Salt-crusted griddle flatbread with ghee (Naan) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 729) by Raghavan Iyer

Notes about this recipe

  • Emily Hope on August 20, 2013

    A naan recipe that actually tastes like naan! Super easy to pull together, especially if you use a stand mixer. I used our gas grill and the unglazed quarry tiles I usually keep in the oven for bread, and this method worked well. The only tricky part was transferring the shaped breads to the tiles--the dough is quite soft and my first two attempts ended up looking pretty ugly (though still delicious). I brought the other two unshaped rounds out to the grill, shaped them and buttered them there, and put them directly on the tiles--this worked better. The dough is a little light on salt, so the salt on top is key. (And next time I might add another 1/2 teaspoon of kosher salt to the dough.

  • Delys77 on April 15, 2013

    Pg. 729 I have tried to make naan in the past and have failed miserably. The fact that this recipe uses buttermilk instead of yogurt still gives you the lovely tang you need for naan, but makes it a bit less sticky. I used the stand mixer and followed the timing for mixing and kneading and it worked very well. As suggested I cooked on a very hot bbq with a pizza stone and it worked perfectly. The result was crispy naan with a nice chew. The only challenge was the fact that the dough stuck to the wax paper. Next time spray the paper with non stick cooking spray to avoid having to struggle to get the dough off the paper.

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