Comments on: Naan

By: poppers nz

poppers nz — Sun, 18 Aug 2013 17:27:25 +0000

I love these! We also make them but call them haphazard Panamanian. Traditional recipes are so difficult to present and photograph but you have done this so well.

By: Jahnavi

Jahnavi — Sat, 10 Mar 2012 00:27:22 +0000

You know, I've always bought naan instead of making it cuz I thought it takes too long. Have to give it a try sometime.

My favorite recipe with this bread is naan pizza. Gives it that personal touch and great flavor when I know what ingredients are going into making it. Check it out sometime: http://www.indiankhanamadeeasy.com/2010/03/indian-style-pizza.html
I'm sure with your homemade naan, the taste will be incredible.

By: MSWMBA

MSWMBA — Sun, 12 Feb 2012 04:27:38 +0000

Made it last weekend and it tasted great..thanks for the recipe.

By: Arpit

Arpit — Thu, 25 Aug 2011 10:25:59 +0000

Even I agree with Varun. "Most of the Indian restaurant and kitchen makes naan without yeast".

I would suggest you try out a Naan without Yeast.

Basically, direct flame or heat is very much necessary for a perfect naan.

By: Kevin

Kevin — Tue, 23 Aug 2011 07:48:18 +0000

Varun: Thanks for all of the tips!

By: Varun

Varun — Sun, 21 Aug 2011 07:55:05 +0000

I was just going through your site and saw this. As an Indian I have to say that does not look like naan. It looks more like a 'kulcha'.

Naan is traditionally made in a 'tandoor' and the closest thing to a naan in the west is an italian pizza base made in a wood fired oven. You can make the naan in a wood fired oven or on a pizza stone and it should turn out well.

Also I believe a lot of Indian restaurants and homes make it without yeast. Let me tell you the way my mother makes it at home.

In India we have cheap 'kadhais' (like a wok) made out of cast iron or some material that can stand high heat on both sides. Take that and put it on the stove upside down. You can dab your naan with a little bit of water and stick it on the side away from the heat.
Alternatively you can use an Indian 'tawa' (its like a shallow pan but concave). Stick the naan on the concave (the right) side on the tawa and heat the naan by holding the tawa upside down against the heat. The water will keep the naan stuck to the tawa or kadhai. This is also how we make 'missi' (chickpea chapatti) rotis.

Also a naan is shaped exactly like a italian pizza base. Stretch it and make it about the same thickness as a traditional italian pizza base.

I hope you try it again and post new pics.

By: Marshall

Marshall — Sun, 30 Jan 2011 03:06:40 +0000

Great site! This recipe is good and will produce naan exactly like the picture. For me, the naan was too dense and had an outside crust that was too crispy. My suggestion is to follow a recipe that uses an egg so it will be softer. Keep up the good work 🙂

By: Sonia

Sonia — Wed, 22 Dec 2010 12:00:23 +0000

Hi Kevin

Excellent recipe – I tried it & this worked for me right away, you must try something I was able to cook last month – Parantha's made from Corn Meal, they are very popular in winters & eaten with Saag or Palak dishes – here's the link http://onecreativekitchen.blogspot.com/2010/12/makki-methi-parantha.html

cheers

Sonia

By: Vacman

Vacman — Tue, 10 Nov 2009 22:14:26 +0000

I made this recipe on my Gorge Forman
grill it turn out great

By: Traveling Spork

Traveling Spork — Sun, 11 Oct 2009 04:41:53 +0000

Hi Kevin!

I just made these tonight and made half plain and half with cilantro added. They were great. We had several people over and they all raved.

Thanks for the recipe!