Fishes And Loaves said...
April 17, 2009 at 9:33 pm

Oooohhhh, thank you for posting this wonderful bread I have long wanted to try… so, try it I will!

Brenda said...
April 17, 2009 at 10:01 pm

I was just craving some naan, thanks for this practical recipe. Love the book!

The Wind Attack said...
April 17, 2009 at 10:03 pm

Wow, neat techinque. I’ve started making naan recently, but I’ve been doing in the oven on my pizza stone. I’m going to have to try your technique, especially since summer is on its way and turning the oven on in the summer makes makes my apartment unbearably hot!

It also looks like your technique makes for a softer result. The stuff I make on the pizza stone can get a bit too crispy.

zoe said...
April 18, 2009 at 4:36 am

Hi The Wind Attack,

If you bake your naan in the oven, wrap it in a clean kitchen towel when it comes out and it will be softer.

Enjoy! Zoë

Shari said...
April 18, 2009 at 4:56 am

Next time you are in NY, check out the Pakistani Tea House, where a very happy gentleman stands and makes fresh naan all day on something resembling a commericial crepe maker. It is very good. Share your table with a taxi driver on break, or kids from Stuyvesant High School.

Adrienne said...
April 18, 2009 at 5:00 am

YUM. I made this a few weeks ago to go with chana punjabi and it was PERFECT. It’s so chewy and delicious, and I didn’t have to preheat the oven. Love it!

Carolyn said...
April 18, 2009 at 6:23 am

I have the perfect pan for that! I love naan. And you can spice it up by adding onions, cumin seeds, mustard seeds, garlic, etc.

Gina’s WW Recipes said...
April 18, 2009 at 6:38 am

Yum! I love naan!

Barbara said...
April 18, 2009 at 7:15 am

Zoe! Thank you for this post. Before I read your book, I used to make naan on my grill in large batches which was a lot of work because I had to make and use an entire batch of dough. Now you have made the entire process so much easier! Thank you. I’ll fish out my cast iron pan and make some for lunch today.

I have had excellent results making the pita bread from your book as a quick an easy accompaniment to soup. But I think that naan will be lovely with today’s pea soup.

I was just telling my husband how you and Jeff have really simplified the breadmaking process. Now, it is so easy for me to throw together a perfect pizza at the last minute, one that is far better than anything I could buy!

You should title your next book No Fear Bread Baking! You really have solved all of the most daunting aspects of baking any type of yeasted bread. I am now confident that all my loaves will be perfect, something I couldn’t say before reading your book and blog. Thanks again!

Sarah Jackson said...
April 18, 2009 at 8:56 am

Mmmm, The naan recipe alone makes this book worth the purchase. Honestly, I’m getting a little embarrassed by how much I love this book;-)

-Sarah

Suzan said...
April 18, 2009 at 9:26 am

Hi –

Do you think I could use olive or canola oil instead of the butter? Then I could use the ww dough and stay within the phase 3 guidelines for South Beach.

Now that Passover is over, I can go back to experimenting with the ww boule. Still enjoying all the results! Can’t wait for the new book!

Ralph said...
April 18, 2009 at 9:36 am

Can you clarify how the dough went into the pan?

Was it rolled? Stretched then dropped? The picture makes it look round with no jagged edges.

Looks great

Tara said...
April 18, 2009 at 10:35 am

Does it have to be a cast iron pan? Could I use a different type of pan?

Back and blogging about bread « Fishes and Loaves said...
April 18, 2009 at 11:08 am

[...] other countries and this flat bread from India has been on my list for some time.  Zoe over at Artisan Bread in 5 Minutes a Day posted a great recipe using her no-knead dough, and it’s baked in a cast iron skillet to [...]

