13 Reviews of Bread Machine Naan

From: Heather U.

On Sep 18, 2004

This naan was delicious, and puffed beautifully on a pizza stone in the top of the oven. I used bread flour and added some vital wheat gluten. I also used 4 T of ghee (clarified butter) instead of the olive oil, and omitted the egg. Next time I think I'll increase the salt to 1 1/2 tsp, but otherwise no complaints on flavor. I set my oven to 500 degrees F and preheated it for about an hour with the pizza stone inside. I used just 1 tsp of sugar to feed the yeast (sugar's not currently in the ingredient list), and I added the yeast during step 1 (the instructions don't specify). Hot out of the oven, I wrapped them in a damp towel to get them nice and soft. DH loved these and so did I (would give it a 5-star rating if the ingredients and instructions had been complete).

From: Susie D

On Nov 16, 2004

I enjoyed making this type of bread for the first time. I did increase the salt by 1/2t as another reviewer suggested. I will make this again to serve with spicy foods. Today I served it with Tandoori Chicken #83276 and Indian Spiced Rice #48540.

From: Debby H

On May 28, 2006

I made this on my BBQ grill and it was great. I used the recommended ingredients but did the prep a little different. Since my bread machine has a warming cycle, I layered all the wet ingredients first then the dry ingredients with the yeast on the very top. Once it was done I made the ovals as directed and here is the twist. I put an extra heavy cookie sheet on my BBQ grill heated it up to 500 degrees and cooked the bread on the cookie sheet (with the cover closed). I flipped it over for a few seconds at the end to brown the top. It tasted exactly like the real thing. Thanks for the recipe.

From: ChallaHog

On Apr 7, 2006

Excellant naan. I was worried about this recipe at first because it was very different from other naan recipes I found on line, so I made this recipe and another on the same day. This one was heads above the other recipe. The texture, color, and taste was way more authentic than the other recipe. I will definitely use this recipe again next time it's Indian night for dinner!! I din't have a pizza stone, so I actually baked them on cast iron skillets turned upside down in my oven. It worked out great. Thanks for the great recipe!

From: muffin207

On Dec 4, 2007

wow I was really impressed with this recipe and the bread machine makes it very very easy.....if only I had a tandoori oven to bake it in in*sigh*

From: petlover

On Jan 30, 2008

the naan came out great- I placed all the ingredients in the order that my bread macine suggested-I let it go on dough cycle ( my machine takes rwo hours) and then in the oven-everyone loved them thank you.

From: Chef #443223

On Feb 2, 2007

From: Laura Martin

On Oct 10, 2004

I made this recipe without the sugar. It was excellent. I'm not sure that it was like traditional naan,(because I didn't have a basis to go by) but it was light and very delicious. Would make again to accompany any type of food. This is a great recipe very delicious.

From: Aggee1010

On Apr 19, 2009

Good, I think I will need to roll them out a little thinner as they were pretty thick when they cooked up, but I thought the flavor was good. The bread machine made it super easy, thanks!

From: kiss me I am a nutritionist!

On Jan 27, 2008

I use to have to order my naan from a Indian resturant when making indian food at home. This recipe came out PERFECT!!! It made 8 naan for me and could make more if you make them smaller. They also freeze well.