Flatbread

Latest comments and suggestions

Results 41-60

• hellphooey

  05 September 2010

  hellphooey commented on this recipe

  This is a great recipe but actually tasted like pizza bread! Not a problem they were still delicious. I made it on the dough setting in my bread machine so there was no fuss at all. My family loved it and they were much nicer than shop bought. As a little tweek I put some garlic butter on top and baked them in the oven for 15 mins instead of in the pan just because I needed my hob space. YUM!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CMcK

  20 September 2010

  CMcK rated and commented on this recipe

  

  Perfect. I have tried naan bread recipes from various sources including indian cookery books. This one is simple and tastes perfect. I have added nigella/kalongi seeds and coriander and garlic to make them even more tasty. I prefer these any day to shop bought!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ZeTallGerman

  30 September 2010

  ZeTallGerman rated and commented on this recipe

  

  I tried this recipe yesterday and as someone said earlier: it basically tastes like a pizza base (and come to think of it, it's the exact same ingredients as a pizza dough!) Not really keen on this one as it didn't taste authentic. I made one of Madhur Jaffrey's recipes for Naan instead (including yoghurt in the dough) and baked them on a pre-heated tray in the oven... that's more like it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RUTH

  03 October 2010

  RUTH rated and commented on this recipe

  

  This is an excellent recipe, I made the dough in the breadmaker, then divided mixture into 12, rolled out fairly thin & sprinkled with a mixture of dessicated coconut, sugar & sultanas, folded over & slightly pressed again with the rolling pin & pricking several times with a fork. Grilled in 2 batches on a foil lined grillpan for about 1-2 minutes each side - the best peshwari naans we had ever had.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• suz2303

  08 October 2010

  suz2303 commented on this recipe

  Have made these loads of times and they're great every time. Usually add some chopped garlic and coriander aswell. Have them with curry and freeze the rest. Just defrost a few every friday night to go with our curries! Lovely! X

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Torisian

  13 February 2011

  Torisian commented on this recipe

  I made these flat breads last night and i thought they were so easy to make and went perfect with the prawn curry i made and sheesh kebabs! thought they were great :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• granny B

  16 February 2011

  granny B commented on this recipe

  I made mine a tad smaller for individual portion sizes and they worked wonderfully for my family. I'm thinking now about adding maybe some corriander seeds or cumin seeds, or even mustard/poppy. A real hit with us and will do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa

  29 March 2011

  Lisa rated and commented on this recipe

  

  Fabulous! Quick, easy and much, much better than shop bought!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fran

  15 August 2011

  Fran rated and commented on this recipe

  

  Having read the comments about quantity, I thought that the flour/yeast ratio was not correct. I used 250g flour to 5.5g dried yeast (that's the ratio I use for breads), & it worked perfectly. But only used 1tsp salt (sea salt comes out stronger anyway). No problem with sticky dough, it should be like that until you start to knead it. I also used high quality Italian pizza flour (00 pizza flour), no problem with getting it thin, you can spin it if you don't want to try rolling. Does it matter about being round? I've never seen a round naan bread & in any case my antique cast iron frying pan is oval! Great result, will definitely do it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AlisonPG

  25 August 2011

  AlisonPG rated and commented on this recipe

  

  Very good and easy to make. I used the dough programme on my bread maker for mess-free dough making! I only had enough flour for 1/2 the amount stated above and I made 6 mini-flatbreads similar in size to the mini naans that are available in the supermarket. I added chopped coriander and garlic and they tasted great. I also baked in the oven rather than frying pre-heat oven and baking trays oiled with olive oil at 220deg (200deg fan) and bake for 6-8 minutes. Recommended!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michael G

  07 September 2011

  Michael G rated and commented on this recipe

  

  A tasty accompaniment to any juicy main course. My family loved them.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• andycrofts

  29 September 2011

  andycrofts commented on this recipe

  Some of you folks have a machine called a 'breadmaker' that makes bread??? Unbelieveable. You're really missing the best advantage of kneading dough. Your fingernails are sooo clean afterwards! ;-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• andycrofts

  29 September 2011

  andycrofts commented on this recipe

  Actually, I've a quicker way. If I need naan bread, I pop over the road to "Mahatma Kote's" and ask if he can rustle me up a couple.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• littlegreendragon13

  13 October 2011

  littlegreendragon13 rated and commented on this recipe

  

  Awesome! I love making these! They also freeze well- I make sure I've made them small enough to fit in the toaster and then they can be simpky and quickly reheated from frozen, perfect!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BB

  20 November 2011

  BB rated and commented on this recipe

  

  very yummy and so easy to make great with curries and chilli, much better then shop bought ones. I would recommend that you roll them quite thin.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jannine

  15 January 2012

  Jannine rated and commented on this recipe

  

  I made this to compliment a fish curry. It was easy to make but I would agree with others in that the dough you are left with (after an hour) isn't enough to make 8 x 250g pieces. Also I heeded others advice and chose to roll thinner than 1 cm - a good decision as I would have been still cooking them now to get rid of the doughy inside! I made my plain but I would suggest maybe adding extra flavours e.g. garlic/coriander etc.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarahnmark

  30 January 2012

  Sarahnmark commented on this recipe

  Really easy to make! Added a little red chilli chopped up and it was delicious! Like other comments say, they do come out smaller. Yummy!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Donna D

  04 February 2012

  Donna D rated and commented on this recipe

  

  Really happy with this easy recipe. I halved the ingredients but used a full sachet of dried yeast. I baked them for 15 mins @ 190C & then let them cool for later. When my curry was almost ready I dry-fried them for 1 min on each side - Fab!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sam Fitz

  17 May 2012

  Sam Fitz rated and commented on this recipe

  

  These were excellent and so simple to make!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  24 May 2012

  Helen rated and commented on this recipe

  

  Made these completely by hand to go with grilled lamb at a BBQ Were loved by all and were perfect size for that type of eating. Had to add a little more flour as mixture was sloppy. Took the tips from other comments and rolled out as thin as i could. Cooked really well - would add black pepper, a little more salt and some garlic and coriander to add flavour as were a little bland for me.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2064/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g strong white flour
• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 8 breads

Preparation and cooking times

Prep 20 mins - 7 hrs 10 mins

Cook 15 mins

Vegetarian

Ingredients

• 500g strong white flour
• 2 tsp salt
• 7g sachet fast-action yeast
• 3 tbsp olive oil
• 300ml water

255 kcalories, protein 7g, carbohydrate 48g, fat 5 g, saturated fat 1g, fibre 2g, salt 1.3 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.