Barb said...
April 18, 2009 at 1:16 pm

I regularly make this too – so easy and good. I add my spices INTO my dough and then I cook it in a medium heated teflon pan with NO oil at all. I cook, covered by a tight fitting lid (I use a pot lid) on one side till it bubbles and browns, then turn it over and push it down with a spatula a bit so it cooks more evenly. I cool them on a pizza stone. Important hint! Wipe your teflon pan in between with a DRY, clean cloth to remove residual flour between naans, otherwise the extra flour burns and affects the taste. Using NO oil makes these a bit more waist minding so you can eat MORE!

Carmen Carlton said...
April 18, 2009 at 2:36 pm

When/where do you add in the salt as mentioned in the list of ingredients?

Cheap Like Me said...
April 18, 2009 at 4:40 pm

oooh, fabulous! Can’t wait to try it.

rho said...
April 18, 2009 at 5:08 pm

if I hadn’t just finished dinner I would be making this right now – as it is it will wait till tomorrow — but I have to admit I can’t wait to try it —

also loved the cover you used – I will be seeing which of my covers fits my cast iron pan now

zoe said...
April 18, 2009 at 7:53 pm

Hi everyone, thank you for the lovely notes! It is wonderful to hear about all the bread that you are baking. I appreciate all of the feedback about the book and the website. We love doing this and are so thrilled that you share your thoughts with us!

Zoë

zoe said...
April 18, 2009 at 8:01 pm

Hi Shari, the tea house sounds amazing!

Hi Suzan,

yes, you can use oil to make the bread, but the flavor will be very different than if you use ghee or butter. you may want to consider using a little butter mixed with oil. Canola may be better than olive, just because it has a higher smoking point.

Hi Ralph,

I rolled the dough out just as I would for the pizza. You can use a rolling pin, your hands or both. This one came out perfectly round, but they don’t always and it doesn’t effect the flavor!

Hi Tara,

I like cast iron because it is a heavy gauge pan and will conduct the heat very evenly. you can use just about any skillet, but be sure to check it often if it is a lighter weight pan, so that it doesn’t bun in spots!

Hi Carmen,

Thanks for catching that omission. I added the salt directions to the post.

Thanks, Zoë

Conrad Estrem said...
April 18, 2009 at 8:51 pm

This is great We like to do bbq tandoori chicken on the grill but often I don’t get around to the naan as it seemed like extra work. This looks great and since I usually have dough in the refrig in the tub I will give it a try. Thanks again for your great blog.

jeff said...
April 19, 2009 at 1:59 pm

Once you said tandoori chicken I was hoping you were going to say you were building a tandoori oven to slap the naan dough onto the side of (that’s the authentic way to make naan but not realistic for us!)

caitlin said...
April 19, 2009 at 4:22 pm

I just bought your book and I love it! The Naan recipe was really a selling point. I grill mine on the propane grill in summer, though, to keep the house from getting hot. I brush the raw dough with ghee before slapping on the grill, over a medium flame. Thanks again!

Tammy Gardner said...
April 19, 2009 at 7:45 pm

If I apply the Cornell formula to the basic bread, will I have to adjust the amount of water? The formula is, for 6 cups of flour, replace one cup of flour with 6 tablespoons of powdered milk, 6 tablespoons of soy flour, and 2 tablespoons of toasted wheat germ. I know the bread wouldn’t keep as long in the refrigerator because of the milk. I have used this in kneaded bread before without problems. By the way, I made some basic bread using 1/2 teaspoon of yeast, and it turned out very good.

laura said...
April 19, 2009 at 9:20 pm

tomorrow I plan on making another batch of dough. I’m excited to try this. Because I camp alot, this would be great to do. I’m thinking of adding some cinnamon rather than the Indian spices, maybe serving with some cooked apples on top.

sygyzy said...
April 19, 2009 at 10:23 pm

Big fan of the book. I don’t doubt you for a second but EVERY single Indian I have spoken to has vehemently said naan is simply IMPOSSIBLE to make in a home setting. They said you need special earthenware ovens to make it. I can’t imagine they are all wrong. I’ve always wanted to try to make it but am always discouraged by them.

