I love naan! And this looks good, but, it looks too thick. Most naan I come across in restaurants is a lot thinner, more like a thin crust pizza. Is there a secret to achieving a flatter naan? I have tried many different recipes and they end up being too thick like pictured above. I once spent several minutes, with the owner of a local Indian restaurant trying to convince him to let me go back in his kitchen to show me how it was done. He just chuckled, said it was easy and no I could not go back in the kitchen. Pft!! Sorry you couldn't get back in the kitchen, Lisa - I'm sure that would have been fun! As for naan - there are apparently many different styles. While naan originated in Central Asia, this is a South Asian naan - here's what Wiki says about it: "Naan in other parts of South Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita..." So I think you're simply looking for a thinner variety, maybe from a different locale. Feel free to pat it very thin and cook it without any rise time at all - that will definitely make it thinner. Enjoy - PJH

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