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Naan
Reviews:
January 03, 2003

Absolutely better than the Naan served in my favorite local Indian restaurant. A couple of comments to clarify the recipe instructions, however: "Proofing" the yeast means that you must add about 1 Tblsp. of sugar to the warm water and yeast, then allow to double in volume prior to adding any further ingredients (I might not have known that had I not stumbled upon proofing instructions on the package). Also, I found that it took a considerable amount of time for this dough to rise, so keep that in mind when you are planning for this to accompany a meal. High heat was way too extreme a cooking temperature. I burned the first few and ended up keeping the heat on medium-low. This recipe had a wonderful flavor, and you could truly eat them alone with nothing more than a little butter. Tasty!

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