jeff said...
April 20, 2009 at 7:21 am

Caitlin: I grill too, see our posts on that:
Grilled pizza: http://www.artisanbreadinfive.com/?p=237
Pumpernickel done on the grill: http://www.artisanbreadinfive.com/?p=245
Fruit pizza on the gas grill: http://www.artisanbreadinfive.com/?p=248
Rustic fruit tart on the gas grill: http://www.artisanbreadinfive.com/?p=267
Brioche on a grill: http://www.artisanbreadinfive.com/?p=294

Tammy: So long as the final dough consistency remains constant (see our videos on the tab above) I bet it will work. Also see our low-yeast recommendations: http://www.artisanbreadinfive.com/?p=85

Laura: Let us know how it turns out!

Sygzy: Well, our stuff doesn’t claim absolute authenticity, and to be technical, bread that you do in a pan like this is paratha, not naan. Naan is baked in a tandoor, THEN brushed with ghee. We do everything in one step.

Try it!

Suzan said...
April 20, 2009 at 9:15 am

Hi – this is a bit off topic but here goes: every once in a while you refer somone to a link on this site. I then find great info and postings. Is there a place on the site that lists all the links: pizza, whole wheat, dense crumb, etc. I have been bookmarking them as I find them but it would be easier if there was a list somewhere. Is there? I keep learning more and more. I will be trying naan in the house and pizza on the grill this week!

Tammy Gardner said...
April 20, 2009 at 9:46 am

Thanks. I did see the low yeast recommendations, and they worked fine, as I said.

zoe said...
April 20, 2009 at 8:09 pm

Hi Suzan,

There is not a place on the website that lists all of the links, but it is a great idea. As we update our website we will consider doing that.

Thank you and enjoy the naan! Zoë

Paul said...
April 21, 2009 at 6:05 pm

Amazing!
Last night a made a batch of dough, mostly white flour, but some whole wheat, wheat germ, oat meal, rye flour, and some flax seeds (yes a crazy mix, but the technique is so forgiving).
Made two boule style loaves this AM, then for dinner rolled out golf ball sized lumps of dough really thin and fried them in ghee. Hot off the pan these were superb. Keep the great ideas coming !

zoe said...
April 21, 2009 at 8:09 pm

Hi Paul,

Your bread sounds fantastic! So pleased that you are enjoying it!

Zoë

Sandy H. said...
April 22, 2009 at 7:01 am

Tried this last night, although I used the recipe in the book (made two smaller sized naans) and it was superb! I actually made garlic naan by chopping up two cloves of garlic and working it into the dough before rolling it out (1 clove for each naan). And I used the Peasant bread dough. Fantastic taste. Perfect texture. Served it with fried cauliflower and yogurt for a quasi-Indian meal. I will definitely be doing this again. BTW, I made it in a Cuisinart 12-inch “everyday” pan with cover. I don’t have a cast iron pan. It worked just great in this pan. And the glass lid made me able to see how it was baking.

Elsie said...
April 22, 2009 at 1:02 pm

Can you make stuffed paratha using this technique?

zoe said...
April 22, 2009 at 8:00 pm

Hi Sandy,

I love the addition of garlic to the dough! it must have tasted and smelled great!

Hi Elsie,

I’m so glad you asked. We have a recipe for it in the new book. It is awesome!

Thanks, Zoë

Sandy H. said...
April 23, 2009 at 6:45 am

Zoe,I’m glad you liked my addition of garlic to the naan dough. It was delicious. I’m planning to try making an onion kulcha next (my other favorite Indian bread.)

jeff said...
April 23, 2009 at 12:07 pm

Let us know how it goes… the onion should be too tricky.

Sandy H. said...
April 24, 2009 at 9:22 am

Jeff: I’m not sure why it should be too tricky. But I will experiment and let you know. I can’t wait to make my next Indian meal!

