Comments on: Naan

By: Saucy

Saucy — Thu, 11 Apr 2013 22:01:25 +0000

Thank you so much for this recipe! I was a little skeptical that the cooking method would work as advertised, but it was like magic–the naan came out bubbly and chewy and wonderful. I will definitely make this again and again!

By: Laura B

Laura B — Tue, 10 Apr 2012 02:47:30 +0000

This was delicious! I tried to make some naan that I found on another page a few weeks ago, but it really didn’t taste anything like naan. This was fantastic and really easy!

I didn’t read the instructions through all the way at the beginning, so I initially missed the part about letting it rest 2 hours. I decided to go ahead and make it anyways, after only 10 minutes or so of resting. It still worked!

Next time I’ll be sure to let it sit for the recommended 2 hours and see if it comes out even better, but it’s nice to know that I can throw this together in a pinch and still have it turn out amazing!

Also, so those with questions, I made this in a teflon coated skillet, so non-stick pans still work. It only takes 15 seconds or so to cook the other side, so even if the bread doesn’t does fall, it shouldn’t matter because it will likely already be done. You could even just leave it directly on the stove burner for a few seconds, which is what I ended up doing with 1 or 2 pieces that fell prematurely.

By: lori

lori — Mon, 20 Feb 2012 00:04:52 +0000

Very tasty naan, I had a hard time getting the naan to stick to the inside of the cast iron pan so I just placed it on the burner and took it off with tongs. I also used whole wheat pastry flour, very good. Thank you.

By: Katherine

Katherine — Sun, 08 May 2011 18:39:33 +0000

I love naan but have never made it! You make it look so easy. I can’t wait to try!

By: Irvin

Irvin — Mon, 07 Mar 2011 00:18:39 +0000

I LOVE naan! I want to try this at home. A couple of questions. The water makes the naan stick to the bottom of the heavy bottom skillet, so when you flip it over (taking off the lid I’m assuming) it won’t fall out.

Do I need to use a regular skillet or can I use a nonstick skillet? Will it still stick to a nonstick skillet? Can I use a well seasoned cast iron skillet? Will it stick to that, or will it fall off because of the iron seasoning?

And can I just use a a kitchen torch (the kind that I use to make cream brulee) instead, to torch the top?

By: Sukaina

Sukaina — Sat, 05 Mar 2011 17:32:11 +0000

Hi Laura, I’ve not tried doing that myself. Since it’s not yeasted, there is no chance of over-proofing. Just be careful as it does have milk and youghurt in it and if it’s warm where you live, it may spoil? Really not sure!

By: laura

laura — Tue, 01 Mar 2011 21:13:07 +0000

i am really looking forward to making this recipe! but i have one question- can i let the dough sit longer than 2 hours? perhaps 4-6 hours? i have a weird class schedule and i would have to make the dough in the early afternoon and then actually cook it later in the evening when i return home. thanks!! :)

By: karoLina

karoLina — Wed, 23 Feb 2011 17:55:28 +0000

I love the idea. I tried to make a naan several times, but it always wasn’t as good as I have eaten in the restaurant – and I think with this recipe I can get as close to it as it is possible at home – thank you!

By: Sukaina

Sukaina — Wed, 23 Feb 2011 03:46:26 +0000

Hi guys….thanks so much for the comments. It was such a pleasure writing this post for Rasa Malaysia. Shirley, for garlic naan, just chop up some fresh garlic and sprinkle it on the non-watery side before placing the naan on the skillet.

By: anjelina

anjelina — Tue, 22 Feb 2011 16:38:02 +0000

amazing delicious and mouth watering Naan.