Naan from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 70) by Jessamyn Waldman Rodriguez

  • bread flour
  • active dry yeast
  • yogurt
  • ghee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rm31knitter on May 25, 2020

    If you are using the recipe from the cookbook, it is not the same as the one on her blog. I made the recipe from the cookbook, and the dough was very stiff. It called for 1/4 c. of water, and 1 Tblsp. of ghee. The recipe on her blog was identical except for 1/2 c. water, and 7 Tblsps. of ghee!

  • anya_sf on September 24, 2018

    I scaled the recipe down and used the paddle to mix the dough. The dough was easy to make, but took quite a while to rise. I used my hands to carefully place the naan on the baking stone. I'm not sure how one would use a baking sheet for this, as the dough would stick to the sheet. It was also easy to flip the naan and remove them from the oven (again, very carefully) using my fingers. They were very tasty.

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