Dorli said...
April 25, 2009 at 5:24 pm

What a great recipe… We had fresh bread in a flash with our curry even though it was 91 degrees outside in LA.

Barbara said...
April 26, 2009 at 5:47 am

My husband, who is totally fearless, has taken to making naan. He takes a bit of dough out of the refrigerator, pats it with flour to make it less sticky, stretches it a bit, then throws it in to a hot pan with butter and seasonings. He stretches the dough out to a round and then throws it on our preheated to 500 degrees grill outside. He lowers the heat down and bakes it for a few minutes.

Last night we served it to guests (they watched the entire process, amazed)with my hummus. I cooked and cooked all day to make a Moroccan themed dinner, and my husband’s (your) grilled flatbread stole the show!

jeff said...
April 26, 2009 at 9:27 am

Sandy: I meant not too tricky!

Dorli: exactly. Other warm-weather ideas; check out.
Grilled pizza: http://www.artisanbreadinfive.com/?p=237
Pumpernickel done on the grill: http://www.artisanbreadinfive.com/?p=245
Fruit pizza on the gas grill: http://www.artisanbreadinfive.com/?p=248
Rustic fruit tart on the gas grill: http://www.artisanbreadinfive.com/?p=267
Brioche on a grill: http://www.artisanbreadinfive.com/?p=294
Bread on a Coleman stove while camping: http://www.artisanbreadinfive.com/?p=318

Barbara: So you anticipated all my summertime suggestions!

Priscilla said...
April 28, 2009 at 11:17 am

I made this on the stove in a teflon pan last night, YUMMO!!!! I mixed a little bit of garlic powder, salt and pepper in the dough before I cooked it which gave just a touch of flavor. My hubby loved it. I did have problems rolling it thin though. As a novice baker, does anyone have suggestions for rolling the dough out thin? I don’t have a board so just used a glass cutting board with flour on it. Perhaps this is the problem….

Ken said...
April 28, 2009 at 2:54 pm

I have done these on the BBQ also.

zoe said...
April 28, 2009 at 9:14 pm

Hi Priscilla,

So glad you tried it, your additions sound wonderful!

I usually just roll it out right on my counter that I’ve dusted with a bit of flour. If the dough won’t roll out easily and keeps springing back on you then just let it sit for a few minutes. The more you fight the dough the more it will spring back. Once it has a few minutes (3-8) it will roll out very easily.

Thanks, Zoë

zoe said...
April 28, 2009 at 9:16 pm

Hi Ken,

I start doing lots of breads on the BBQ at this time of year. I love the taste and the fact that you don’t have to heat up the entire kitchen.

thanks, Zoë

Carol F. said...
April 30, 2009 at 9:18 pm

Thank you so much for this! Unbelievably I forgot that I had friends coming over for dinner tonight but had this tasty lentil soup on the stove so turned to this method for naan (thanks for the link, designmom.com) whipped up my mom’s dough and had fantastic naan in 20 minutes. It saved the day. We make hummus and lentils often and now have the ultimate bread for it, even better than pitas. Thank you!!

Carol F. said...
April 30, 2009 at 9:21 pm

I meant to say to other commenters, try rolling out the balls of dough onto a greased counter, instead of floured. Also, I just used a skillet with a lid; I do not have a cast iron pot. Worked nicely.

We had ghee on hand and I agree the flavor was perfect for Indian food. Oil would cook it up just fine, but then the naan would taste closer to other breads. I appreciated the difference the ghee made.

jeff said...
May 1, 2009 at 6:51 am

Carol: Skillet works fine, it’s just that the cast-iron is maybe a little more resistant to scorching the naan. But it depends on the pan.

