16 Reviews of No-yeast Naan bread

From: Crystal Rose

On Jun 22, 2006

After a failed attempt at Naan bread using yeast, I found this recipe and it was great! The bread wasn't too puffy or too crunchy and it was easy to make. I brushed the tops with a beaten egg before cooking (to make them golden brown) and brushed with butter when they came out of the oven. These were a hit with the Indian dish I served tonight. This recipe will be made many more times in our house!

From: Charishma Ramchandani

On May 2, 2002

Made it tonight for dinner. I would suggest you brush the patty with oil/ butter before putting it in the oven to broil(grill). This way it turns out much more softer. I liked the taste of the cumin seeds in it

From: cakewalk

On Mar 2, 2004

Thank you cheekyangel! It is so hard to find bread recipes for singles. I halved this and used egg substitute,nonfat milk and sprayed them with nonfat cooking spray just before baking. I was so delighted with how well they baked up! Ended up with 2 good sized very tasty loaves.

From: Manna_from_Heaven

On Jan 29, 2008

I have made this bread twice. Once broiled and once pan fried, and I prefer the pan fried. I found it's best to roll a handful of dough in your hand, and then flatten it thinner than the 1/2 inch thickness stated in the recipe so it will cook all the way through without burning too much. You get about 5 small breads this way. This bread is very easy to make, but it's not like the puffy naan bread you get in an Indian restaurant. It's much heavier/denser. Nice to nosh on. Definitely needs the cumin seeds, and a bit of salt to keep it from being bland.

From: Anne La Quebecoise

On Jan 30, 2006

Considering how quick and easy these naans are to make, they are great! Not exactly like yeast naans, but they fill the bill when you decide you want naan one hour before supper... We liked the taste of the cumin seeds a lot, but we will definitely add some salt to the dough next time. We cut the dough in four pieces, stretched each of them into a 5" by 10" oval (approx, baked them at 425F on a preheated baking stone (rather than broiling them) until golden spots appear on top, then brushed them with melted butter (out of ghee )and sprinkled some salt over the breads. Thank you, Cheekyangel!

From: TomatoBasil

On May 18, 2009

Fantastic naan bread! Easy to make and really delicious!

From: Kris Richardson

On Mar 20, 2007

This was great! I made it in combo with Butter Chicken and Dhal last night, was quick and easy to make. I added more cumin and buttered it as mentioned in the reviews. I made mine way too thick but it is delicious. I'll upgrade to 5 stars if it's this good thinner!

From: Veggie Eater

On Apr 18, 2006

This recipe is all the right things: quick, easy, tasty. I made some changes based on the feedback - added a little more cumin seed, added a little salt, quite by accident added a little more sugar, buttered one surface, oiled the other. I would add, though, that if you've never made this kind of bread before the directions were a little sketchy. When you bake them under the broiler the baking sheet should be oiled or the stone should be lightly floured; make sure not to over-knead (makes some breads too tough). But this recipe is a keeper.

From: Kasha

On May 17, 2005

Not exactly like restaurant naan, but not bad either, and really easy to do. I agree that you have to spray them with oil or maybe butter them to keep them softer. I put some cheese on the inside of mine. I should have made them thinner, but the general idea was there.

From: COREprojects

On Apr 17, 2007

Easy and straight forward. However, not authentic in texture (i didn't expect it to be)... a little on the bready side... I casually called it the "White Man's Nan" at my dinner party. I will make it again because it's so easy! Thanks! <3