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August 16, 2003

Greate Naan recipe! My mom (she's Indian) and I have tried making so many different Naan recipes, and this one turned out the best. The trick to having it bubble up and not be tough and chewy is to roll it as thin as possible. Then when cooking it on the grill only cook it until the grill marks get dark brown, do not let the whole Naan brown. Aside from the grill marks, the rest of the Naan should still be white in color. It's the closest you'll get to the Naan they serve in the Indian restaurants. Thanks so much for posting this Mic!

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