Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: sp on December 11, 2013, 11:03 PM
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http://www.youtube.com/watch?v=nypVcrfz6dk&feature=c4-overview&list=UU9rT1AQMqTGiOO8uEf8foSA (http://www.youtube.com/watch?v=nypVcrfz6dk&feature=c4-overview&list=UU9rT1AQMqTGiOO8uEf8foSA)
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Looks pretty darn good to me. Best I've seen so far.
Might give these a go - when I get a tawa :)
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H4ppy's getting very close with this one. Excellent Vid! ;)
Probably forgot about adding a bit Salt.
Near enough CBM's Restaurant Naan Bread in action.
Only difference in my restaurants is its proved, IN the plastic bag.
Nice one :D
cheers Chewy
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So what is missing from his recipe besides the salt please chewy? Just the proving in the plastic bag? Do you have your naan bread recipe for us? Do you own indian restaurants chewy? I've always wondered from what you say?
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That has got to be the best looking naan i have ever seen not to emerge from a tandoori over :o :o :-* In fact it even looks better than some that have come out of a tandoor ::) Excellent video and probably one of the best chris has done. Not sure if the recipe is from Sam's or whether it's his own, although i did see the first naan video he did and suggested he take a look at Pac Man Pete's recipe, which came from a restaurant. JB who has a tandoor says that it the recipe that's got him closest to a restaurant naan. There are some marked similarities between Chris's video and PMP's recipe. But whatever, this has now gone on the radar and i will be trying it over the festive season.
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yeah just watched it and very well documented indeed, those nans looks amazing
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Likewise CH over the festive season I will give this ago and also your samosas and those cornbeef puff things
Mmmmm what else have I promised myself
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And a Dansak
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And a Dansak
Well said - seconded!
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That has got to be the best looking naan i have ever seen not to emerge from a tandoori oven
I agree. Very impressive.
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Quality vid from Chris. I'll be having a go fairly soon. Similar to CBM's method. The great thing here is the method detail. Chris was also very precise on making chapatis, if I remember correctly. I'm all excited. Looks a great alternative to the tandoor. Check out this guy making them, en masse, same principal:
http://www.youtube.com/watch?v=rLO89zB1cNY (http://www.youtube.com/watch?v=rLO89zB1cNY)
Rob :)
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I made this recipe for Naan bread last week when chris posted it on youtube,made it to the letter and all I can say it was brilliant. :)
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I watched this again last night and can't wait to try it.
Chris came across quite well in the vid, I thought. Not sure if he'd had a couple of Stellas or if that is his normal demeanour. Kind of like a bumbling, shy chef, but with great looking results. Love the part where the dog barks and Chris lets it in, and you can hear the padding of doggy paws on the kitchen floor :)
Despite all the bad press (and abuse) Chris has received on here, he has produced what appears to be a cracking naan recipe/method. Whether it is entirely his is neither here nor there in my opinion.
If this is the standard of the forthcoming e-book, I'd be happy to part with a fiver :)
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Being on holiday for two weeks now, and being the recipient of a tawa for Christmas (albeit a small 9 inch one), I have been champing at the bit to try Chris's naan recipe/method.
So with great faffing about, I made the dough to spec yesterday and followed the instructions to the letter - leaving to rest - covering with film - leaving to rest - rolling into balls - leaving to rest etc etc.
Result? Absolutely fantastic!!!
Whenever I've tried naan without yeast before, it came out with the texture of a scone or a biscuit. With yeast, it came out like a pancake or crumpet.
These ones? As close as I could ever hope to get to BIR/TA naan - taste and texture were spot on.
Here's a couple of pics which probably don't do them justice
(http://www.curry-recipes.co.uk/imagehost/pics/76bd1a8b5031a27dda35b09251956550.JPG) (http://www.curry-recipes.co.uk/imagehost/#76bd1a8b5031a27dda35b09251956550.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/666f7702fedcde5cc8f82e1db3ec3216.JPG) (http://www.curry-recipes.co.uk/imagehost/#666f7702fedcde5cc8f82e1db3ec3216.JPG)
Absolutely perfect and totally recommended :)
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Thanks for confirming what i suspected garp when i watched his video and posted a comment. They look fantastic. I will be trying them when i am off for a few days later this week. I hope mine turn out as great looking as yours. Making the quantities given will keep me in naans for a little while as i've become quite partial to a garlic and coriander naan :P Must off to the kitchen now. Saag aloo, bombay potato and tandoori king prawns with a nice accompanying sauce I think for a change and a portion of pilau of course ;D
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I'm sure yours will turn out superb CH. You will not be disappointed.
Because I had a smaller tawa, I made the balls a little smaller to try to get the same thickness of dough. I also didn't use the cushion method - and had fun developing a technique for getting them to the heat (wasted a couple in the process)
I really can't rate these highly enough - thanks to Chris if you still read these pages :)
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made these a few times...superb
the "cushion" is a must for me
don't forget to add a tsp salt (which chris has omitted from the recipe)
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I didn't add the salt - but, to be honest, it wouldn't have made much if any difference. I'm not sure if Chris left it out deliberately or forgot - personally I think it doesn't need it :)
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If I cook nothing else during my five days off, there will be naan hitting tawa for sure. If i manage to get it right Garp i'll end up with fine looking tasty naans like yours, without the biscuit or crumpet taste, with a thin crisp base but light and fluffy on top, just the way i like them. My tawa is fairly large. So given the elasticity of the dough given the resting periods, I suppose i'd better make up some sort of cushion for them. I really don't want my hand cooking as i try and get the naan where it needs to be on the very hot tawa :o. If I achieve the desired results like Mr M and yourself, making up a cushion will a price worth paying as i'm sure it'll get plenty of future use ;D :P. The crux will come when i turn them upside down over my electric hob. If i don't get a result at first i'll have to get the portable gas stove out and give that a whirl I suppose :)
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Good luck CH. Didn't realise you were doing it on electric hob.
I'm sure I don't need to tell you this but could work after flipping and holding very close to the ring.
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Good luck CH. Didn't realise you were doing it on electric hob.
I'm sure I don't need to tell you this but could work after flipping and holding very close to the ring.
Well Garp, it's got two options. I suspect the flame is only to colour and finish the bread anyway, the real cooking having been done by the application of the naan to the very hot tawa. All else fails, out with the portable ;D I will have decent home BIR naan with my curry >:(
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You're right bud, in one respect. The bottom is cooked by the heat of the tawa, but without the heat on the other side, it's going to end up like a scone. In Chris's video the naan is only on the tawa for ten or fifteen seconds before turning over.
Having tried it, I think that the flame is not only to finish and colour the bread, but is crucial in the cooking process.
Good luck and have a Very Happy New Year
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See where you're coming from Garp. But that tawa is extremely hot and will continue to cook when inverted with the heat going through the base of the bread into the rest of the naan. I'll let you know how i get on, with or without the camping stove back up plan.
All the best to you and yours for the coming New Year mate.
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Cheers mate - same to you :)
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I also made this naan this evening and I agree this was bloody brilliant. Whenever I have followed anyone elses recipe I have ended up with a piece of cardboard but these were lovely and soft providing the pan isn't too hot to begin with and you don't over singe them when you turn over. (I havn't got a tawa I have got a large iron frying pan but it worked very well indeed.) I love the cushion method, I used a folded up pair of well padded oven gloves and a couple of tea towels wrapped in another tea towel which did the job a treat. I can really see how it works by stopping the dough springing back before it hits the pan. I think taste wise there is a little room for improvement but the higher than normal sugar levels give it a better flavour than many recipes doing the rounds. Well done to H4ppy Chris. I'm really looking forward to this ebook of his. 8)
PS Happy New Year to all!
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My Tandoori oven stopped working due to leak to my shed
But today is back to life :) and guess what I'm gonna make
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My Tandoori oven stopped working due to leak to my shed
But today is back to life :) and guess what I'm gonna make
Tandoori lamb chops?
Rob :)
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How did you guess ;D
That was my joke
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This naan has intrigued me though and will and try beat CH into making them ;D sounds like he had a set back
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I'm having another go today too :) Got a batch of dough in the fridge.
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Am I right in thinking the shortest time in making these naans is
Mix leave for 2 hours Then knock down leave for 5 hours then roll into balls leave for 2 hours then ready
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Roll on the better weather so I can get this recipe tried in the tandoor, the results shown so far here look brilliant :'(
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This naan has intrigued me though and will and try beat CH into making them ;D sounds like he had a set back
One could say that. In fact I would describe my set back has half a kilo's worth in fact. I wonder if you can work out what i did wrong ::) ::)
Dough is now out of the fridge and i'm about to "ball up". I intend to let the little beauties sit for about 4 - 5 hours before i cook them. So the race is on guys ;D ;D
And yes Michael, your timings are about right, with the balls resting longer if poss.
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Hurry up CH, mine are balled up.
I'm a bit impatient so might cook after three hours ;)
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I'm well behind my initial mix was 11.30
So I wont be playing with my balls ;D ::) until about 7pm cooking at 9pm earliest Buggar >:(
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Loving the double-entendre possibilities here :)
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I've got three balls resting and warming up now :o. The rest of the dough is back in the fridge. I'll exercise some self control and wait until near six before naan will touch tawa, so i'll take the mid shift with Michael bringing up the rear. We'll let you go first Garp as you're impatient. Just prepared my cushion and got my tawa out ready. After all this effort, these better be worth waiting for or i'm not going to be a happy bunny >:(
I may inspect my balls at about three to see if they've grown any ;D
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Haha - I doubt you'll be disappointed CH (I hope not, after me bumming them up so much!)
I told Mrs G that I might post a picture of my balls - she just shook her head.....
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Can I just point out that my Balti chicken won't be served until 7-8 this evening. So you can all stop rushing. Plenty of time to get them right and drop a few off to me here in Brum. Garlic please. Fresh, on top. Please note any garlic butter/powder efforts will be going straight in the bin.
Rob :)
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Rob, I was going to go for the garlic powder/butter job - how would you recommend doing it with fresh garlic?
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Rob, I was going to go for the garlic powder/butter job - how would you recommend doing it with fresh garlic?
Suggest fresh sliced/chopped garlic of variable thickness, rolled directly on top of the naan (before stretching it) garp. Another way to do it would be to pop some fresh garlic into the balls before rolling, although you may not get any thing like the roasted flavours of the first method. In either case a light gloss of butter ghee to finish. I'm probably not the person to ask really though. I tried Chris' method, got confused as to which way up/down things go, and burned most of them to a cinder. It'll take me at least 6 months to clean the baked on crud off the tawa. This is why I need some dropping off later.
Rob :)
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Ok Rob. Too late to incorporate into dough but might try other method :)
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I was going to take a pic of my balls. But i suppose they're pretty much the same as everybody elses, other than size of course ;D. I'll do my David Bailey bit when the first little beauty (fingers crossed) comes off the tawa. The first off will be a plain naan so i can assess the success (hopefully) of the recipe. The next two will be garlic and coriander. Finely chopped garlic with some coriander sprinkled over the naan when half rolled out and then rolled out fully. I'll then smear garlic and rosemary oil over it and pop it on the cushion. Then as per recipe.
Just checking out my steak and kidney pud recipe for tomorrow's dinner :P
I suppose i'd better do something about tonight's curry as well to go with the naan. Won't be bothering with rice :)
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I suppose I better pop over to Asda and get some of their ready-made mini efforts. It's not fair!
Rob :'(
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Do yourself a favour and pop down to your naan bakery Bob 4 assorted naans for a
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Remind me to just make a few next time, instead of trying to make 15.
Out of the 15 balls, had 11 successes, 3 scrappers and, by the 15th ball I'd had enough and binned it.
Pictures to follow when I've cleaned up the mess
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Remind me to just make a few next time, instead of trying to make 15.
