Naan is traditionally made in a brick and clay tandoor oven. It does not brown like other breads. It should be baked only for 60 seconds or less. It will still be white although it may have a couple brown spots like a cooked flour tortilla. Naan should be served immediately after preparing.
To make clarified butter, melt 4 tbsp of unsalted butter over low heat. Skim off & discard any foam that may have accumulated & reserve the remaining clear, golden liquid. This is the clarified butter, or ghee as it is know in Indian cooking. Discard any solids left in saucepan.
I have made this twice now with great success, didn't know how easy dough could be to make, pizza bases and bread rolls next on the list... haha - 23 Jun 2015
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)