Melissa said...
May 2, 2009 at 4:38 am

oh my I just got the book this week and we have just made our first loaf – and its gone already. And now i read naan bread yumm – oh the possibilities. thanks for a great book

Priscilla said...
May 2, 2009 at 8:07 pm

Thanks for the reply Zoe. I did the resting thing and it worked great!! We had some tonight that I put shredded cheddar in, Yum!!!

jeff said...
May 3, 2009 at 8:09 am

Thanks for the kind words!

drew said...
May 3, 2009 at 1:01 pm

Just wanted to add that, like Barb said earlier, this is totally doable without any oil (or very, very little). I use an old and very-well seasoned cast iron on medium-high heat. Although it may not be naan, per se, it is good. My daughter loves a piece of this topped with peanut butter and jelly!

zoe said...
May 3, 2009 at 9:34 pm

Hi Drew,

Actually, traditional naan wouldn’t be fried, but baked as you describe. Usually the ghee is put on after it is baked, but PB&J sounds great too!

Thanks, Zoë

clarice said...
May 4, 2009 at 7:53 pm

A nice breakfast dish with this would be an Indian style omelette. Melt some butter in a pan. Add some chopped onion or shallot and chopped jalapeno and curry powder..Sweat the onion/shallot in this mixture and add eggs beaten with milk or cream or yogurt. When the egg sets, top with garam masala and chopped cilantro.

(You can also add seeded,finely shopped onion to the jalapeno and onion if you like)

jeff said...
May 5, 2009 at 3:17 pm

Sounds great!

clarice said...
May 7, 2009 at 3:59 pm

Thanks–I still am no good at proofreading in these little boxes..the last line should be

seeded finely Chopped, TOMATO to the jalapeno and onion.

It is delicious.

joey said...
May 7, 2009 at 6:29 pm

This looks fantastic…one of the breads I have been dying to make from your book!

Jessica said...
May 11, 2009 at 11:06 am

Your recipes look great! But I have a question, Will these recipes work with sprouted grain flour? My husband is a diabetic so this is the only way I can make it low carb. Thanks!

Teresa White said...
May 12, 2009 at 9:43 am

This is wonderful.. Yesterday i mixed nuts, cinammon and honey in the dough -cook in cast iron on stove top–dusted with powdered sugar.. yummm. Today I topped with satueed spinache and onions, garlic w/feta and mozzeralla cheese What a yummy quick lunch…Thanks for the creative ideas you come up with and I love the recipe book.. I never buy bread, I always have dough mixed up in frig.. Its so great…

jeff said...
May 12, 2009 at 10:47 am

Jessica: We haven’t tried the sprouted grain flours yet, let us know how it works out for you if you try it.

Teresa: Thanks for all the kind word!

Lisa said...
May 19, 2009 at 7:09 pm

We love naan! I was excited to try this at home. I have made this twice now and though we love it I have two problems. The dough is really sticky, and though I am trying to be careful about going overboard with additional flour, it kept sticking to my rolling pin (maybe spray the rolling pin with vegetable spray?). Also I could never get the dough thin enough, partly because it kept sticking to my pin, but it would puff up in the pan quite thick, I don’t know..I just want it thinner. Any suggestions?

zoe said...
May 19, 2009 at 8:02 pm

Hi Lisa,

Don’t be afraid to use more flour. Use enough to keep it from sticking. You don’t want to knead it into the dough but it is fine to use quite a bit to roll out the dough.

I hope that helps! Zoë

Lisa said...
May 20, 2009 at 7:15 pm

Thanks Zoe! I will not give up on this..

Larrs said...
May 27, 2009 at 6:34 pm

How do you make the (orange size) dough? The pan baking method sounds doable, sure need to know who to make the dough.

zoe said...
May 27, 2009 at 8:14 pm

Hi Larrs,

Here is a post with the master recipe: http://www.artisanbreadinfive.com/?p=195

Enjoy! Zoë

ts said...
May 29, 2009 at 8:20 pm

We’ve made two batches and love this stuff. But I keep getting charred bits and bubbles making it hard to get an even cook. Maybe a cooler pan is needed?

