feb 24, 2008

This was so easy and good. They were slightly chewy and yummy. I brushed them with butter, but don't think I will do that next, the butter didn't really soak in and they were pretty much dripping with butter.