21 Reviews of Naan (Indian Flat Bread)

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!

From: Aroostook

On Jun 4, 2003

I just loved this bread! Letting it rest ready makes the difference. Didn't use the poppy seeds but will try them next time. Thanks for posting! =)

From: Roosie

On Jun 30, 2004

These were tasty, but mine really didn't rise very much at all. I realize that these are supposed to be flat breads, but most of the naan I have eaten has been more light and fluffy/puffy. I made a couple plain and stuffed the rest with sauteed onions since we love the onion naan from our fave Indian place down the street. I will try and make these again and try to figure out what went wrong exactly. Thanks for posting, though- they still tasted good. We served with rice and Sue L's Tandoori Style Chicken (#83276).

From: LolaG

On Jun 21, 2004

This was really good and fairly easy to make for someone who is not a baker.

From: Chef #166817

On Jul 18, 2006

Awesome Recipe. Yogurt and ghee is the trick. Much better than any other naan i have tried to made. knead with love.

From: ramblngirl

On Jan 30, 2008

This is a great recipe. I did have to flip the bread half way though cooking to get brown on both sides. If I waited for the top to brown on its own, the bread was very stiff. Very tasty.

From: Uh Oh Maggie is Cooking

On Sep 3, 2007

These tasted great, but they didn't come out quite like naan as I'd hoped. Some of this might be cooker error because I've never attempted naan. Next time I might try rolling thinner and making about 10-12 instead of 8 because mine were fairly heavy and thick compared to regular naan. These still taste great enough that they will not go to waste, and I will definitely try again!

From: Ms*Bindy

On Sep 20, 2005

This was easy to make. I thought they would puff up just a little more than they did, and mine came out kind of doughy, even after cooking for a few extra minutes.

From: Chef Booshman

On Feb 4, 2007

These were easy to make. I used a stand mixer with a dough hook. I did the second kneading by hand though. I also used the yeast as Varsha suggested and they came out great. Naan just started showing up in the local grocery store. My family enjoys eating this as dipping bread with the olive oil and Italian dipping spices. I flattened them out as thin as possible without tearing them and was able to fit two on a baking sheet. My oven took 12-15 minutes to brown them nicely. I will definately make them again. Garlic bread is getting too boring now!