Comment by cheil leo
Love naan, its my favourite. Its my first time going to make naan so i hv a few questions before i start making d MESS. Some recipe called fr egg, yogurt n milk. Whereby some called fr yogurt only. Can u tell me the differents? Tks..;-).
Hi Cheil, I don't find any difference in taste with or without egg. But its all personal preference. You can try both the recipes and stick to the one which you like best.
Comment by akhila reddy
nice recipe what is yeast
Hi Akila, Yeast is a micro organism that is used for fermentation. It is used for many bread varieties and evern some other recipes. You can find it in most grocery stores.
Comment by Kuralkar Smitesh
Its really nice& essay to cook naan .
but i have A one Que :on a naan that's the layer how to create that?
Hi Kuralkar, I din't understand your question. Can you tell it more clearly??
Comment by Ankita Awasthi
Hi Thanks for this simple recipe. One ques. if I dont have yeast..can i use baking soda instead?
Hi Ankita, You can use baking soda. But I prefer the texture of naans using yeast. I feel its softer.
Comment by Terrie Dempster
Now that i have found this fantastic web site i can't wait to start making some of the recipes, I have bookmarked it and will be making garlic naan tonight, thank you!
Thats great!! Try it and let me know how it came..
Comment by Michael Hume
Just curious, how many naan does this recipe make?
6-8 medium sized naans.
Comment by Michele K
I made this naan last night, and ended up having to cook it almost 6 minutes total. I think that probably had to do with the thickness I made the naan. I tried to roll it out with a rolling pin but wasn't sure if flouring the rolling pin would mess up the portions, so I ended up flattening it with my hand.
Also, the dough was more bready and less chewy as traditional naan I've had has been. I used yogurt instead of milk, and wonder if using milk would give me the chewiness I'm looking for, or if the yogurt and milk produce the same dough, but it's a matter of rolling it thinner.
Hi Michele, Traditionally naans are made in the tandoor in thich the temperature is very very high (around 900 degrees F). The high temperature gives a unique texture and flavour to the naan bread. We try to replicate and get a similar texture and taste with our home ovens.
Regarding milk and yogurt, I personally prefer yogurt as it adds a hint of tanginess that is common in traditional naans. I'm not sure why your naans were less chewy. May be next time you can try making with milk.
Comment by pauly muley
this was the 1st time i made naan myself, it was so good, i am so glad i came across the recipe, many thanks
Hi Pauly, Thats so nice to hear. I'm glad you liked the recipe.
Comment by tashi yangki
Thanks for sharing the knowledge but i have two doubts.
1)i don't know when my nann is ready to take out?
2)the size of the naan.(thickness)
1. Naan can be taken out as soon as you see a few brown spots on the top side. If you leave it longer, it will become hard.
2. Thickness of the naan is totally a personal choice. I prefer to make it thin.
Comment by Abida Abi
I am going to try this to night
Do try it and give your comments!!!
Comment by vasinti govindan on 24 February 2010 09:01AM
I've been trying yr recipes - very nice.
Can u pls show me how to do laddu. Thanks
Thanks for trying the recipes. Rava Laddu recipe is already there in the website https://simpleindianrecipes.com/ravaladoo.aspx.
Comment by athanasius lee on 12 August 2009 21:27PM
wonderful!! not like other run of the mill food sites. i enjoy cooking myself and really appreciate your good work.
great and simple recipes. tasty food. very impressive!1. reading the recipes makes my mouth water.
i am very happy that i have found this site.
thanks lee for your compliments. Keep visiting to see the updates and try them too.
Comment by Sook Bunton on 09 August 2009 06:01AM
I tried this the other day with an Indian curry and it was fabulous! Thanks!!
thanks sook. i saw ur blog too. u have a wonderful collection. i'll surely refer to your blog often.
Comment by Sook Bunton on 29 July 2009 19:03PM
Mmmm.... I am going to try this tonight. Thanks for sharing!
Do try and get back with your feedback...