This was easy and the bread came out very well. However, I used ricotta since I couldn't find farmer's cheese and that didn't work so well - it oozed out as I rolled out the bread. When I switched to some goat's cheese I had on hand, it worked better so I'd recommend making sure your cheese is firmer. It took several tries to get a nice puffy naan rolled out and getting the grilling correct so I think the article could have given more explanation in technique (as FC used to give). To answer the below question, I had the grill on med-high and flipped with tongs as soon as the naans puffed up a bit.
Made this last night and it was very easy to do. The video is excellent and a real help for me in knowing how to create them. Would leave out the salt in the filling in the future. Was a bit too salty for us. Also, skipped all butter and canola oil. Switched it all to olive oil in a healthier choice. Cut the recipe in half for two of us and still had three left over. While eating them we kept coming up with new possibilities for fillings and variations. Will try sun-dried tomatoes, different cheeses (feta for sure) and possibly raita as dip.
Is it really 450 calories for one piece of the naan? I am assuming that is for 1/10th of the recipe. I would love to make this, but always watching calorie intake.
This looks awesome, but I wonder if I can use fat free Greek yogurt instead,and maybe add a little olive oil?
Mmmm, nice and also easy, I used half wholemeal flour and filled with other fillings and it is nice for a lunch with mince lamb.
I would love to make this Naan. I have only 1 question: What temperature do I need to set the grill at?
This Naan is delightful, however the nutrtional info is a bit unclear. Is a portion one piece of naan?