Naan from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 319) by Maurizio Leo

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

    See recipe for variations. Can substitute parsely for cilantro.

  • dbuhler on March 17, 2024

    I've never made naan before, so I have no idea how authentic they are, but I do like them. My first few breads had much too much char on them and also stuck to the pan so I let the pan cool down and then reduced the heat significantly. I also added just a touch of oil before each bread to ensure it wouldn't stick. I added garlic to the butter and would definitely do that again. I plan to eat these throughout the week for lunch, so I used the freezer storage instructions for the tortillas in this same book and hope that that will work for these.

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