Thanks for noting to cover after flipping – I couldn’t tell from the book. Have made notations from this post to correct the book!

zoe said...
May 29, 2009 at 9:41 pm

Hi ts,

Yes, it sounds like you need to turn down the heat a little. Every stove and oven heat differently so it sometimes takes a time or two to get the exact temperature.

Thanks! Zoë

christina said...
June 5, 2009 at 11:56 am

where’d my reply go? had a good question…

zoe said...
June 5, 2009 at 2:08 pm

Hi Christina,

We are making changes to the website and had a little hiccup which caused us to lose 2 days of comments. I’m so sorry about this. Please resubmit your question and we’ll get you an answer ASAP!

Thank you! Zoë

regina said...
June 9, 2009 at 4:15 pm

I worked in some curry powder and fresh cilantro into the dough. Made a yummy base for other ingreadients tomato, feta, onion mmm-mmmmm good!

Marie said...
June 14, 2009 at 4:03 pm

LOVE your bread technique~I’m a small farm gardener [in Minnetrista,MN] w/ emphasis on heirloom tomatoes and can hardly wait to incorporate all my garden goodies to your recipes !!!! Looking at the Naan makes my mouth water~I’m trying it tomorrow !!!!!!!!!!

John said...
June 29, 2009 at 10:23 am

I recently obtained a countertop commercial pizza oven (essentially a large toaster oven that goes to 650 degrees) for pretty cheap. Flatbreads and pizzas are pretty important to me, and now making them is much less of a big deal.

So for breakfast today I made a quick whole mung bean thing in the pressure cooker, and a naan version just using the basic dough. To keep the bread from puffing I ‘beat into submission’ with the flat end of a metal whisk handle, I guess like docking the dough. The first time I baked ‘naan’ I got a very thick bread that was not what I hoped for, and beating the dough solved that problem this morning.

Anyway, I still have to practice handling and transferring dough skillfully, but I finished the bread just now at my desk for lunch, and it really was what I would get at a ‘real’ Indian restaurant, sans the ghee and garlic. I almost couldn’t believe how well it worked!

I am so grateful again that you have made this so easy.

While I am requesting books for you write, how about one on just flatbread technique? If you don’t write it I amy have to make a thousand loaves and write it myself. .

Again, thanks for making all of this so simple.

zoe said...
June 30, 2009 at 7:38 am

Hi John,

Your oven sounds like a wonderful alternative to having to heat up a large oven, and it gets even hotter. I’ve seen them but haven’t tried it. Glad it is working for you!

Getting the naan really thin before baking is key to getting the right consistency. It sounds like you are baking it like a pita, plus the docking. I’ll give it a try.

Thanks, Zoë

kimberly said...
July 10, 2009 at 2:01 pm

We’ve got some vegan houseguests coming over soon. Do you think I could make naan with vegan “butter”? Also, can I make the naan in advance? Thanks!

jeff said...
July 11, 2009 at 6:39 am

Kimberly: I frequently use canola oil in place of ghee or a mixture of ghee and oil. It won’t have the buttery flavor but still quite good. Jeff

kimberly said...
July 12, 2009 at 10:12 am

Excellent, thanks Jeff!

Laura said...
September 7, 2009 at 10:33 am

First – LOVE the book and the website.

I just tried the Naan and it totally did not work for me. It’s not the recipe, I’m sure.

1. I didnt think the lack of Ghee would be such a problem. It was! I used regular butter and what a disaster. It burned BEFORE I could get the 2nd piece of naan in the skillet.

2. I simply cannot figure out how to get the dough rolled that thin. I can get it about 1/8″ thick – but no thinner. I think this leaves the dough too thick when it goes in the pan – resulting in insufficient cooking.

3. Oh, and my pastry sheet is a disaster. Desperate to get a new one.

Suggestions? No suggestion needed for #3.

Oh, and by the way – the cinnamon rolls on a stick and pizza on a stick are AWESOME.