Garp, why didn't you simply freeze your balls? ;D ;D
Out of the 15 balls, had 11 successes, 3 scrappers
Scappers :o :o I haven't planned for any of those :-\ So what went wrong so i get a heads up before i go anywhere near the hot tawa with my balls ;D
Pictures to follow when I've cleaned up the mess
Can't wait. Only one hour before the heat goes on and i get underway ???
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Latest efforts
Plain naan showing underside
(http://www.curry-recipes.co.uk/imagehost/pics/d787d4edf6b8c4dcb98c4d42f78abd9b.JPG) (http://www.curry-recipes.co.uk/imagehost/#d787d4edf6b8c4dcb98c4d42f78abd9b.JPG)
And I pinched CH's garlic and coriander idea but put it into the dough then made back into a ball and rolled it out
(http://www.curry-recipes.co.uk/imagehost/pics/bb61513623cb95c86cf5ef0e9a7acde2.JPG) (http://www.curry-recipes.co.uk/imagehost/#bb61513623cb95c86cf5ef0e9a7acde2.JPG)
Also did some with garlic powder/butter which were are very nice (sorry Rob).
What I need to do next time is use a cushion. I thought because I have a small tawa and naans are only about 7 inches, I'd be able to get them on the tawa no problem. Wrong!!
Next time I'm going for the cushion :)
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Haha CH - yes, being in Scotland I should be used to freezing balls.
Scrappers - the first two didn't puff up well - think maybe tawa wasn't hot enough? after that, things went well until one didn't stick and fell on the flame (scrapper number three).
Good luck mate :)
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Well done Garp looking good there
Good luck CH
Ive always been a bit slow ???
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Looking forward to you guys' opinions later.
Better get on with the curry now - SL's Punjabi Masala tonight (with naan of course).
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A cushion ??? One like this Garp ;D
(http://www.curry-recipes.co.uk/imagehost/pics/8ca0bfe447ffa9b48491af1286602be1.jpg) (http://www.curry-recipes.co.uk/imagehost/#8ca0bfe447ffa9b48491af1286602be1.jpg)
All looking very good there Garp. I'd better get some base out of the freezer too i suppose.
Hob is on, just got to cook some bacon first then it's full power while i prepare the garlic and coriander and start to play with my balls ;D
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Good to see photographic evidence of Garp and CH playing with their balls.
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Right cant wait any longer Im going to massage my ball and coat them in flour
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Enjoy mate :-\
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I seem to have made 14 and my balls are not small
They are a good hand full even my wife said the same :o
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She's just being polite Michael ;D
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Those were the days :)
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Second set of results are in. Three out of three. Not making excuses for them but you guys with gas have a distinct advantage. The hob obviously has a hot spot where it's in contact with the tawa which wouldn't happen with a gas flame >:( However, for an electric hob I am more than happy with what i've just produced. Restaurant texture, crisp, airy and light and restaurant flavour, plain and garlic and coriander. And the dough is supple after resting. I think it even wanted to rise as i was spreading it over the cushion :o
Here's the plain one on the tawa:
(http://www.curry-recipes.co.uk/imagehost/pics/79478c113b587006377f6087cacfbbb9.jpg) (http://www.curry-recipes.co.uk/imagehost/#79478c113b587006377f6087cacfbbb9.jpg)
When it's done:
(http://www.curry-recipes.co.uk/imagehost/pics/95efbabd31351e95bcdf0be6842989cb.jpg) (http://www.curry-recipes.co.uk/imagehost/#95efbabd31351e95bcdf0be6842989cb.jpg)
Just oiled, garlicked and coriandered before applying to the cushion:
(http://www.curry-recipes.co.uk/imagehost/pics/b09bb2b15891af187a18fe920ac6ec5f.jpg) (http://www.curry-recipes.co.uk/imagehost/#b09bb2b15891af187a18fe920ac6ec5f.jpg)
Finished article:
(http://www.curry-recipes.co.uk/imagehost/pics/a4937710d22d7976143a594b36b18aff.jpg) (http://www.curry-recipes.co.uk/imagehost/#a4937710d22d7976143a594b36b18aff.jpg)
And the back:
(http://www.curry-recipes.co.uk/imagehost/pics/f0ce25b7d8eb8dbd61cee8659728b16c.jpg) (http://www.curry-recipes.co.uk/imagehost/#f0ce25b7d8eb8dbd61cee8659728b16c.jpg)
The dough was so soft you can see the cushion print on it :o :o
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Nice one CH - especially the garlic and coriander - that's a real cracker.
I think you're right about the gas - not only with the contact between tawa and heat, but when you flip it. That seems to be when the big bubbles come up.
Nice to see you had no scrappers too :)
I totally agree about the texture and flavour, glad to hear that you concur.
Just waiting on Michael and his big balls now :)
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Cheers Garp. I doubt whether Michael will have finished playing with his balls until about 9ish ;D ;D I'll have to check my phone at that time as i'm off out. I'm glad i didn't make my balls any bigger as they easily filled my tawa and that's quite a large one ::)
Looking forward to putting a g&c naan in the ding when i get home, spreading a little butter ghee over it and having it with my curry which i must go and cook now. I'll be balling up the rest of the dough tomorrow and freezing and checking the gas situation with my portable stove for future naan cooking :D
A very happy curryhell, in spite on only having one big one and loads of little ones - bubble that is ;)
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;D ;D Garp
At least being last has given me a few topping ideas
I think I might add chopped green chilies to the garlic and coriander
I will light the tandoor soon to heat up for the tandoori chicken The kids are having chicken wraps(red onion, cucumber and lettuce with mint and chilli sauce)
My Wife and I are cheating ( not on each other ) Ive got some sauces left over from a few take aways
So add some fresh chicken to mine and some King prawns to hers
Not long now
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I'm going to do some more tandoori crumpets. Much less messing about.
Rob :)
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How could Mrs T ever cheat on a guy with such big, supple and, apparently, well floured balls.
I'll have a look in later to see how you got on, though I do think you're showing off a bit with a bloody tandoor ;)
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Rob, are you deliberately trying to add to the innuendo by adding 'crumpet' to the 'balls' references?
Perhaps this thread should be renamed 'Carry On Currying' :-\
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Thank you Garp
I totally agree with you about my big well floured balls
But getting the wife to give them a good old knead is getting very hard to come by these days
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Right Michael - you've just gone too far now ;)
I'm taking a step back from this, in the interests of common decency, and will return to this episode of 'Allo Allo' later, when your balls have undergone the metamorphosis into lovely big, soft naans.
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ok..for what it is worth...made these beauties a few times now...
your pan doesn't have to be heated to extreme temps.if it is then the base will burn and you will have trouble cleaning the pan
i use a s/s pan (same one i use for cooking curries)
pan is on kinda mediumish heat for about 2 mins before naan is slapped in
once bread is in pan you will see bubbles forming
depending on your own preference this is when pan gets inverted
i.e the more bubbles before you invert pan then the more bubbles on finished naan....
just my 2 bobs worth...but as said previously..made these a few times and simply trying to let y'all avoid the same mistakes as i did first/second time
cheers
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Rob, are you deliberately trying to add to the innuendo by adding 'crumpet' to the 'balls' references?
Perhaps this thread should be renamed 'Carry On Currying' :-\
No I am not. Warburtons no less. Second pic down. Mighty fine with butter ghee. If the crumpet sticks, then so will the naan. Actually I just made that up, but it's an idea.
http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg91755.html#msg91755 (http://www.curry-recipes.co.uk/curry/index.php/topic,11596.msg91755.html#msg91755)
Rob :)
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Cool Rob - never seen that before :)
Mr Mojorisin - thanks for that advice - where were you earlier? :-X
Seriously though - I will certainly take that on board when making next batch.
Cheers
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What a DISSAPIONTMENT
Sorry I hate lying It is one of those moments when you are glad you have come across this forum
They were a complete success apart from the first one that fell off ( make sure you put enough water on naan so to stick That's my tip )
They were as light as poppadoms I know I'm going to far but they were so light
Once I got the hang of it I started to add some toppings . I done mine in a wok now obviously I'm no expert but once inverted I thought it helped spread the heat being concave :-\
The last two I went to the tandoor the first one a bit crispy too over cooked but I was happy to scrap it off in one piece
The second one was a proper naan which I brushed with butter 8) my first naan from the tandoor quite emotional
But can I say doing both on the hob and tandoor it made no difference to the taste
I know now I can make naans
I cant believe it no ball jokes how boring
Cheers Michael
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I've almost got a tear in my eye imagining you taking your first naan out the tandoor mate.
No pics?
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Yes I have pictures . But I'm no whiz as to getting the photos on to the forum
So hopefully tomorrow
It normally takes me 3 weeks ;D
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A highly charged emotional moment Michael. The first tandoori naan ;). Well done mate. Look forward to the pictures ;)
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Im still smiling now Those light crispy soft naans
But it will be a sleepless night tonight knowing I have to nag my wife tomorrow
asking to help me to get the photos on the forum ;)
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How is the flavour of these naans? I've seen some comments they're too sweet, which deterred me from trying, but perhaps I should try the basic technique with an adjusted recipe (less sugar), or do those who've made them recently feel the taste was ok .?
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I found them very close to the taste from my local TA. I also didn't add any salt - I don't know if anyone else did.
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No salt here either on the second attempt at the dough. As for the sweetness, I've just tried a bit of the plain one cold and there is a sweetness to them but not unlike that you get in a BIR naan. I think that sweetness is similar to an individual's liking for salt. Some use more and some less :D Give them a go Chris. You could half the ingredients using varying amounts of sugar in each. I'm sure you will be able to tweak it to your taste. Everything else about them is spot on. When you look at the recipe it compares closely to Pacman Pete's which jb says has got him closest to restaurant naan. Let us know how you get on.
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My naans
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Hey Michael (and Donna) !!!
You've stole the show with those babies - they're beauties.
Well done old chap, very nice indeed :)
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Thanks Garp
Its the first time I've managed to put the pictures on by myself
But I just wanted the pictures not the other stuff :-\
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I'm no expert mate, but I just go here
http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)
Browse for the file on my computer, upload, then copy the resultant Bulletin Board garbage into my post :)
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Thanks Garp
Its the first time I've managed to put the pictures on by myself
But I just wanted the pictures not the other stuff :-\
Just edit the message, Michael, and remove these four lines from the top :
C:\Users\Donna\Pictures\Picasa\Exports\curry\DSC_9975.JPG
C:\Users\Donna\Pictures\Picasa\Exports\curry\DSC_9974.JPG
C:\Users\Donna\Pictures\Picasa\Exports\curry\DSC_9977-002.JPG
My naans
(It will then appear empty, because attachments aren't shewn in preview, but they will re-appear when you actually save the edited version)
** Phil.
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Well done on the naans and the picture posting Michael. All in all chaps, I think yesterday was a success all round with loads of naans being cooked and eaten with tasty curry. Now looking forward to a curry free evening. Steak & kidney pud is steaming away on the cooker :P :P
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I have to say I enjoyed yesterdays little naan-fest.
Thanks to CH and Michael for their participation and 'balls' references.
A big thanks to H4ppyChris too for posting this recipe method. Apart from being able to make decent quality curries, making restaurant-style naans was the Holy Grail of BIR for me and I don't think I'll get much closer than these.
Steak and kidney pud sounds good - tacos for me I think, but might go make a cushion first ;)
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Thanks Phil for helping me post the pictures yesterday and today ;)
And I think we all agree a great success
The lightness stood out for me And the soft dough mixed by hand no kneading just left aloan
Still not sure how I ended up with 14 balls :) You could tell when rolling out the dough it was good bubbles were appearing so a good day had and the naans delivered
Slow Roasted Pork Belly for me
Diet starts tomorrow
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Steak and kidney pud sounds good
Sorry, off topic I know but i just couldn't resist sharing the little beauty with you, not that you're going to get to try any of it ;D ;D
I feel so stuffed i'm almost unable to move. As good as the best BIR takeway :D
(http://www.curry-recipes.co.uk/imagehost/pics/bcd3c17294a4c08506412facef66abc3.jpg) (http://www.curry-recipes.co.uk/imagehost/#bcd3c17294a4c08506412facef66abc3.jpg)
How were the tacos Garp. I'm so full i need my bed :-X :-X
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Tacos were ok mate.
