Naan

Page: www.saveur.com/article/recipes/naan-indian-leavened-flatbread

Cuisine: Middle Eastern | Course Type: Breads

(1 review)

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Recipe Reviews

The dough is way too soft. Portioning and shaping has to happen on a board and with hands that are constantly kept floured. It may just be that uping the amount of flour at the beginning would solve the problem. I made these without adding the cilantro but rather adding garlic to melted ghee for half the naan and za'atar to melted ghee for the other half, brushing the grilled naan while it was still ho. Good flavor.

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