Laura

zoe said...
September 7, 2009 at 3:29 pm

Hi Laura,

When you are rolling out the dough it is sometimes essential to let it rest if it is too springy. If you are trying to roll out the dough and it keeps shrinking back on you, just let it sit for a couple of minutes and try again. When you work and roll out the dough it develops the gluten (stretchy aspect of the dough) and the more you try to fight it, the more it will spring back and the harder it is to roll thin.

Also, many people are afraid to use enough flour to keep the dough from sticking to the counter. Use enough flour so that it will roll out without sticking.

When I am making naan with butter, I wipe out the pan after each naan. Otherwise the flour will burn in the pan.

Let me know if this helps! Thanks, Zoë

Lynn said...
November 14, 2009 at 11:38 pm

I made my first batch and the first loaf turned out great!. The question is when I put flour on the dough before getting the grapefruit size dough. What about the flour that is left on the dough in the container that you put back in the fridge? Do you just leave it on top, do you mix it in or what. Did I miss that in the book? I am looking forward to making the indian bread.
Thanks

jeff said...
November 15, 2009 at 8:42 am

Lynn: Sprinkle some flour on top of the stored dough; you’ll scoop up most of it. Whatever’s left behind, just leave it there on the surface, don’t mix it in or you’ll knock all the gas out of the dough. Next time, that will be your start on the sprinkle. Hope that helps. Jeff

Andree said...
November 30, 2009 at 11:22 am

Can you make naan with the Master Recipe in HBin5? If not, which of the HBin5 recipes would work with this technique? The naan is one of our favorite breads!
Thanks!

zoe said...
November 30, 2009 at 2:58 pm

Hi Andree,

Yes, you can use any of the doughs from the new book to make the naan from ABin5, it is one of my favorites as well!

Thanks and enjoy, Zoë

Laura said...
January 23, 2010 at 7:17 am

I found ABin5 just yesterday and I have my first master receipe resting on the counter in the kitchen as I type.

I became dairy free almost 2 years ago and haven’t had naan since. Is there any way to modify the process to use something else instead of the butter?

Thanks

L

zoe said...
January 23, 2010 at 1:21 pm

Hi Laura,

You could do this with olive oil or other oil, just sprinkle with salt. It won’t have exactly the same flavor, but will be wonderful! Be careful to adjust the heat if you use olive oil so it won’t burn.

Enjoy, Zoë

Margaret` said...
January 25, 2010 at 3:37 pm

O!! MY!!! But that is almost TOO easy….

Margaret` said...
January 26, 2010 at 1:37 pm

It is easy. Tried it with cinnamon sugar sprinkle instead of salt. Really tasty.

zoe said...
January 26, 2010 at 1:53 pm

Hi Margaret,

So glad you tried it!

Thanks, Zoë

chit villegas said...
January 26, 2010 at 5:42 pm

hi….yes so easy but the dough? How? ISn’t dough making the most hassle to make?

Jackie said...
January 26, 2010 at 6:11 pm

I made 7 naans with the entire batch of dough. I modified the olive oil dough replacing the all purpose flour with 2 cups white whole wheat. They turned out moist and delicious. I’m freezing the left over four for quick chicken pizzas drizzled with olive oil. Myhusband, children, 7,9 and 2 at the nann up!

jeff said...
January 26, 2010 at 7:06 pm

Chit: No! Check out our videos, making the dough is the easiest part… Jeff

jeff said...
January 26, 2010 at 7:06 pm

Jackie: Naan (or something like it) is universally loved across cultures! Jeff

Samantha said...
February 2, 2010 at 9:20 am

Can we really use any dough to make this naan bread?

jeff said...
February 3, 2010 at 12:54 am

Samantha: Pretty much, yes. Lean doughs, though. Jeff

Sangeetha said...
February 8, 2010 at 11:47 am

Hi Jeff and Zoe,
Great discovery this ABin5! I guess I am a little late here…but your ‘naan’ caught my attention. We Indians traditionally do not bake because we don’t have oven in most houses (we ofcourse make stove top breads like rotis or phulkas). I tried the basic boule yesterday and the bread came out perfect! Can’t wait to try out your naan today.
Do you have any suggestions for how I can use stuffings? Like potatoes or onions? Stuffed bread is a big part of Indian cuisine and I am curious to know if that would work with your dough.
Thanks!

