Aunty Harsha's naan from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen by Meera Sodha

Notes about this recipe

  • potatooryam on November 24, 2020

    Really great, easy recipe. I love that it comes together quickly enough to make after work for dinner the same night. I had to add a bit more milk than the recipe called for but I also used Greek yogurt, which might have been thicker than the recipe intended. This will be my go-to naan recipe from now on.

  • stef on January 27, 2020

    Made half recipe. So easy and so good. No store bought from now on

  • aberne on May 13, 2019

    Easy to make and everyone loves this and is so impressed when this comes out to the table. Chewy, yeasty yumminess.

  • joneshayley on March 15, 2019

    Great naan. Puffed up beautifully. I made the dough in the morning to rise through the day- worked perfectly. Can be frozen and stays soft if wrapped till the next day.

  • hsteel on March 08, 2017

    I haven't made naan before, but this recipe worked amazing. The dough was easy to roll out, it puffed when cooking (follow the method in the book and it should happen!) and it tastes amazing!!!! Love it.

  • nadiam1000 on June 09, 2016

    Very good and easy to follow recipe for Naan - not quite as puffy and moist and chewy as the recipe I used from Aarti Paarti but people were surprised that the bread was homemade - it looked perfect. I brushed the hot bread with melted butter and hubby would have liked some garlic - next time.

  • Melanie on April 04, 2016

    Amazing - even my partner asked how I managed to create this! I think that the arrival of this book means that we won't be having take away Indian again for a long time! I kneaded the dough by hand before leaving to prove near the oven - my kitchen was nice and warm due to slow roasting lamb cooking away. This worked perfectly in a dry pan and the naan were soft and puffed up. Easy enough to have two pans cooking at the same time. I added a light coating of garlic butter.

  • Rutabaga on February 26, 2016

    This naan had a nice flavor, but it didn't puff up when cooking or have quite as much "chew" as I was hoping. Maybe kneading it a few extra minutes would do the trick, or letting it rise longer (our house was fairly cool, so even after two hours, the dough had barely doubled). It was still good, and a recipe I want to try again. It's very easy, and I like cooking the bread in a skillet, like tortillas (just be careful not to let it burn and scorch the pan).

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