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Naan
Reviews:
September 05, 2003

Very good, as stated before by others this is similar in quality to good indian restaurants. I used my baking stone and set the my oven to 600 degrees rather than use the grill. The baking stone helped to give it the tandoori oven taste. The cooking time was considerably less though, taking about two minutes total, at most. I tried both regular butter and ghee (clarified butter) and found the ghee imparted more of the restaurant taste. Omitted the garlic.

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