Pillowy Indian flatbread (Naan) from Aarti Paarti: An American Kitchen with an Indian Soul (page 124) by Aarti Sequeira

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

  • imaluckyducky on July 29, 2020

    2 stars. This is a lot of work for a "meh" product. The flavor, even with the added nigella or fennel seeds is mediocre at best. The dough is very wet and if you're inexperienced with a wet dough this naan recipe will frustrate you into drinking half a bottle of wine before dinner. If you don't want to knead by hand, using the dough hook in a stand mixer also doesn't work. Your best bet for kneading is to fold and scrape with a bench scraper. This recipe is getting its 3rd star simply because the stove top cast iron griddling works nicely, although the dictated size of the naan in the recipe does not fit in a standard cast iron skillet. Better to use one of those double-burner cast iron griddles. I will not be making this again. Better luck with the Serious Eats recipe.

  • nadiam1000 on April 09, 2020

    This is my go to recipe for naan. The dough is quite soft which makes very tender and soft naan breads. The technique to bake on the stove top in a cast iron pan works well.

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