But that looks mmmmmmmmmmmm :)
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Would you believe after my Pork belly Tea
Im finishing the evening off with Port and Peanuts
Back to normal tomorrow :'(
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After my success last week I have just knocked up some more dough and have invited a few friends around tonight for Naan Kebab rolls with a choice of tandoori chicken , lamb seekh ( also Chris recipe which I have done before and recommend) and a beef seekh kebab from the Take away secret book(never tried before)
Im up too early and have too much time on my hands :)
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Sounds great Michael - remember to upload the p0rn later, if you have the chance.
I've taken some of last week's efforts out of the freezer and have my tikka chicken cooked, so just have to decide what to do with them. Haven't had Chewy's Madras for a while so I'm leaning towards that :)
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Be good to see if your successes last week work as well the second time round, look forward to the pictures too
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The Naans were great again I really do think they are nailed 8)
But Just like life sometimes the night did not go as smooth as I hoped >:(
Because the star of the show was the Naans I decided to get all the Tandoori stuff out of the way to cook the Naans in front of the guests But the gas ran out on my tandoor not completely but was on low so I wasn't getting that all important charred look and taste
Then my new tawa decided to be non stick so the first two were casualties and I went back to the wok I cooked them in last week
By this time I was getting a bit flustered and composed myself with alcohol so sorry no pictures this week
Any way the naans stole the show
Has anyone got any tips on how a cast Iron pan becomes sticky
Cheers Michael
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I'm just gonna answer my own question
I seasoned my pan several times and my naans are sticking
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Was just about to suggest that, mate :)
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Garp right no jokes :) How many balls did you get out of the mix
Why I say this is because yesterday again I got 14
Now when I measure the ingredients liquid and all I do it on an electric scales
And I noticed yesterday the extra big bag of flour had 1.5kg on it and my scales made me put it all in saying 1000g
Does this make sense
Thanks Eric
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Ok mate - no jokes.
I have to make mine a bit smaller because of the size of my tawa. Bigger than a golf ball, but smaller than a tennis ball....maybe about the size of a peach? So I will get more.
The last time I did it I made 15 balls but still had maybe about a third of the dough left; maybe even a little more. So if you're making full-size ones, 14 doesn't sound too bad to me.
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Thanks Garp II
Can I freeze my balls left over from last night ::)
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I haven't tried it but I think CH did.
It does sound like you need to check your scales though, bud ????
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Garp
When you said yesterday you took some out of the freezer were they cooked ones then
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Yes, sorry. They were cooked last week. To be honest, they weren't nearly as good reheated.
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Thanks
The naans are great so the scales must be fine I weigh on a Thermomix which is an expensive bit of kit
so I'm assuming its fine
Just have to put it down to having different sized balls ;D
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It was just when you said you put 1.5kg of flour in and it said 1kg.
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Your right I'll see what happends next time
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The Beef seekh didn't make the tandoor last night
So for something different browned the mince off then chopped up onions carrots red pepper cooked slowly in butter to release the water
Threw some wine in with the mince let it reduce by half added toms and a few other things
you get the drift I was trying to make a chilli out of it :-\ I think it worked a bit of smoked paprika
served with plain rice and guess what Cheesy naans rolled out the naans a little put some grated cheese in the middle brought all the sides up rolled again then put on my now sticky tawa and bingo cheesy naan kids loved it and I must say was pretty good
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Oh, you know how to make a guy's mouth water Michael.
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I know I should of backed this up with some pictures
This is my new years resolution more pictures ;)
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Yes, Michael. Good idea :)
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Seconded. Come on, Michael -- you've had that old H5D (http://www.hasselbladukstore.co.uk/h5d-200ms-no-lens/) lurking in the back of your wardrobe for far too long already !
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Ive got two Phil
But I cant get the lens cap off
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Well of course you can't -- first you have to buy a lens ! [H5D-200MS (no lens),
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A wee bit more naan porn
(http://www.curry-recipes.co.uk/imagehost/pics/94ee55d2e7ee2ed7335b6a8fb45424f9.JPG) (http://www.curry-recipes.co.uk/imagehost/#94ee55d2e7ee2ed7335b6a8fb45424f9.JPG)
Will stop posting any more as they are all gorgeous :)
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A lovely Stack of naans Garp I would say the best so far >:( ;D
What do think is the best way to keep them warm before guests arrive
I like to cook to order but in a few weeks time I've got too many people coming round
So I do want to try and get ahead
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I would cook them and cover tightly with tin foil. Will keep them warmish for a little while. Other than that it's a reheat job.
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Thanks garp
do they reheat ok
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I was a bit disappointed after zapping them in microwave, for about 15 secs. Lost texture a bit. Maybe others have reheating tips.
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I always re-heat leftover restaurant/TA naans in my toaster ...
** Phil.
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I could make the guests cook their own naans with a bit of supervision
It would make it a bit of fun :-\
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Good idea mate. Get the buggers to work for their dinner. And they will appreciate it so much more if they have made it themselves ????
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Now i've got to say I've seen a few pics of naans, some crap ones and some really great looking ones. But that plate contains naan utopia itself. Absolutely spot on BIR looking. You can see the airiness and sense how light they must be when eaten :P . And all three of us have confirmed they have the BIR taste that we would expect from a naan in our experience(however this could differ regionally ::) )
A fantastic job you've done on them Garp and i have to say spot on recipe Chris. Time to post another message on his you tube channel I think. I think they deserve a spot somewhere in the banner Admin, don't you????
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At least that would give me some time to take some pictures
After your efforts Garp there is still work to be done ;D
And well said CH credit where credits due
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Thanks for the kind words guys, but, as you say, all the credit has to go to Chris for developing and posting this recipe/method.
Just for information, I finally got round to making the cushion today, was a struggle but well worth the effort.
I also had the dough in the fridge for three days before balling up and cooking. I don't know if that made any difference but I was certainly pleased with the results. Managed to get a slight crispness on bottom with that lovely light top. And as H4ppyChris said 'you can fold them and they don't break'.
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So modest Garp ::) ;D My dough is coming out of the fridge tomorrow morning for naan making in the evening. I'll let you know if has suffered as a result of its time in the freezer :-\
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Look forward to it mate. I had quite a bit of dough left over so stuck it in the freezer too. I'm sure it will be fine :)
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Best looking naans I've seen in a long while. Very well done garp. Brushed butter ghee gloss on those and they'd look well on the front cover of Chris' book.
Rob :)
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Cheers Rob. They were actually brushed with melted butter, but it doesn't show up very well :)
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Garp
The cushion One tea towel laid out dip into the washing basket 10 pairs of dirty under pants
( can be any old washing ) ball up in middle of towel Tie up opposite ends then the other two
should take no longer than 3mins ;)
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Haha - I'm looking forward to my first naan with added skidmarks. That's the secret ingredient we've all been searching for?
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I've got to give it to you both, you sure know how to lower the tone of a thread ;) or should i say put the skids under it ;D ;D
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I did feel my naans had a lovely crust :o
sorry
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Michael - REALLY :o :o :o ::)
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Haha - I'm looking forward to my first naan with added skidmarks. That's the secret ingredient we've all been searching for?
bup.......bup......bup.......bup
;D
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Indeed a good recipe from Chris. Not possessing a tawa I decided to give the recipe a go with a hot oven/grill and a pizza stone.
Very good results
Pics below
W
(http://www.curry-recipes.co.uk/imagehost/pics/d2a4e0e191dcbe1d7c616d62bff5e26c.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/11cd1c1483d0b670f0f759d28e9b7938.jpg)
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No pics whandsy :( :(
I've started these tonight and will have a couple tomorrow and freeze the rest of the dough balls. Can't wait
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Good spot gav, it previewed ok then added a load of "
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Looking superb mate.
Just goes to show, there's more than one way......etc etc.
Very nice.
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Well done Whandsy
I knew you being a bread man could not resist this recipe :) welcome to the naan gang :D
I must say if anyone is not impressed with this one
They must be doing something wrong
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Whandsy
That looks spot on, great colour!
Well and truly part of the Naan Gang. ;)
I have to admit, when I'm in the kitchens, I sometimes like a toasted Naan,
not burnt, but really well done and crispy.
It seems to bring out the flavour.
cheers Chewy
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Welcome to the club W where one's ball are always well rested, at room temperature, light,airy, slightly swollen and well floured ;)
I thought i'd get in there before Michael did ::)
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Can someone kindly point me towards the recipes ingredients please? :)
Breads are amongst some of the top of the lists, "TO DO" at the Uni in the next few weeks
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With pleasure :
http://www.youtube.com/watch?v=nypVcrfz6dk (http://www.youtube.com/watch?v=nypVcrfz6dk)
** Phil.
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Yes CH
You beat me to it >:( But I must say your a natural I think you enjoyed that quote as much has me ;D
I do love a bit of toilet humour ::)
If I could slap my naans in my tandoor with a whoopee cushion I would Just think every time I press a naan on It would let out a great big raspberry Fantastic I'm laughing as I type ;D ;D
And yes very Childish
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Well dough balls ready for tonight. 3 out and I've put the other 7 in the freezer hoping that they'll be fine once defrosted. Going to have them with a Chewy style Chicken Balti and some plain Basmati. Photo to follow which will be hopefully good enough to join the 'Nan Gang' :P
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Can't wait, Gav.
By trying, you're already enrolled in the Naan Gang :)
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Can't wait, Gav.
By trying, you're already enrolled in the Naan Gang :)
Check out the new avatar Garp. ;D
Did 3 and froze the rest of the dough balls and both myself and the missus agreed that they were probably as good, if not better than 90% of the nans we have ever had. Well worth the effort and I can't see myself buying nans for home again. The missus just spread a bit butter on them when cooked hence the un-melted bit.
A big thank you to Chris for the excellent video tutorial. These have probably now cemented your name in diy BIR history along with Blades Tikka and Chewy's Madras etc etc.
I had them tonight with a Chewy style Chicken Balti made using Mangal Balti Masala with plain Basmati done in one of my trusty rice cookers(over 20 years old and still going strong) and a couple of microwaved popadoms.
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Loving it, Gav.
Naan looks superb, and the avatar - nice touch. Maybe has to be adopted as the official Naan Gang logo.
That does look brilliant though - and as you say, should go into the BIR Hall of Fame.
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I had to laugh though (curse was more like it) when my first 2 missed the centre of my tawa and had an inch hanging over the side. Just folded the bit back in and gave it a bit longer over the flame. Still came out great. I also, for those wanting to try them but worried about not having a big Kenwood, mixed everything by hand.
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I had to laugh though (curse was more like it) when my first 2 missed the centre of my tawa and had an inch hanging over the side.
LMAO Gav - it's not easy getting it on there. But I think that might be the best yet - respect :)
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I had to laugh though (curse was more like it) when my first 2 missed the centre of my tawa and had an inch hanging over the side. Just folded the bit back in and gave it a bit longer over the flame. Still came out great. I also, for those wanting to try them but worried about not having a big Kenwood, mixed everything by hand.
Know the feeling. Welcome to the "GANG". I think we all know about not getting the naan in the middle of the tawa ??? And i think we all mixed our dough by hand :D
Brilliant result Gav. And i agree, these naans will no doubt earn their place among the classics that make up BIR.
So glad your results are consistent with the others.
The naan has now been cracked. And h4ppychris can now enter the hall of home BIR fame.
