Yield: Yields ten 8-inch breads.
These soft-textured, teardrop-shaped flatbreads, with their golden bottom crust and soft, rippled surface, are easy to make and eat in great quantity.
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Easy to make and they were excellent with our beef curry stew. We brushed garlic butter on them...mmm good. I used the bread maker dough setting to prepare the dough; next time I need to use a bit less liquid or a bit more flour. I'm getting used to the bread maker again after a long time. Thanks for sharing this recipe, I'll be making it again for sure.
Easy and excellent. By far the best naan recipe on the web. I tweaked it a bit by using instant SAF yeast, adding it and all the water and milk to my processor with 1 cup of flour. Pulsed a few times then added the rest of the flour about half cup at a time briefly pulsing after each addition until dough was soft as a pillow and very slightly tacky. Processed for 45 seconds. Let rise in oiled bowl for 2 hours. Formed dough balls, painted each with melted butter and sprinkled them with kalongi seeds. After a 20 minute rise, formed naan and baked at 550F on pre-heated pizza stone until just beginning to brown. All thenaan puffed up as they baked.
Great recipe!Easy to make and easy to follow. Also a very forgiving bread, if you screw it up in some way it still comes out edible.I make this about once a week....... it's the only way I can get my husband to eat Indian food! (he loves the naan, and therefore will tolerate dahl and rice)
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