jeff said...
February 8, 2010 at 9:00 pm

Sangeetha: Sure! We have an aloo paratha stuffed with potato and peas in the second book, which you can see on Amazon at http://bit.ly/3wYSSN

It works beautifully; ironically we are oven-baking our aloo paratha, I know that authentically, these are fried. We wanted to give a lower-fat version for our health-oriented book. So glad you’re enjoying our recipes! Jeff

Alex said...
June 17, 2010 at 5:05 am

I am falling more in love with your recipes every day. I made Tandoori Chicken today (well, technically tandoori style chicken as I don’t have a Tandoor) and some garlic naan to go with it (brushed it with freshly crushed garlic and melted ghee. Yum! And yesterday I made Pizza (both from the european peasant dough). both so incredibly quick. But eaten even quicker. My kids (3 & 1 demolished it – and so did my husband).
Having the dough in the fridge all the time is handy when you want a fresh loaf a few times a week. But once you start on flat breads and things like that, you really see the benefits.
Mmmm, I wonder if there is a way to do crumpets with your method…

jeff said...
June 17, 2010 at 9:15 am

Alex: Thanks for all the kind words–

About crumpets– I really don’t think we can get that texture, but I’ll ask Zoe to weigh in also… Jeff

zoe said...
June 17, 2010 at 12:37 pm

Hi Alex,

You can cook the dough in the same fashion as the crumpets, but they will be closer to English muffins because the dough is not as thin. Here is a post about doing just that: http://www.artisanbreadinfive.com/?p=497

Thanks! Zoe

Rosalina said...
July 13, 2010 at 2:47 pm

Hi, this actually has nothing to do with naan bread. I have been using normal broiling pan to bake bread (boule, whole wheat, pita) instead of stone, and the result is satisfactory enough for me. However, you guys have aroused my interest to use my long ignored cast iron pan with Jeff’s pizza as well as this naan bread recipe, here is the rule I derived from reading various articles from your site and please let me know if my conclusion is correct or not: I should only use cast iron pan to bake bread if I don’t use a broiler pan below for steam, because – I am guessing 1)if I put a lid on top it will be enough to trap steam and 2) if I put a broiler pan below for steam (and not use a lid) the steam/water will rust the cast iron pan? Thanks a lot for answering my questions, I am learning a bunch of fine-tuning techniques on this site that I find not only helpful but very interesting as well!

zoe said...
July 13, 2010 at 8:21 pm

Hi Rosalina,

You are right about not needing the steam if you are using a pan with the lid, because the dough will create enough steam on its own. However, if you use the cast iron pan without a lid you should use the steam in the oven. The cast iron will be so hot that it will burn off any water that will come into contact with it.

Thank you and let us know how it goes! Zoë

Rosalina said...
July 30, 2010 at 10:53 am

The cast iron pan worked quite well, although it doesn’t seem to have as much oven spring as a normal broiler pan, I haven’t done two side by side to compare because I have been trying out all of your flat bread and pizza on the grill lately, it was so good! And today I finally tried out some naan on the cast iron. Oh my goodness, this is WAY BETTER than what I taste in the Indian restaurant – it’ kind of like the Chinese fried bread (You tiao) except it’s less oily and I don’t have to deep fry. I also added some lightly sauteed green onion in the bread, it was fantastic! Whereas my 5 yr old son’s version is to treat it as a pancake and put blueberries and whip cream on top – he ate the whole 8 oz piece. Thanks for another wonderful recipe!!

jeff said...
July 30, 2010 at 11:06 am

Rosalina: Glad these all are working so well for you…