Long live the h4ppychris naan ;D ;D ;D
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Well done Gav
Your No Knead Naan certificate is on its way ;D
Nothing wrong with a bit of foldage on the edge of the naan ;D
Long live the HappyNaan
Do you think he peeps in to see this thread
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These have probably now cemented your name in diy BIR history along with Blades Tikka and Chewy's Madras etc etc.
I agree. Your naan, and the others, look better than a real BIR naan I had in a restaurant a few days ago. They probably taste better, too.
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I have to confess to using a mixer :(
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I have to confess to using a mixer :(
It's alright though Garp, cos it's in the recipe ::) I didn't but it really does not take much mixing so all good :D
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Ok this thread has REALLY caught my attention now!! So many pictures of restaurant quality naan breads.To be honest the method I use was posted on the forum a few years ago(Pacman Pete's).It was(allegedly) a genuine restaurant recipe and I have to say it's remarkably similar to Chris's one,both in terms of ingredients and especially the importance of the resting overnight and again when the dough balls are rolled out.Think I'll have to roll out my tandoori oven and give Chris's recipe a go.Definitely no salt in the mixture though?
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I haven't used any. I also note that Chris addresses this in the comments on his You Tube channel. The answer being that self-raising flour contains salt.
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I would not doubt that Chris's recipe is similar to others but that it's accompanied by a good video and they're on a tawa clinches it for me.
@ CH have you tried them out the freezer yet?
NB - and looking 2 topics below on this board, CBM's naans without a tandoor are virtually identical but without the video. :)
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Hi Gav
Good stove top naan and that's a great looking supper. ;D
Nice to see somebody else giving CBM (Mick Crawford) a mention on this.
Same recipe and method and he did do a curry shed video showing the very same.
curry on ;)
cheers Chewy
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@ CH have you tried them out the freezer yet?
Not yet Gav. I launched the dough i got out earlier at the beginning of the week. It was not a very appealing colour when i looked at it yesterday morning so i didn't want to risk getting a dodgy result and filing a possibly inconclusive report. However, fresh dough is out of the freezer defrosting and warming up for tonight so i should be able to give my opinion on the impact of freezing, if there is any. Just need to make up my naan cushion for later ;D
NB - and looking 2 topics below on this board, CBM's naans without a tandoor are virtually identical but without the video. :)
I did try this recipe but the results were far from the success of the other weekend. It was probably down to my skills rather than any fault of Mick's recipe.
Maybe psychological but when you first try a recipe and get the desired result, all's great with the world and you tend to stick with it going forward as i now will with the H4ppynaan ;D
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Not to put down Chris's take on this but it's hardly a new idea. I have a naan recipe from a book by a chap called Thomas Neill from 1997 that is virtually identical in all respects.
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IM afraid that won't get you into the naan gang SS :-*
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I made these naans today
The recipe posted on Youtube is this:-
Milk 200g
water 330g
Sugar 100g
Egg 50g
Baking powder 8g
Onion seeds 2g
S/R Flour 1kg
I thought these were very good but extra sweet
almost heading to a peshwari sugar content
I didn't feel it needed any extra salt though
Despite it's simplicity, it still needs a little practice
I found the naan needs a firm push onto the tava to make it stick
A couple of mine dropped off despite wetting the naans, and the tava being pretty hot
I also found an improved result holding the tava much higher over the gas ring, when cooking the "up" side
But I suppose this is just adjusting for whatever cooker you are using
I wonder what would happen using an electric cooker?
I haven't made better naans, using my tandoor
These are really tasty,well worth making
Thanks Chris
I used Asda strong white bread flour (just for the record)
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You do need a picture haldi to receive your certificate ;)
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My dough was frozen at the balls stage and individually wrapped in clingfilm
So defrosted then cooked in the usual way and were fine
On tonights verdict I would not have known any difference from the fresh
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IM afraid that won't get you into the naan gang SS :-*
I never really was much of a gang type anyway. Although I did have a yearning to be one of the Double Deckers! :P
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Michael - nice to know they turned out ok after freezing. I froze mine in a big dollop as opposed to balled, but I'm sure it will be fine.
SS - come on, you know you want to. What about the Banana Splits?
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Or the Arabian Knights 8)
Size of a NAAN
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Results and pics as soon as i've washed up ;)
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You're such a tease, CH :-\
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I would say Tart
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Balls to the pair of you, light, airy fluffy floured ones ;D
Anyway, i apologise in advance for not cooking on the portable stove as i couldn't find the gas canister >:( >:(. I really must get a couple in. Will do wonders for the looks of my naans.
Anyway, the dough was a bit stickier after it defrosted which isn't unusual so i floured it again. Still light and airy though :D
Garlic and coriander up first as i didn't want to have a disaster and then have to do the back up naan ;D
G & C added
(http://www.curry-recipes.co.uk/imagehost/pics/45443cf0027cb38a469d991e6bda2951.jpg) (http://www.curry-recipes.co.uk/imagehost/#45443cf0027cb38a469d991e6bda2951.jpg)
Off the tawa
(http://www.curry-recipes.co.uk/imagehost/pics/bce6fa84f8de2fa454b8112f8d91695f.jpg) (http://www.curry-recipes.co.uk/imagehost/#bce6fa84f8de2fa454b8112f8d91695f.jpg)
And a close up
(http://www.curry-recipes.co.uk/imagehost/pics/8aad4b08129416ea8fa705ef9228615a.jpg) (http://www.curry-recipes.co.uk/imagehost/#8aad4b08129416ea8fa705ef9228615a.jpg)
Just as airy and bubbly as before and tasted good, although i didn't brush my taster with butter ghee :-\ I'll enjoy the rest of it tomorrow - buttered.
Next up the tricky sticky one :o
The filling:
(http://www.curry-recipes.co.uk/imagehost/pics/e4e18dfa65fae37e4c7a5b97cccd6540.jpg) (http://www.curry-recipes.co.uk/imagehost/#e4e18dfa65fae37e4c7a5b97cccd6540.jpg)
Would you believe it, i managed to get the filling in my ball and it stayed there throughout the rolling process and didn't burst through once :o :o :o I was gobsmacked ;D
(http://www.curry-recipes.co.uk/imagehost/pics/2a941f4d4181b6a0ab959749913dffc2.jpg) (http://www.curry-recipes.co.uk/imagehost/#2a941f4d4181b6a0ab959749913dffc2.jpg)
my only real mistake was after adding the water i didn't stipple it with my fingers to ensure i got smaller bubbles when cooking ??? Didn't have any problems with it rising though -one big bubble and a few little ones ::) - on the tawa
(http://www.curry-recipes.co.uk/imagehost/pics/2a96c4b2d783d29918b493c0e2d1c5ef.jpg) (http://www.curry-recipes.co.uk/imagehost/#2a96c4b2d783d29918b493c0e2d1c5ef.jpg)
done:
(http://www.curry-recipes.co.uk/imagehost/pics/0a7af448bd5987b178d716bf3f40617f.jpg) (http://www.curry-recipes.co.uk/imagehost/#0a7af448bd5987b178d716bf3f40617f.jpg)
And a little drizzle of honey spread over the top.
(http://www.curry-recipes.co.uk/imagehost/pics/b48ed10d2c5a69e081007387a032cd40.jpg) (http://www.curry-recipes.co.uk/imagehost/#b48ed10d2c5a69e081007387a032cd40.jpg)
My first successful peshwari ;D I gave myself 7/10 but after adding the honey it went to 8/10
Well happy with the results again.
If there was any degradation because of the dough being frozen, i must say it was barely noticeable. So freezing ones balls does work. I must try freezing a cooked naan and see if i concur with Garp. All in all, quite happy with the results and look forward to a curry with naans :P
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Nice one CH. I'll be trying my frozen balls probably on Tuesday night at work. I might even give a garlic one a go. I'll have to make another batch of them and stock the freezer. :P :P
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Well done you big Tart
Good looking Tasty naans and toilet humour to match
Just up my street ;D
Did you make it to the pub
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Well done you big Tart
Good looking Tasty naans and toilet humour to match
Just up my street ;D
Did you make it to the pub
If i had you'd still be waiting for the report ::) Opted for a quiet night in with a large bottle of Leffe brun. Time i did the samosa cases, got everything ready for the naans and cooked the little blighters and then washed up, i'd lost all enthusiasm for getting ready and going out :( Hey ho, just means i'll have to pop down tomorrow afternoon for a couple before i come back and eat my naans with a curry. Not yet decided what to cook though. Got some nice fresh naga chillis today at the wholesalers, so naga phall will be on the menu at some stage this week :P :P
@ Gav Iscon - let us know how you get on in the week Gav. Be interesting to get another opinion ;)
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Do you think he peeps in to see this thread
He does and he asked me to thank everyone for the kind comments. :)
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Great stuff CH - the Naan Gang's first Peshwari - a proud moment :)
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Still too cold and rainy to wheel the tandoor out, I thought I'd give them a go anyway - my tava went rusty so I used a heavy bottomed steel frying pan on my halogen hob. I think they look pretty much as expected, taste wise I agree they are a bit too sweet for my taste but I didn't use granulated sugar, I only had caster handy - no idea if this would make a significant difference.
Anyway, onto the pics to qualify for my Naan Gang membership ;)
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I got 7 breads out of halving all the ingredients...
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They look fantastic sp. In the absence of Michael and CH, may I welcome you to the gang. Very impressive my friend.
I'm not sure what difference caster sugar would make. I have only used granulated and didn't find them any sweeter than TA.
Nice to see such great looking naans without gas - superb ;D
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I never bother looking in detail at naan threads since I don't cook on gas. Your pics might make me have another go. I've yet to have much success on my induction.
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They look fantastic sp.
thanks for your kind words :)
I have only used granulated and didn't find them any sweeter than TA.
next time I'll try the granulated and if that doesn't work will try leaving the sugar out altogether
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I've yet to have much success on my induction.
I might be wrong on this but did I not read somewhere that induction hobs don't heat up per se (cold enough to put your hand on when in use), but that its a reaction between the hob and the special induction pans that makes it hot? If so, I think you're scuppered for the inverting bit if there's no heat rising up from the ring unless they are covered by the pan :'(
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Just a note on the caster sugar - reading about it, it would seems that the only difference between that and granulated is that caster is ground finer. This would make something sweeter if using by the spoonful, but not if weighed.
I'd half it,sp, if too sweet for your own tastes. Were you happy with the texture?
On the induction hob issue - Whandsy posted some pics earlier in this thread using a pizza stone, oven and grill which looked pretty darn good :)
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Also wondering if CH has got mugged on his way back from the pub, and if Michael is doing something with his balls !!!!
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Garp ;D ;D ;D
Mini Rugby with the kids
And then watched the football on Sky So I was doing something with balls
Now back to Naans finished off the leftovers from last night and cooked the last of naans from the frozen dough
Being too sweet is a personal taste so cut down on the sugar or add some salt to off set this
What I did notice with the defrosted dough was it was more loose, stretchy so I didn't roll it out so much
And as CH said abit tacky so sprinkle some flour for rolling
The bubbles seem to be smaller but I still felt the taste was the same but all minimal really
CH did miss out on the pub last night or he could be still washing up in his pink marigolds
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Certainly look nice sp and they seem to be getting cooked via a few methods now and still produce good results.
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Were you happy with the texture?
happy and sad - happy that it will be as good as bir once I sort the sweetness out, and sad that I may have jumped the gun thinking a tandoor was an essential purchase in achieving such results...
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Hi guys
Such great looking results, gonna have to give this a go in the next few days.
Anyway, Ive had a go at writing it out from the vid, does this seem about right?
Milk 200g
water 330g
Sugar 100g
Egg 50g
Baking powder 8g
Onion seeds 2g
S/R Flour 1kg
Mix the milk, egg, sugar, seeds and baking powder in a jug.
Leave for 30 mins, giving a bit of a mix every 10 mins or so.
