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)
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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