Naan from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 873) by Mark Bittman

  • whole wheat flour
  • eggs
  • grapeseed oil
  • yogurt
  • milk
  • butter
  • instant yeast
  • unbleached all-purpose flour
  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, and all-purpose flour for whole wheat flour and unbleached all-purpose flour.

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

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, and all-purpose flour for whole wheat flour and unbleached all-purpose flour.

  • Rutabaga on May 20, 2014

    While it doesn't compare to the amazing naan we find at some of our local farmer's markets, this was quite good for being cooked in a home oven. I used my baking steel to great advantage here. If you want fresh baked naan for dinner, just make the dough in the morning, put it in the fridge, then take it out in the evening to rest on the counter a little before you bake it. I found that I had to add an extra quarter cup of flour, however, and the dough was still quite wet. But wet dough tends to make bread with great chew, and these were incredibly quick to roll out when first dusted lightly when flour. Finally, I mixed chopped raw garlic in with the melted butter for a garlic naan topping.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.