Comments on: Quick Naan without Yeast

By: Stella

Stella — Mon, 18 Aug 2025 05:32:01 +0000

I feel like this recipe needs to be removed or rewritten with an exact form of measurement. It’s okay to eyeball ingredients in your own home but to write a recipe designed for people to follow with specific measurements in a standard of measurement that you DONT HAVE is intentionally misleading. You have no idea how many cups of flour or milk are actually being used in your recipe, and the dry to wet ratio in ingredients is crucial to making bread. If it’s an estimated amount of an ingredient it needs to be stated in the original recipe and not in the footnotes, which are typically not read till someone is already in the middle of making the food or already done. The rude comments from other people here were completely unnecessary. However, the problem IS with your recipe, not their cooking or baking ability like other commenters are suggesting. (P.S. if you’ve already started the recipe add about 50% more milk than listed, then knead it in with more flour till you get your desired texture)

★

By: Lisa

Lisa — Sun, 17 Aug 2025 05:16:13 +0000

In reply to Amina. She did a double batch

By: Lisa

Lisa — Wed, 30 Jul 2025 22:26:50 +0000

In reply to Trish.

I agree!! Don't w²aste your time!!

★

By: paul Ellis

paul Ellis — Thu, 12 Jun 2025 15:22:19 +0000

In reply to Audrey. Get back to the pan. I've made thus recipe on numerous occasions and it's great, maybe its not the recipe, take a look in the mirror, then get cooking lesions!

By: Krissy

Krissy — Mon, 02 Jun 2025 02:43:42 +0000

I've been making this recipe for years, and it turns out perfectly every time. I like to add dried rosemary to the dough before kneading it: this makes a lovely, flavorful rosemary naan. When they're done, I brush them with olive oil while they're still warm, and they always turn out soft and delicious.

To those who are struggling, make sure you're measuring the flour correctly by either weighing it out or fluffing the flour with a fork, spooning it into the measuring cup, and leveling it off with a knife; otherwise, you will end up with too much flour and the naan will turn out dense, cardboard-like, and stiff. Also ensure that you're kneading the dough long enough: for me, it needs eight minutes in my KitchenAid mixer with the dough hook. I know this recipe uses baking powder as the rising agent but don't skip the resting stage, because the flavor will develop just a smidgen more while resting and it does make a difference to the taste (I've tried it both ways).

This recipe is a keeper.

★★★★★

By: Nina Naan

Nina Naan — Fri, 02 May 2025 10:03:52 +0000

Wow first time giving naan a go and worked so well! Very delicious! Grilled mine in the sandwich grill and worked beautifully. 👌🌟Thanks so much

★★★★★

By: Stephanie

Stephanie — Wed, 23 Apr 2025 12:55:57 +0000

This is perfect! I didn’t want to stop cooking and go to the store when there had to be something I could make at home. This was so easy to do! Thank you so much for giving me one less processed food to buy at the store.

★★★★★

By: Javi

Javi — Tue, 01 Apr 2025 19:38:07 +0000

In reply to Audrey. That was not very nice. Perhaps you could’ve worded it like an adult instead

By: Ruby

Ruby — Fri, 28 Mar 2025 10:06:12 +0000

Quick and easy
Naans don’t fluff up like traditional ones but still super delicious
I brushed with butter and fresh coriander
Made 7 in the shape of traditional pitta bread 🙂

★★★★★

By: BB

BB — Thu, 09 Jan 2025 07:08:37 +0000

In reply to Audrey.

Made these and used self raising flour added sone garlic and cooked in butter, worked perfectly.
No need to be so rude

★★★★