About this recipe: A rich dough made with milk and eggs, cooked in a tandoor or on BBQ grill. Absolutely delicious served hot!
To make ghee, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. Discard any solids left in pan.
A lovely recipe! I replaced ghee with garlic oil (same amount) and sprinkled the top with crushed garlic. Unfortunately, the bread was very tasteless (ghee gives it more taste I think), so next time I have to double the amount of salt. - 04 Jun 2001 (Review from Allrecipes US | Canada)
I have made this wonderful receipe for my picky eaters and they love it. We serve it with gyro seasoned lamb and cucumber dressing ... YUM! - 17 May 2000 (Review from Allrecipes US | Canada)
Made good tortillas but not fluffy naan. I don't own a bread machine, so I mixed the ingredients and then kneeded using a KitchenAid with a bread hook. Also didn't have clarified butter, so I used softened, unsalted butter instead. Tried the recipe three times. The first time, I used white, unbleached flour. The second time, I used 50% white, unbleached flour and 50% whole wheat flour. Didn't rise quite as much, and needed a little more water. Had a more interesting flavor though. The third time, I went back to the unbleached white flour, replaced the 2 tbs butter with 2 tbs of olive oil, and added a tablespoon of milk. After kneeding, I let the dough double in size before quartering. This naan rose the most in the oven, but still was more like tortillas than naan. The recipe suggests rolling the dough as thin as possible before baking. I recommend experimenting with the thickness. Sometimes the dough puffed up more if it was it was left a little thicker. - 21 Jun 2003 (Review from Allrecipes US | Canada)