About this recipe: A yeast-raised East Indian flat bread with a delicious chewy texture.
Eh. texture was nothing like naan....tastewise, yes. however, the dough didn't rise at all for me, and i found a way better recipe from an indian cookbook....i probably did something wrong with the dough, so i may try this again. however, i think cooking naan in a pan is WAAAY easier, i was in a flurry pulling the pans in and out of the oven, etc....tooooo much hard work for something dissatisfying....and a friend of mine asked her mother (who is indian), and she said that it should NOT take four hours to make. - 26 Feb 2006 (Review from Allrecipes US | Canada)
It was great. The first batch I made puffed up alot and was very crispy. The second batch I lowered the temp to 500 and poked the top of the bread in a few places with a fork and they came out beautiful (just like the photograph. Will be making it again. - 20 Jun 2008 (Review from Allrecipes US | Canada)
This bread is delicious, even when served with butter or margarine. Takes a little while to make, but it's worth it! - 28 Jan 2002 (Review from Allrecipes US | Canada)