Put Flour into mixing bowl and add milk mixture and the water (can use the water to rinse milk mixture jug out).
Mix together to form a dough, doesn't want to be worked/kneaded too hard.
Cover tightly and leave for at least 3 hours, should have risen a bit.
Oil hands and knock down dough and knead slightly.
Leave for at least 5 hours, overnight is better, in the fridge.
Make into small orange sized balls (approx 10), flour them, cover and leave for 2 hours at room temp.
Flour the dough balls, press out with hands and then roll them out to size.
Lightly oil the top side and wet the bottom side with a bit of water (makes them stick)
Place on hot Tawa, wet side down oiled side up.
After about 10 secs flip Tawa upside down and hold and move over heat until tops of bubbles are browned.
Brush with melted butter or Ghee and serve.
Anything wrong or I've missed?
Many thanks to Chris for this.
Cheers
Martin
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Looks fine to me Martin.
When knocking down the dough with the oily hands, I always make sure to pull the dough off the sides of container.
Looking forward to seeing the results :)
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Cheers Garp
I'll make them to spec first, but has anyone tried replacing a bit of the milk with yoghurt?
Only asking as recipes I've more successfully used in the past had some yoghurt in them.
Didn't rise like these bad boys but I thought the taste was spot on.
Martin
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I haven't tried that mate, and I haven't heard anyone else mention it.
Like you say, I'd try it to spec first and see what you think - then mess about a little for your own taste.
I've got a big dollop of dough in the freezer, which I'm going to take out and make some more tomorrow :)
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Frozen dough out of the freezer yesterday and then balled up this morning. It is a bit darker in colour bet hey-ho.
Balled up and ready for action later :)
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I took my remaining dough balls out the freezer and used them at work yesterday night as Garlic and coriander naans. I noticed they were darker and as CH said a bit stickier but they came out spot on although I could notice the sweetness more this time for some reason. I may cut back on the sugar a bit for next time. Everyone thought they were as good if not better than restaurant ones and after i got one of the lads to make a couple, he's off to get a tawa. Anyway, here's the photo.
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It looks to me as if naans are well and truly cracked. That just leaves curries and tandoori/tikka !
** Phil.
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Yeah that's quite a big area still requiring cracking, Phil.
Though I'm pretty content with my tikka chicken :)
Those look cracking Gav - very nice. Sweetness seems to be a slight issue with some though. Will be interesting to hear results of any tinkering :)
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It looks to me as if naans are well and truly cracked. That just leaves curries and tandoori/tikka !
** Phil.
If there was one aspect of Bir cooking that couldn't be obtained at home, I'd have easily said 'nann bread'; however we been proven wrong.These are a 100% clone of bir nann.And the truth is, I was quite gobsmacked to say the least.
As Phil says, that just now leaves the curries.
Is there any news on Chris' ebook?
Surely if an ebook was to come out, this recipe would've been kept back and given pride of place.
I really hope this isn't the case, as I've now all but given up on base curry.I really was pinning my hopes on the e-book.
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Cracking looking naans GI!
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im making these at the weekend, can you guys give me any tips please? I love garlic nan, when I see them making them in the indian restaurant all they do once cooked is brush them with garlic watery paste solution? how do you guys make your nans lovely and garlicky?
cheers in advance
Garry
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Mine were just done by brushing with garlic butter and sprinkled with fresh coriander but you can also roll it out a bit and spread some chopped garlic on then fold the dough back in and make it back into a ball to spread the garlic through the dough. I'm keen to try a keema nan once I get some keema mince. :P :P
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It looks to me as if naans are well and truly cracked. That just leaves curries and tandoori/tikka !
** Phil.
If there was one aspect of Bir cooking that couldn't be obtained at home, I'd have easily said 'nann bread'; however we been proven wrong.These are a 100% clone of bir nann.And the truth is, I was quite gobsmacked to say the least.
As Phil says, that just now leaves the curries. Is there any news on Chris' ebook?
I think there's quite a strong case for eating humble pie to exonerate Chris so he can start posting again here if he wants to. Even if he's not prepared to forgive us. What does everyone think?
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If Chris would care to post a recipe for said Humble Pie, I'd be h4ppy to take a slice :)
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I think there's quite a strong case for eating humble pie to exonerate Chris so he can start posting again here if he wants to. Even if he's not prepared to forgive us. What does everyone think?
It's up to Stew, George. It was he who banned Chris (after a particularly stupid beer-inspired message (http://www.curry-recipes.co.uk/curry/index.php/topic,12322.msg99188.html#msg99188) from the latter) but I for one would be more than happy to welcome Chris back to the fold. We might then finally learn who won the competition (http://www.curry-recipes.co.uk/curry/index.php/topic,12231.msg98187.html#msg98187) !
** Phil.
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With regards to the competition Phil, I have often not slept at night wondering if my prize of a copy of the fabled eBook would be lying in my mailbox the next morning. :D
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Mine were just done by brushing with garlic butter...
Same here - and they were lovely and garlicky if eaten straight away. If left and re-heated, however, another little lashing of garlic butter is required IMO :)
I'm keen to try a keema nan once I get some keema mince. :P :P
Looking forward to seeing those Gav :)
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Mine were just done by brushing with garlic butter...
Same here - and they were lovely and garlicky if eaten straight away. If left and re-heated, however, another little lashing of garlic butter is required IMO :)
I'm keen to try a keema nan once I get some keema mince. :P :P
Looking forward to seeing those Gav :)
So what is this garlic butter exactly? Is it raw minced garlic in butter...that simple?
And yes, definitely, if someone cracks a good keema naan that'd probably be the point at which I'd get interested in making my own.
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I just put some garlic powder/granules in with a few knobs of butter and melt it in the microwave for 30 secs.
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So what is this garlic butter exactly? Is it raw minced garlic in butter...that simple?..
Yep that simple. I just put a big dollop of minced garlic in a saucepan with a lump of butter and melted it slowly giving the garlic a slight cook then brushed it on the naans with a pastry brush and then sprinkled some fresh coriander on. I'll try some chopped garlic folded into the dough balls next time.
Which, going on a tangent, talking about garlic butter casts my mind back to Pizza Hut in Portsmouth which the young lads in our group going to France decided on taking us to whilst waiting for the ferry. Sitting facing the kitchen, I noticed one of the kitchen staff spraying something with an aerosol and then putting the aerosol back on the shelf. On closer inspection it turned out to be a Vegetable Oil Spray with Garlic Butter Flavouring and was used for the garlic butter pizza base starters. Never been back since especially when one of our party got really bad food poisoning which couldn't have come from anywhere else. :-\
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That sounds better - go with Gav's, SS :)
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anyone got a list on ingredients required to make these atall?
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anyone got a list on ingredients required to make these atall?
Milk 200g
water 330g
Sugar 100g
Egg 50g
Baking powder 8g
Onion seeds 2g
S/R Flour 1kg
Detailed instructions in the video.
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cheers for that, where can u buy onion seeds from? do asda or morrisons sell them do you know?
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Bear in mind they're not real onion seeds, so don't try your local nurseryman/garden centre ! They are properly called "Kaloonji", and are the dried seeds of Nigella. Obtainable from Amazon if all else fails, but post-free on Ebay (http://www.ebay.co.uk/itm/Kevals-UK-Black-Onion-Seeds-Nigella-Sativa-Kalonji-Spice-Kaloonji-Seed-100g-/171157830597).
** Phil.
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haha yeah I know Phil, was wondering if any of the big supermarket chains sell them
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cheers for that, where can u buy onion seeds from? do asda or morrisons sell them do you know?
Not sure about Asda or Morrisons but mine are nigella seeds from my local indian place. I wouldn't worry to much if you can't get them as i would quite happily make them without them if I didn't have them
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Quite surprised that you would want to make these, Gaz, given your history with H4ppy :P
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haha yeah I know Phil, was wondering if any of the big supermarket chains sell them
Probably not yet -- we'll have to wait until Desi open in opposition to Aldi and Lidl ...
** Phil.
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Quite surprised that you would want to make these, Gaz, ...
"He that passeth by, and meddleth with strife belonging not to him, is like one that taketh a dog by the ears." (Proverbs 26:17, KJV)
** Phil.
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hahaha, yeah I get your point with my history with him, however hats off to him for the Nan bread recipe and the video, as I said it was very well documented, still waiting on the holy grail of the E-book though lol
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Made a batch of dough this morning using half the sugar. Only put the dough in the fridge for 4 hours and then balled it and on a board with bag over for a couple of hours. Made a plain one and 2 garlic and coriander and they're still good. Couldn't really tell the difference from leaving the dough over night. Had them with a a Chicken Ceylon based on Chewy's madras and plain basmati which kept me in the missus's good booksi. :P :P Rest of balls now in freezer.
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How did they taste with half the sugar, Gav? A few people have commented on the sweetness.
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haha yeah I know Phil, was wondering if any of the big supermarket t chains sell them
Asda do, "Black Onion Seeds (Kalonji)" in the spice isle, own brand, small glass jar with black top and orange label
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How did they taste with half the sugar, Gav? A few people have commented on the sweetness.
They tasted fine and once they were loaded with a scoop of curry I couldn't really notice any difference.
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Asda do, "Black Onion Seeds (Kalonji)" in the spice isle, own brand, small glass jar with black top and orange label
[/quote]Yeah I checked asda last night as I thought I had seen them but none there, will get some today when I am out
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Firstly hats off to Chris for the recipe & method which I understand has taken him some time to perfect,
With all the success stories its head on block time for me :'(
I made these to spec a few days ago, I made plain, garlic & peshwari.. and they looked the business but were just not right.. it was like a fusion of Naan, Yorkshire pud & Pancake :-\
So after a bit of thought I made them again today and replaced the egg with Yoghurt & IMHO the were more of a BIR Naan
So.....
Egg or Yoghurt....you decide ;)
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Making some more today. Balls are resting as we speak.
Have halved the sugar this time, and added a sprinkling of ajwain seeds.
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Made these last night for the second time with a couple of minor tweaks and just want to say a big thank you to H4ppy-chris. I cooked them in my tandoor and they came out 100% restaurant style. All I did differently was to reduce the sugar to 100g and add a tbsp of yoghurt (thanks daddyL) and no water needed to make the naans stick
Best Regards
H4ppy Mick ;D ;D
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They look superb, Mick.
Wasn't it 100g sugar in the original recipe? Did you use egg and yogurt or just yogurt?
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Sorry Garp - you are right. Miss-read my notes! I only used 2 tsp sugar, and used 1 egg and 1 heaped desert spoon of greek fat free yoghurt ( i think the brand is "Total").
Im glad I watched the video carefully because Chris gives one tip in particular that makes a massive difference to the finished naan; and that is brushing the naan with ghee and oil before cooking. I thought you daubed it on after cooking ::) ::)
It all makes perfect sense now
Mick
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Very good looking Naans there mick
My Naan picture is well down the pecking order now ;D
Would people agree or disagree on few key points making the naan
The flavour I found was fine when I went to a restaurant last week and done a naan taste test to compare
It was very close maybe not as sweet which some people seem to have said
I feel you can mess around with the sugar and yogurt to change the flavour
But the Key is in the resting plus the oil on the top of the naan which comes into contact with direct heat
I remember forgetting to put the oil on once and was not the same texture
Just my humble thoughts
Cheers Michael
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Thanks for the compliment Michael
I agree 100% with you on your key points. When i have tried to cook naans before, the final texture was never satisfactory. The oil and ghee tip really cracked it for me
Thanks again Chris :) :) :) 8) 8) 8)
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I totally agree with everything you say, Michael.
Mick - as I understand it, you brush the top side of naan with oil before cooking and with oil/ghee (I just use melted butter) after cooking :)
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I brush mine with butter afterwards
I didn't realise he combined ghee and butter must of got lost in all the excitement ;D
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How does one get in touch with Chris these days?
