my naan is none

[Haley]

Any tips for making naan. I made my first attempt last night, but failed horribly. The dough was very sticky.... I can't figure out where I went wrong. Advice?

[jim_slagle]

Welcome to the Forum! Glad you found us.

My only experience with naan is with eating it. :yum:

We have a page of links (http://www.netcookingtalk.com/resources/links.htm) to cooking resources and this (http://allrecipes.com/Recipe/Naan/Detail.aspx) is on the allrecipes site.

Jim

[Deadly Sushi]

So what happened with the naan??

[Haley]

what happened? ummm.... i threw it in the trash and went out to eat! haha :smile:

[Deadly Sushi]

Hmmmmmm.......



Naan resembles pita bread (http://en.wikipedia.org/wiki/Pita_bread) and, like pita bread, is usually leavened with yeast (http://en.wikipedia.org/wiki/Yeast); unleavened dough (similar to that used for roti (http://en.wikipedia.org/wiki/Roti)) is also used. Naan is cooked in a tandoor (http://en.wikipedia.org/wiki/Tandoor), or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti (http://en.wikipedia.org/wiki/Roti) which is usually cooked on a flat or slightly concave iron griddle called a tava (http://en.wikipedia.org/wiki/Tava). Modern recipes sometimes substitute baking powder (http://en.wikipedia.org/wiki/Baking_powder) for the yeast. Milk (http://en.wikipedia.org/wiki/Milk) or yoghurt (http://en.wikipedia.org/wiki/Yoghurt) may also be used to give greater volume and thickness to the naan.


http://en.wikipedia.org/wiki/Naan