Naan from Modernist Bread, Volume 5: Recipes II (page 17) by Nathan Myhrvold and Francisco J. Migoya

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

  • Emily Hope on June 12, 2019

    This flatbread recipe works very well, although I've never made it with durum flour -- most recent bake I used freshly ground whole spelt flour in its place, which added a lovely flavor. However, just after mixing in the stand mixer the spelt made the dough as sticky and stretchy as taffy! Fortunately it calmed down by the time I shaped it. Cooked (on parchment) in the bakerstone on the grill @ about 650F -- at that temp takes less than 5 minutes to bake. If only I could figure out a consistent way to get the dough to transfer cleanly from the peel without parchment, so I didn't need to deal w/little flying bits of burnt parchment all around!

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