Tried sending him a personal message, but he does not receive messages from here anymore?.....
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How does one get in touch with Chris these days?
Tried sending him a personal message, but he does not receive messages from here anymore?.....
You could do it through his YouTube channel H4ppyleader
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Possibly via YouTube or Ebay (http://contact.ebay.co.uk/ws/eBayISAPI.dll?ContactUserNextGen&recipient=h4ppy-leader), Bob. His name is Chris Johnson, he lives in Burnley, and he uses aliases such as "H4ppy leader" as well as "H4ppy Chris". He is also a forum administrator at UK Sea Fishing (http://www.uk-sea-fishing.org/).
** Phil.
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Mick - as I understand it, you brush the top side of naan with oil before cooking and with oil/ghee (I just use melted butter) after cooking :)
Actually no Garp. I think if you watch the video you will see that Chris brushes oil and ghee onto the rolled out naan before draping it over the cushion. I was skeptical about doing this the first time. I always wondered why my previous attempts at making naans was always disappointing. They were too dry. I would drown them with butter after cooking but would still break up when folded.
Try it and you will see :)
It was a major "Eurika Moment" for me
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Sorry Mick, but it's plain vegetable oil onto the rolled out naan before cooking. He actually uses a mixture of butter and vegetable ghee to brush the naan with after cooking (well he doesn't but suggests it).
However, yours look brilliant, Mick, so why change it :)
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You're right Garp
Sorry mate ::)
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No problem mate.
Like I said though, yours are brilliant looking :)
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How long would these take to make from start including the prep?
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Hi Gazman
I started at about 10:30 am and finished cooking the last one at 8 pm, so thats 9 hours. I was of course doing other stuff as well; but I didnt put the dough in the fridge as I was using it the same day as I think Chris explains in the video... (at least thats how I interpreted it ;D)
Hope that helps
Regards
Mick
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Glad to see the naan gang is still going from strength to strength and increasing in numbers. Those naans are just getting better and better :P :P and totally BIR. I'm still waiting to see the first keema one though :D
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Not to put down Chris's take on this but it's hardly a new idea. I have a naan recipe from a book by a chap called Thomas Neill from 1997 that is virtually identical in all respects.
The recipe from CBM's ebook vol 2 is almost the same, likewise the pacman Pete recipe which has been on this very forum for many years. BUT I don't see this as a weakness in Chris's recipe at all, quite the opposite, it makes it all the more likely that this is indeed BIR authentic, otherwise why would much the same recipe show up so often from different sources?
What you can give Chris for sure is the recognition that his detailed explanation of technique has helped many folks improve their results. Nothing if not thorough, our Chris!
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What you can give Chris for sure is the recognition that his detailed explanation of technique has helped many folks improve their results. Nothing if not thorough, our Chris!
I find that one of the negative points of his videos. He witters on so much it's like watching paint dry. I imagine it's great for people who are very new to the whole BIR thing though.
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I find that one of the negative points of his videos. He witters on so much it's like watching paint dry. I imagine it's great for people who are very new to the whole BIR thing though.
You can always press mute if you know it all already ;)
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How does one get in touch with Chris these days?
Tried sending him a personal message, but he does not receive messages from here anymore?.....
Happy-chris now posts on another very naughty forum [he has his own little section indeed] it has been said that the members have very big noses..
The name of said forum must not be conversed or whispered as the curse of eternal ring sting would be bound upon you.
Kind Regards UB.
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Happy-chris now posts on another very naughty forum [he has his own little section indeed] it has been said that the members have very big noses..
The lengths some people will go to to curry favour ::) , even forum administrators; trying to grow their forum ;D ;D ;D
I'll continue to lurk and smile when i see topics already posted here, started by the man himself no less, resurrected over there. Nothing new at all, just what is available here. Sad though when others feel the need to post topics and tips directly taken from here - i suppose it takes all sorts. I'll chip in occasionally, just to keep my nose clean and in case anything breaks but i'm not holding my breath ::)
You can always press mute if you know it all already ;)
Excellent point Geezah. After all, we're not experts just yet, like some ;)
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Keema Naan - I've never had one, but I do like keema. so imagine it would be good.
I'm assuming that, to make one, you make the keema, put a dollop of it into the dough, form into a ball and try to roll out out without the mince escaping. I'm going to make some H4ppy naans in a bit but have no keema to put in it - bugger.
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Ah Garp, there was me thinking we were about to have our first keema h4ppy naan >:(. Come on, who is brave enough to try it? Michael, your tandoor would be ideally suited for this. Not sure if the normal cooking method for simple naans would cook the meat sufficiently :-\
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Garp have you ever eaten out
Never had a Bombay aloo and now a keema naan :o :)
CH I just assumed the keema was cooked then put in the naan :-\
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I don't get out much, Michael. The nurses won't let me :'(
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Garp have you ever eaten out
Never had a Bombay aloo and now a keema naan :o :)
This is a great combination if you like naan and also like keema :P
CH I just assumed the keema was cooked then put in the naan :-\
No Michael, you really didn't think it would be that simple, did you? Enjoy the skiing mate
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Oh my.... I want it now :o
My Tawa will be here in a day or so and then its Naan time <3
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Looking forward to the results Loup.
Pictures are always appreciated ;D
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I have new batteries for my camera ready :)
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Can't wait, Lou. Haven't had much naan porn posted recently :)
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I just assumed the keema was cooked then put in the naan :-\
If I get round to doing one, I think I will cook the keema first - will that qualify CH?
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New batch started so I'm going to have a go at Keema Naans tomorrow night. If I remember correctly, when I used to get keema naans many moons ago they used to have pre-cooked normal colour looking mince in them, now they all seem to have red whats used in the keema kebabs in them. Anyway i bought 600gms lamb keema at the indian suppliers this morning so hopefully some naan porn tomorrow. :P
I'll also have to make some base tomorrow as I have none :(
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Go Gav :)
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Thank you CH
I cant believe I'm gonna miss the first keema naan :'(
Garp tell me more about the nurses :P
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If I get round to doing one, I think I will cook the keema first - will that qualify CH?
I'll be trying both methods tonight so we'll find out. :)
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made these Nans yesterday, total failure lol, had that biscuity taste and not soft atall, don't know where I went wrong but followed the recipe. anyone able to put a step by step guide on here please?
cheers
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Here are the notes I took for my own reference after watching the video :)
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Hi Gang
It's Raw Keema in Naan (BIR) Sheek Kebab Mix.
An interesting experiment Gav, to whether the raw kebab meat will be cooked enough using the stove top method,
never tried this myself, because of my doubts.
A bit like doing Garlic Naan,
I use a fresh garlic+oil paste, because sometimes using chopped Garlic on the Naan, it burns and is uncooked at the same time. Not the best. ???
Good luck with it Gav :)
cheers Chewy
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An interesting experiment Gav, to whether the raw kebab meat will be cooked enough using the stove top method,
never tried this myself, because of my doubts.
I've got some pre-cook on the go and also a bit raw mix made up to try. Dogs are waiting patiently :)
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Right, bear with me here. Keema Naan number 1. This was made using raw seekh kebab meat. I rolled out a dough ball to about 10" then spread some kebab mixture thinly on it using the back of a dessert spoon to about 1cm from the edges.. I then pinched up the edges together to make a ball, flipped it over and then rolled out. I wasn't using much pressure on the rolling pin but some still managed to burst out the side. I then oiled it and transferred it to the cushion and then proceeded to drag it out as much as I dared. Tawa was on wok burner full heat and naan was slapped on. I left it a bit longer on the bottom as I was more concerned with getting the meat cooked. Then I flipped it over and gave it a good going over with the aim off making sure the meat was cooked. Steam was coming out the side of the naan and some of the fat was dripping onto the flame and flaring. Once done I spread the top with Aldi's best butter - Norpack. So here's the results of Naan 1, apologies for the blurry photo's.
The naan was a bit burnt on the bottom but still edible
The meat was cooked - just, tasted fine but looked anemic.
The meat somehow ended up around the sides and also just under the surface of the naan.
The bread was quite thick below the meat
The naan didn't bubble like the plain ones do
Missus thought it was really nice so that's a bonus
I basically pulled it apart for the photos as this is just an experiment and the dogs will be eating most of them.
Naan 2 to follow
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As we say in Scotland - Gaun yersel' Gav.
Meat does look a little 'rare' :) But you're walking an unbeaten path here mate, and I can't wait for number two, which I assume will be pre-cooked keema?
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Meat does look a little 'rare' :) But you're walking an unbeaten path here mate, and I can't wait for number two, which I assume will be pre-cooked keema?
The meat looked slightly better in real life as my flash on my phone was operating and washing the photos out slightly. I also didn't put much red colouring into the mix.
Anyway Naan 2, more seekh mix but this time I made a thumb pocket in the dough ball and put quite a bit in then pulled the outside of the ball up to seal the mix in the centre. I then proceeded to roll it out. This one rolled out a lot better and I put the tawa on the smaller ring. I did'nt butter it this time. Results are
I should have prodded the naan with a fork or knuckled the top before oiling as the top became one big air bubble.
Distribution was much better and the meat was throughout the naan.
Meat again was cooked but again I gave it a lot longer than a plain one.
The bottom had some black bits on but nothing like the last one and perfectly acceptable in my opinion.
I managed to roll this one out better and it stretched better on the cushion, don't know why though.
I tweaked the last photo in Photoshop to give you a better idea on the colour.
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Never having made one, or eaten one, it's hard to comment mate. Looks ok though :)
Did you try this one or are the dogs thinking Christmas has come again?
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I'm trying them all but as I have Uncle Bucks Chicken Pathia to make for tonight I'm not eating to much of them. Dogs think its St Battersea Dogs day. Anyway Naan 3. Same as 2 but I pushed the dough down with my fingertips to seal it better and gave it a run over with the fork. Results
Didn't puff up like Naan 2
Some fat out the mix caused a bit of the base to stick to the tawa.
Meat cooked and washed out photos make it look worse than it was
All the naans tasted good.
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Naan 4 using the precook. For speed and getting a quick recipe I used Titli's Kitchen Keema Naan for the lamb mince. I initially bought 600gms and split it into 2 lots. The mince was a tad fatty so to get rid of some I rinsed it with some boiling water in a sieve after cooking. :-\ Photo of the mix (Dips) and the precooked is in next posting.
I used the pocket (scotch egg) method for putting the keema in as this for me is by far the best method. It rolled out well and but when cooked it didn't bubble at all. It came out just like some of the keema nans I've had before (I'm sure the Kashmir in Bradford are like this if memory serves me well but don't quote me) and I thought it was the best of the night. I've got some seekh mix left so I'm going to dry fry it tomorrow and then try a naan with it to see what it comes out like. The fillings are in the next post as it only allows 4 images. I also had another sticking due to some fat out the mince soaking into the dough which you can see the result on the base.
Oh and I just got it on the tawa. :)
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Just so you know, the pre-cooked mince is actually brown and the rinsing is something I've never ever done. :-\ Next time. I'll not use any oil and dry fry it.
And hindsight as they say is a wonderful thing. I probably would have benefited by cleaning the greasy finger print from my phones camera lens. Honestly I'm as bright as a tramps boot sometimes. ::) :o
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Loving it, Gav. Thanks for sharing your Keema Naan exploits.
I'm thinking I like the last one. Pre-cooked is the way to go for me. It's all about making BIR-style food - but you don't have to do it the way they do (after all they don't make Naans on a tawa). So if you can achieve the same results in a slightly different way, then all is good.
As I said earlier, I have never had one, but that last one is something I would be happy to be served :)
Great stuff mate - Blue Tawa Badge on it's way to you :)
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I've definitely had similar styled naans to the last one I did in a few TA/restaurants and recently as well. Can't wait to try the seekh kebab mix cooked off in one.
