Naan: Indian Oven-Baked Flat Bread

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Did not use the kalonji or fennel, but everything else was as written. Wonderful!! I did not think it would turn out but it was just like the restaurants, but fresher. Not really "oven baked" but done in the cast iron skillet. I did not do the "teardrop shape" but just rolled it out into a circle and put in the skillet. Had it with Cooks Illustrated Chicken Tikka Masala and it was a WONDERFUL dinner.

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I didn't have yogurt on hand so I mixed 3 tbs heavy cream with 1/4 tsp white vinegar and let sit for 5 minutes. This recipe is delicious! I didn't have any problems with stickiness...it was perfect.

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I have tried so many different naan recipes and this one is by far the best. Keep your hands and rolling pin well floured and you won't have any problems. This is the only naan recipe I will use and I make it probably once a week. Thanks Aarti!

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Definitely try this! The dough is very sticky, but it's supposed to be that way. I just stirred the mixture together with a wooden spoon instead of my hands. I also added a tsp garlic powder and paprika to the flour before mixing in wet ingredients. I did not use a rolling pin because it would stick, so I just tapped it out with my fingers and don't forget to flip flop it back and forth a few times! Also, keep your hands floured!! It is very good, and I used mine as "gorditas" and filled it with beef, cheese, and pico de gallo and folded like a taco. My family loves this recipe!

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Furious! Followed the recipe exactly as written, ended up with a table full of friends watching me try to scrape a big ball of shapeless goo off my fingers! Don't know how the other people did it, but my efforts went straight to the garbage can. Very disappointed.

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This naan was great! I had my doubts at every step, because the dough was so sticky. But just as you said, it turned out great! I should have doubled the recipe.

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I love naan and I was really excited to try this recipe. It was AWESOME. I decided to not use the seeds this time but will try them next time. It is a very sticky dough so do not add more flour thinking it will make it easier to work with. The dough is supposed to be sticky. Sticky dough gives this bread its chewy texture. A cast iron skillet is a MUST to acheive that signature charred and bubbled look. A really hot stove will not do it. I tested one using a pizza stone in a 500 oven and it did not acheive that look, although it still tasted great. If you like garlic naan, mince 2 cloves of garlic in about 2 tbsp butter and saute til garlic is aromatic, about 30sec. Brush your finished naan with the garlic butter and sprinkle with kosher/sea salt. YUM. I look forward to making this again and again.

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I have made lots of different Naan recipes and this is by far the easiest and tastiest! I don't use a rolling pin - I find that if you cut off the sections one at a time and just lightly roll them in flour on the plate it gives just enough coating to make the dough less sticky and workable and I can shape them in my hands and put them in the pan one at a time. The dough is sticky but if you just very lightly dust the ball with flour you can pat it into shape very easily.

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Made this the first time exactly as the recipe states. Husband LOVED it. It was very authentic in flavor and texture. Being a novice at baking this type of bread I did find the dough a little difficult to handle so I took the advice of a previous reviewer and added more flour the second time I made them. BIG mistake! They came out tasting like flour and the dough was no easier to handle. Make this recipe as is and just practice working with stiky dough.

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Very tasty. The instructions were easy to follow. Used fennel and minced dehydrated onions in my dough.