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Naan: Indian Oven-Baked Flat Bread Recipe

Naan: Indian Oven-Baked Flat Bread

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Average Rating:

Total Reviews: 45

Showing 31-40 of 45

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  • on November 20, 2011

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    My dough wasn't sticky, it came out pliable & just like a pizza dough. The dough didn't really do anything in the bowl after leaving it to rise for 4 hours, but I used the dough anyway. The naan came out great, better than another recipe I've tried, but it's still not the same as you'd get in an Indian restaurant. I think they need to be thicker - next time I'd make 4 thicker ones from this recipe instead of 6 thinner ones.

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  • on November 13, 2011

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    ever since I got back from Africa Ive been dying for indian food 24/7. i just made this naan about 45 minutes ago to go with Tikka Masala (i just got one of those McCormick packages that comes with all the seasonings you need and you add tomatoes, chicken, onion, etc and it was AMAZING. i thought naan would be harder to make than this, but it was sooo easy and actually kind of fun! i didnt try to stretch the bread into the exact shape naan is supposed to be in, but that didnt matter. my boyfriend ate 4 of the 6 loafs! i will deffinately be coming back to Aarti's page for more indian recipes :

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  • on October 23, 2011

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    Yummy Naan recipe

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  • on October 07, 2011

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    We usually go out for Indian because I can't make naan -- this changes everything! You need a free afternoon to make it, but so fun and delicious when it was done. Served it with some curry simmer sauced-chicken and it was devine!

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  • on September 27, 2011

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    This bread was very good and easy to do. A winner at home, my family loved it. I will be making on a regular basis. Thank u! :

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  • on September 25, 2011

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    Taste is good, but it won't win a beauty contest. Worst of all, I took it to heart when the recipe stated to keep it loose and sticky, I am a breadbaker and it felt too sticky, and I found at at the end, it was. Like a previous reviewer "Maito" I too found it too blobby and hard to cut or roll or handle; I had to add so much flour to handle it that it made me realize I should have just added more flour at the start! Next time I will follow my gut and do it to the consistency I'm familiar with my other bread doughs--moist but firm. I even added the nigella and fennel seeds. I also noted that it cooked best when I added a spritz of oil to the pan, much better, and it bubbled more. I would recommend that. The black char was present and no dry spots at all. This recipe is good but needs tweaking as mentioned. I make the oven naan by Alex Guarnashelli, absolutely divine. But it was too hot to use my oven so I opted for this one. In short, good taste, annoying dough!

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  • on September 24, 2011

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    I've tried making naan before and it was an epic fail. This, on the other hand, was easy and absolutely fabulous! Thank you so much for sharing your recipe!

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  • on September 20, 2011

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    The taste was great, but I had some issues with dough consistency. I have made naan a few times before, so I know the dough should be soft and sticky, but this didn't come together as actual dough for me. It was very liquidy and just spread out on my floured silpat - I couldn't even split it. The best I could hope for is to pat it all the way out and bake it on a pan preheated to 500 degrees. It came out more like foccacia, but still tasted really yummy. I love cooking naan on the BBQ, but next time I want to to try Aarti's stove method with a naan dough recipe I have used in the past.

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  • on September 17, 2011

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    Yummm! This worked great. We used white whole wheat flour, and a little garlic powder. Delish, and easy!

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  • on September 11, 2011

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    I've really enjoyed the fact that so many of these recipes are gluten-free. Any chance for a gluten-free Naan?

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