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Look forward to that, mate. Go and have your Pathia now :)
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Hi Gav
Came in after a wet day of it, checked your progress Gav and had to have a go. (inspired)
A kilo of enhanced dough in the fridge, defrosted some keema mix and ready to roll.
Dropped the Tava on end, cut through the flooring and concrete, just missing my toes, very lucky indeed
as A&E is a nightmare on Saturdays. (Note to self, careful with that Hot Tava)
Anyhoo back on the job, thought I'd do a plain Naan to check this new eggy, yoghurt dough.
Turned out good, yoghurt gives it a more savoury Naan taste.
(http://www.curry-recipes.co.uk/imagehost/pics/173f88bef0a51b269bab0600827b1b2b.png) (http://www.curry-recipes.co.uk/imagehost/#173f88bef0a51b269bab0600827b1b2b.png)
OK, now for the Keema Naan, method is the same for any stuffed Naan, bit like making a Scotch Egg.
But once you've pulled up and sealed, flip it and start stretching and rolling the exact opposite side,
this will spread out the filling into a layer at the top of your crust, the more you roll it, the thinner the Naan crust will get,
until you will start seeing the keema showing through the thin layer of dough.
This is why the dough doesn't behave like plain Naan.
Anyhoo did all this, and left the Naan quite thick, which resulted in making a "Stottie" which is a
regional delicacy, a good seller at Greggs of Gosforth. ;D ;D
(http://www.curry-recipes.co.uk/imagehost/pics/612f6c8950d1d062306848217d47a156.png) (http://www.curry-recipes.co.uk/imagehost/#612f6c8950d1d062306848217d47a156.png)
(http://www.curry-recipes.co.uk/imagehost/pics/7fa4106808c749f2bba12c9c3239467b.png) (http://www.curry-recipes.co.uk/imagehost/#7fa4106808c749f2bba12c9c3239467b.png)
Keema was cooked (4mins) tasted OK and very much BIR, not as good as if it had been kebab-ed on flame
but it never does in a Naan.
But a good wafer thin layer of meat.
(http://www.curry-recipes.co.uk/imagehost/pics/a504579b403f5cfcedac7f62b4efe138.png) (http://www.curry-recipes.co.uk/imagehost/#a504579b403f5cfcedac7f62b4efe138.png)
Bite ;D way forward, but will do much thinner Stotties in future.
Thanks for the Inspiration Gav ;) Nice One.
cheers Chewy
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Got to say the mince in the first 3 looks more like the keema naans I'm used to, only would be redder in colour (which may make it look less anemic).
From that I'd say it would be done with the raw kebab mince, so you get that thin joined together layer between the naan, as opposed to lots of separate bits of cooked mince.
Great work Gav.
Martin
Edit Chewy's filling looks spot on (not the naan though ;))
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Looking good as per usual Chewy. Your red-der meat does look better than mine along with your photo's. I was just more interested in proving if raw mix could be done on a tawa and it can. As you say the best way is to put it in a like a scotch egg and pull the sides ' up and over' pinching to seal then flip and roll out. not too rough though and you can get them quite thin. The last one I did was similar to a couple of places I visited in Yorkshire whilst working (for free >:() before xmas. I quite like my naans like this and i also like non coloured keema in them. I did intend to put yoghurt in this time but failed miserably. Next time its definitely in. I didn't think the raw keema would work and like you had some serious doubts. Made Uncle Bucks Pathia tonight which although the missus said was tomato-y she did enjoy. Hallalujah another one for the list. I enjoyed it but to be honest I've never ever had a pathia so I didn't have a clue what I was measuring it against. Soup maker base was good though. Definitely a winner along with the butternut squash soup I made in it the other day. More naans tomorrow after frying of the rest of my mix. Purely experimental i may add. ;D
And Tawa Toe, that would hurt. Glad you missed. Floors repair easier than feet. :)
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Got to say the mince in the first 3 looks more like the keema naans I'm used to, only would be redder in colour (which may make it look less anemic).
Cheers Martin. I wasn't going to put any red in at all as I just wanted to see if they could be done but eventually just put a tap in out the red food colouring tub. A bigger tap on the tub base would have been better but you could pick out the pieces of meat and swing them about like a bit of kebab meat so it was definitely done. Chewy's meat does look the business though and a stottie naan, now there's an idea.
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Excellent stuff from Gav & Chewy, the Ant and Dec of homemade Naans.
Saturday Night Takeaway will never be the same ;D
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Right Naan number 5 and its the last. Dry fried what was left of my seekh mix this morning (added a bit more red for aesthetics) and left it to cool. Made naan for dinner and cooked it. Once I flipped it I realised I'd missed out the really important part of hitting the naan all over whilst on the bench with the ends of your fingers or knuckles to stick the top layer of the naan back down onto the bottom layer. I'd forked it to let out the air but it still expanded into a large single bubble once inverted over the flame. Anyway once done and brushed with Aldi's Norpack it was really good and even the missus liked it which is high praise indeed. Obviously the precook is a bit better as you don't have to worry about the meat cooking but both ways come out good and I will be doing them again for special occasions. The raw type need a bit more care in cooking. For each naan it probably worked out at about 60gms of filling.
I can't stress enough the importance of fingering /knuckling the naan all over before you put it on the cushion to stop the big bubble forming when cooking. Anyway here's the photos, Happy Naan-ning
Update. - Had a message of Chris who told me that when you've pushed down with your fingers just leave the naan for 3-4 mins to allow it to 'glue' together. Also if your mince is a bit fatty, put a bit gram flour to the mix. Cheers Chris.
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That looks brill, Gav - the best yet IMO.
Tempted to try one now you have experimented. Just wish Michael and Dave were here to see it :)
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Thanks for the compliments Garp. Tonight I'm heading north over the mountains and I'm having a go at Ching-He Huang's Hot Pink Pepper Chicken (http://www.channel5.com/shows/chinese-food-in-minutes/recipes/hot-pink-pepper-and-black-pepper-chicken) sans naan avec Yang Chow fried rice.
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How do you interpret her "Halved on the bone", Gav ? Just chopped through across the diameter with a heavy cleaver, or something more subtle involving lengthwise chopping/cutting ?
** Phil.
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How do you interpret her "Halved on the bone", Gav ? Just chopped through across the diameter with a heavy cleaver, or something more subtle involving lengthwise chopping/cutting ?
** Phil.
Across the diameter. Theres a video if you google it.
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I have made a couple of batches of Chris's recipe and think it is the business.
The only thing is that I don't have a tawa and used a large frying pan without the turning over bit for direct flame cooking.
Once the naan bubbled up and was brown underneath I turn the naan over.
Results are acceptable but feel I should buy a tawa.
Any advice or recommendation on buying one?
What type and from where? What should I expect to pay?
Thanks
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Personally I would buy a plain steel one although people have been having success with the non-stick kind but you have to give the nan a good push down otherwise I found the edges drooped when turning it over. Also on the non stick we still had to release it with a spatula although it was a bit easier than the steel. I got mine (a steel one) at an Indian suppliers and it looks similar to the one Chris is using in his video. If I remember correctly it was about
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My missus got me one for Christmas; from India Bazaar, I believe. Cast iron. Just had a look on their website though and they don't seem to have any.
Echoing what Gav said, go for a non non-stick one if its for naan - they're not expensive :)
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Echoing what Gav said, go for a non non-stick one if its for naan - they're not expensive :)
They don't seem to have any in my local Indian Bazaar : non-stick, yes; non non non-stick, yes, but no non non-stick and no non non non non-sticks (at least, I think that's what he said -- I may have misunderstood) :)
** Phil.
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OK Phil, you lost me with the 'nons'. Couldn't decide if, at the end, it was sticky or not.
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Phil - fired your last post into my mathematical algorithmic beta program.
It says (and I quote)....
'An odd number of 'nons' will result in a non-stick surface; an even number of 'nons' will result in a sticky surface. With increasing 'nons', ending with an even number, the surface could be stickier than a teenager's porn mag'
I may need to work on that algorithm.
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Ah no, Garp, too simplistic : you forgot to factor in the linguistic background of the speaker. Take "You ain't nebber hear Lord Jesus say nuttin' 'bout got to play" for example : just counting the negatives gives no clue as to whether the final statement is about a factual or counter-factual assertion ...
(But I did enjoy your final metaphor).
** Phil.
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We're getting off-topic here, Phil :)
Bring on the naans!!!
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I love this primitive cooking, but these Tavas are well dodgy, it got me again tonight.
Oil, flour and water on your hands, bit slippy lol. ;D ;D Prefer my old Wok for flipping.
Anyhoo, Similar to last night, fine tuned, rolled and dragged much thinner, worked fine.
Keema did try to escape and got a bit close to the flame, but hey! Job done.
(http://www.curry-recipes.co.uk/imagehost/pics/c344db8770e3c4f7fa327c54423fd18a.png) (http://www.curry-recipes.co.uk/imagehost/#c344db8770e3c4f7fa327c54423fd18a.png)
All good fun ;D
(http://www.curry-recipes.co.uk/imagehost/pics/a18817f7927607532a3c9377584858b9.png) (http://www.curry-recipes.co.uk/imagehost/#a18817f7927607532a3c9377584858b9.png)
Keema Naans are even a bit hit and miss in the restaurants, I've seen plenty Keema explode or drop
down inside the Naan (gravity) all heading for the bin.
cheers Chewy
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Stunning Chewy, and the bubbling round the edges makes it definitely look the part. Best one yet and for me thats the Keema naan cracked.
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Just did a test run of my naans (first time making EVER!! )
Although it did fall into the flame and so I just flipped it over to cook like you would a pancake. It was superbly tasty. I put a bit of garlic butter on it and ate it all before I could get a pic ::)
Will take some with the "real" ones later ;D
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Although it did fall into the flame and so I just flipped it over to cook like you would a pancake. It was superbly tasty. I put a bit of garlic butter on it and ate it all before I could get a pic ::)
Will take some with the "real" ones later ;D
When I water mine when they're on the cushion I, (as I pass the sink en-route to hob) just run my hand under the tap , shake and then rub the naan all over with the wet hand paying particular attention to the edges. As Chris says in the video, this is what makes it stick to the tawa. Also with the non stick tawa give the cushion a swirl round the edges of the naan once on the tawa with a bit pressure to make sure its sticks. And more importantly for us - a photo ::) although i can't remember how many times I've made something that looks good and the photo seems only to be remembered once I've ate it, ie my pathia the other night.
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Thanks Gav ;)
Yes, thats enough Keema Naans for me, shame you can't freeze them.
Going to do some Pane al Cioccolato Naan, when I get some Nutella. :P
Have to be later in the week though, as I'm very busy grafting ::)
Sawdust in the flour might not go down well.
cheers Chewy
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Hey, I've had naans that taste like they have been made with sawdust. One particularly springs to mind from an Indian restaurant in Blairgowrie Scotland in the late 80's for which you could have soled shoes with. Plus it weighed a ton. Curry was memorably bad as well.
The Pane al Cioccolato Naan could be a winner though with the amount of Crepe Nutella I've seen consumed in France. Now with a splash of Grand Marnier, hmmmmmm :P :P :P
Tear n' Share Naantella :)
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The Pane al Cioccolato Naan could be a winner though with the amount of Crepe Nutella I've seen consumed in France. Now with a splash of Grand Marnier, hmmmmmm :P :P :P
Pane al cioccolato isn't French (unless it's the Geordie equivalent).
Sounds revolting: one step too far :)
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Pane al cioccolato isn't French (unless it's the Geordie equivalent).
Sounds revolting: one step too far :)
I know that, I just mentioned the french and the crepe nutella as a comparison and one step to far for me (and I'm saddled with the embarrassment being half a haggismuncher) is a deep fried mars bar. Can I vote for your independence? ;D ;D ;D ;D ;D ;)
Although the 'North Shields Pacifier' invented by Greggs in the form of a sausage roll is pretty embarrassing.
