i made this several times and making them today as well............. but i didnt add corriander, and substitued Cilantro with finely cut curry leaf pieces. and i used this Indian electric instant Chapathi maker http://www.chennaiimports.com/electrical_rotimaker.htm
it came out really really nice. infact my hubby told that this NAAn is the best food experiment i ever made.. ;)
thank u so much...
Use stove top for this recipe --DK
oops! This is what happens when I get overzealous with tagging. Sorry about that!
Oh yes you can :)
I am not sure but see if this article helps -- http://chefinyou.com/2010/05/baking-in-microwave-convection-oven/ --DK
Yes thats the one I think :) Oh don't worry! Its cool that you have already started your advent into the addictive world of cooking. :) Don't think twice about asking questions - will answer as much as I know and can :) --DK
Hi Foodie, interesting questions :) Every oven is different depending on the make. But out of 4 ovens that I have personally used 2 of them were on the bottom section of the oven, separate from the Oven by itself while in the other including the one I have, it is a part of the oven itself. If you have a broiler, you will have a setting in the knob where you control the temperature or probably separately where u can see it which says "Broil" with a Hi/Lo setting. It does not per se have a temperature other than Hi/Lo at least from what I know. The measurements in cups that I give is the US measurement (240ml) wherein One cup of flour is 120gms. Hope this is useful :)--DK
Hi Naailah, I use US cup for my measurements.....--DK
Normally the ones made with Baking powder is called as Kulchas...Naans are mostly made with yeast. Do see this link for Kulchas :) - http://chefinyou.com/2008/11/onion-kulchas-a-flatbread-to-give-you-the-glimpse-of-what-heaven-really-means/ --DK
Depends on what you made it. Did you use Oven? Or the skillet? If using Oven, the hardness could have been due to overcooking it due to which it could have turned dry and hard. On the skillet, I really cannot think of any reason it could have gone hard since it by itself is an immensely soft textured naan. Did you allow the dough to proof well? May be it did not double in qty - when the yeast takes action and the dough doubles, it also helps to bring that softness to the naan. Hope this helps -- DK
Hi Michele - yes 1-2 tbsp should work fine. I didn't specify since few like lots of cilantro while few others don't like too much of it here in this recipe.:)