Punjabi leavened bread (Naan) from The Complete Asian Cookbook by Charmaine Solomon

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

  • Lu1950s on March 08, 2013

    Took about 3 hrs. to rise. I made the naan on my baking stone instead of baking sheets. Ten minutes at 450 deg. F. was too long to bake on the stone, making the naan dry. Four minutes was about right, but top didn't get as browned as I would have liked. Tried to use broiler to brown top, but then dried out the naan again. I think next time I won't worry so much about getting a darker color.

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