Naan (Indian Flatbread)

Page: cooking.nytimes.com/recipes/1013598-naan-indian-flatbread

Cuisine: Indian | Course Type: Breads

(1 review)

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Recipe Review

This is a simple dough, though with at least twice the ingredients as tortillas or pizza dough. Its a yeast dough that also includes eggs and some yogurt.

The instructions were a bit confusing. I was to broil them on a pizza stone, and wait until the bottom was brown. For me, the top burned before the bottom was browned, but perhaps I didn't warm the pizza stone up enough. Nevertheless, it was easy enough to cook till the top was browned and bubbly, flip, and cook the other side.

Once done, we were to brush with melted butter. The results (that were not burned) were tasty. Its been a long time since I've eaten Indian food out, though, so I cannot comment on how it compared to restaurant dishes.

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