Naan from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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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

  • coloresperanza on July 02, 2025

    The dough was incredibly wet and never really came together despite ages in the stand mixer. I persisted with the stand mixer kneading and the elasticity was great but it was still very wet and sticky. I didn't have the heart to divide into "patties" after all that and didn't trust that they would stay separated in any case. I put it in the fridge in a single container and divided and cooked all at once the next day. Thanks to L.Nightshade I cooked them entirely in the skillet and avoided the grill. They came out nicely that way. Tasty but not really worth it and there must be better naan recipes out there with dough which is easier to work with. Or I might try this one again with a different method - adding the liquid to the flour in small amounts to avoid it being too wet.

  • L.Nightshade on August 01, 2012

    I made a small version of naan because I planned on using them for Indian-style sandwiches. I made the full recipe but divided it into twelve pieces instead of eight. I don't have a kitchen aid, so I used an electric hand beater for the dough. Somewhat rough going as it gets pretty thick as flour is added, had to finish with a spoon. Would be much easier with a KA. After the balls of dough rest, they are topped with sesame and nigella seeds, and slapped into a hot skillet for cooking on one side. The naan is flipped and the reverse side cooks under the broiler. For my taste, this made the bread too crispy. I like a soft naan. I made these last night, only cooked two of the dough balls. Today I experimented with one by cooking both sides in the skillet. Softer and more to my liking. I'll have to play around with this recipe, and some variations.

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