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That's funny, mate.
Deep-fried Mars Bars are one of those urban myths (like England owns the Pound, and morris dancing isn't a gay mating procedure).
Geordies are Scots anyway - just were unfortunate to be born south of the border. :P :P :P :P
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That's funny, mate.
Deep-fried Mars Bars are one of those urban myths (like England owns the Pound, and morris dancing isn't a gay mating procedure).
Geordies are Scots anyway - just were unfortunate to be born south of the border. :P :P :P :P
;D ;D ;D ;D I also live on the north side of the wall built to keep you out by those pesky Italians.
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No offence intended, mate ;D
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Looks like Ive got a bit of catching up to do
I think Ill start with a fried mars bar followed by a Crepe Nutella or a Pane al cioccloato
I cant leave you lot alone for 5 Min's :)
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Looks like Ive got a bit of catching up to do
I think Ill start with a fried mars bar followed by a Crepe Nutella or a Pane al cioccloato
I cant leave you lot alone for 5 Min's :)
Yep, hope you enjoyed your skiing Michael, whilst we were slaving over the hot tawa's
:)
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Welcome back MT :D
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Thank you for your warm welcome back or should I say spicy ;D
I haven't been skiing for 20 odd years and it was still bloody hard work :)
Im looking forward to my first spice hit tonight
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Naane al cioccloato for breakfast, cut with fresh orange and a coffee shot
go on, the the kids will love it. ;D ;D
(http://www.curry-recipes.co.uk/imagehost/pics/18c747f7f06152018cdefc8005eb69e5.jpg) (http://www.curry-recipes.co.uk/imagehost/#18c747f7f06152018cdefc8005eb69e5.jpg)
Did you win a medal, MT.
cheers Chewy
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Here is Michael, in red at the back, coming through to steal Gold
http://www.bbc.co.uk/sport/0/winter-olympics/26269430 (http://www.bbc.co.uk/sport/0/winter-olympics/26269430)
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Naane al cioccloato for breakfast, cut with fresh orange and a coffee shot
go on, the the kids will love it. ;D ;D
Although I don't have a sweet tooth that does look good and it could be making an appearance this year on a campsite in France for 14 drunken men, one of whom has an exceptionally sweet tooth.
I have to ask, did it live up to expectations?
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Very good carp ;D ;D
If only
We did have a little awards ceremony on the mini bus coming home I won best hat and one for blocking the toilet a few times :o
Funny how we have moved on to the sweet naans the woodfired ovens made very good pizzas out there and the kids enjoyed the nutella pizza for afters if id known we were going down that road I would have taken a picture of one
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Might try a haggis naan :P
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Might try a haggis naan :P
That might be OK actually. We're really pushing the boundary's now. ??? :-\
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Bugger - someone's beaten us to it, Gav :'(
(http://www.curry-recipes.co.uk/imagehost/pics/7e596fabf0851ff1a5c9494c6f7971e4.jpg) (http://www.curry-recipes.co.uk/imagehost/#7e596fabf0851ff1a5c9494c6f7971e4.jpg)
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And haggis paratha - bloody Jocks will make anything from that wee beastie :P
(http://www.curry-recipes.co.uk/imagehost/pics/0f2fc7b12840ede8ab41c90d931bf178.jpg) (http://www.curry-recipes.co.uk/imagehost/#0f2fc7b12840ede8ab41c90d931bf178.jpg)
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Black Pudding naan anyone ???? ;D
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Count me in for that one mate :) Bit of HP sauce with the black pudding?
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My latest supply of black pudding from a market stall in Liverpool fell through yesterday due to illness of the delivery person (mates daughter). Its the best stuff I've had by far anywhere. :)
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Clonakilty ?
** Phil.
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Clonakilty ?
** Phil.
Haven't got a clue Phil, mate buys it on a market stall in Liverpool and brought it to France last year. I thought it was fantastic. I've even had him post some up. It comes in Cumberland sausage sized links. Had a good one from Speyside last year as well but nowhere near the Liverpool stuff. I'll enquire.
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If it's not in a wrapper that says it's Clonakilty, then it's almost certainly not, but for my money Clonakilty is the best I have ever eaten. Cooked slowly so that it does not harden, it is like manna from Heaven.
** Phil.
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Made my first cheese naans the other day - sorry, no pics as they were wolfed down before I could get the camera out.
I think Michael did them before :)
H4ppy dough done as usual - a good handful of grated mature cheddar onto a rolled out disc. Gathered up into a ball again and rolled out - gently.
Very tasty - they won't rise as much as plain ones because of the weight of the filling, and some melted cheese escaped and dripped onto my hob when inverted. Mrs G has ordered cheese naans from now on :)
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Your right Garp
The kids loved them I think I made a Chilli gone barmy to go with them
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I have found the time over the weekend to finally try this recipe and have to say it was worth the wait they are the softest naans I have ever made perfect recipe I had a plain one yesterday and thought I would spice it up tonight and made chilli naan to take to work tomorrow.
(http://www.curry-recipes.co.uk/imagehost/pics/b9d5035778ad71a57b386b26d92ca778.JPG)
Jamie
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Jamie that naan looks amazing. Pretty gutted that I have no dough ready. I start them every Thursday and by friday tea they are all gone. Think it's gonna be a twice a week thing unless you are gonna share yours! ::)
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Sorry loup all gone ;D
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Nice one Jamie - welcome aboard the H4ppy Train :)
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one from sunday...
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Very nice, Mick. You guys with your bloody tandoors - sheesh :)
I have some balls resting at the moment. Will make some later this afternoon. Just plain and cheese, I think ????
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You make sure your balls are well rested Gap. Don't forget to hear them either when you've slapped them around a bit. ;) Some very high quality beads being produced on the site nowadays :P
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That looks a mighty fine naan bread there Mickdabass,and a huge one too!! How did you rate them? As good as a BIR naan?? You've certainly got some good heat in there(I can see the naans are really bubbling up).I've struggled to get that,as soon as my new charcoal arrives I've got to give them a go.
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Thanks JB - yes its a bit of a monster!
With the reduction in sugar and the addition of the yoghurt, I would say that they are some of the best naans Ive ever had ever - anywhere!
The keema naans I made were to die for. They were a snack in themselves. One of them blew up into a giant bubble and all the mince ended up all rolled up inside at the bottom of the naan. I have had them like that before from a restaurant. My stomachs rumbling just thinking about them
For me anyway; the naan book can now be closed.
Regards
Mick
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Just out of curiosity, Mick, what did you reduce the sugar to, and how much yogurt did you add?
I've reduced the sugar to about 65-70g, but haven't tried any yogurt in the mix yet.
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Thanks JB - yes its a bit of a monster!
With the reduction in sugar and the addition of the yoghurt, I would say that they are some of the best naans Ive ever had ever - anywhere!
The keema naans I made were to die for. They were a snack in themselves. One of them blew up into a giant bubble and all the mince ended up all rolled up inside at the bottom of the naan. I have had them like that before from a restaurant. My stomachs rumbling just thinking about them
For me anyway; the naan book can now be closed.
Regards
Mick
Well I've just had two big sacks of restaurant charcoal delivered by a courier(wife thinks I'm bonkers by the way!!).Next job Chris' naan bread recipe,let us know how much sugar you put in Mick.Also,what keema mix did you use?? There's a few recipes on here and elswhere,some have madras/kebab paste...just wondering what you made.
JB
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JB
I reduced the sugar to 2 tsp and added 1 dsp of yoghurt. Salt 1 tsp
The naans were as good as any ive tasted. The keema mix was my own recipe that i will post soon. Pataks Free too !
Regards
Mick
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Pataks Free too !
Yaaaaay! :D
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one from sunday...
That looks awesome! If you don't mind me asking Mick. what sort of 'dough' ;D would I be looking to fork out for a tandoor like that?
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Have done this recipe twice now, and as a relative novice I/we have been delighted with the quality of the end product, so thanks for the video and for all the comments thereafter!
One thing though, freezing? Would it be best to freeze the dough after it has been kneaded/punched with the oil prior to the overnight in the fridge, or do the overnight thing, then freeze, orrrrr make up the dough balls then freeze?
What's the general consensus on this please?
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Best to make the naans complete, then freeze. They defrost on a warm plate in ten mins and if you need them warm just grill for thirty secs
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Best to make the naans complete, then freeze. They defrost on a warm plate in ten mins and if you need them warm just grill for thirty secs
Thank you!
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Best to make the naans complete, then freeze. They defrost on a warm plate in ten mins and if you need them warm just grill for thirty secs
No offence NJ, but I have to say that I prefer them freshly made, even from pre-frozen dough, rather than cooked ones re-heated. Just my preference :)
I have frozen the dough after the oiling stage and it works out good. The thawed dough will come out stickier and need a little work before balling. I've never made the balls then froze them (thought it would take up too much room in my already full freezer).
Just my thoughts :)
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As its a bit of Faff.
I usually make enough for six good Naans.
Prove the oiled dough in a plastic bag for a few hours, or overnight.
Divide into six balls, cook two and freeze the other four balls.
Very handy to defrost and make from the freezer, when needed. ;)
Don
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I've made enough for 10 naan, so I'll probably freeze half the dough (post oil) make 5 naan and then freeze one of them just to see what it's like defrosted.
Thanks very much gents, I found (by chance) that a small cheap fry pan is spot on (sticky) for this method whereas our 'good' non stick fry pan, well, it's non stick.
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one from sunday...
That looks awesome! If you don't mind me asking Mick. what sort of 'dough' ;D would I be looking to fork out for a tandoor like that?
Hey MM sorry for the delay in replying. Got it from spices of india 2 or 3 years ago and it was 285 quid. Ive had hours of fun with it. Well worth the investment imo
http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven.html#SID=3607 (http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven.html#SID=3607)
@JB How are you getting on with the charcoal?
Regards
Mick
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one from sunday...
That looks awesome! If you don't mind me asking Mick. what sort of 'dough' ;D would I be looking to fork out for a tandoor like that?
Hey MM sorry for the delay in replying. Got it from spices of india 2 or 3 years ago and it was 285 quid. Ive had hours of fun with it. Well worth the investment imo
http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven.html#SID=3607 (http://www.spicesofindia.co.uk/acatalog/Tandoor-Oven.html#SID=3607)
@JB How are you getting on with the charcoal?
Regards
Mick
Haven't tried it yet,I'll let you know how I get on though when I do....
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Third attempt at this recipe today bput with half-reduced sugar, I had an aborted second go adding yoghurt and salt and it made the dough too wet and unworkable :(
Hopefully if the weather holds I'll get my tandoor fired up over the next day or two.
I thought I'd revisit previous recipes I'd printed and noticed the method is similar to this one, didn't twig at the time, so definately something in that long resting period:
http://woodstone-corp.com/pdf/recipes/naan_bread.pdf (http://woodstone-corp.com/pdf/recipes/naan_bread.pdf)
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H4ppy to report that it works just as well in the tandoor...
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I have great results from this recipe! I wondered the other day whether you could omit the sugar and try some pizza topping, tomato sauce (dryish) and grated mozerella (as it drier than the balls), and finish under a grill? Is this a daft idea??
Ed
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Go for it Ed
Sounds ok
Just to let people know the last time I made these I had a batch left over and froze with out balling up
Yesterday it was defrosted and when cooking time came I simply took a handful rolled and cooked
I didn't rest the balls just cooked straight away and they were fine
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Really really pleased with these, particularly as it was my last major nut to crack. The texture is just like takeaway naans and the flavour is right up there. On many pictures they look bread like, but they are not at all, they are naan like 8).
Didn't suffer from using baking powder at all, and I used a total of 11 teaspoons as I had to make up my own self raising flour!
Don't be put off by the supposed needed equipment. I used an old non-stick pan that has long lost its non-stick, and an electric hob. Turned out perfect, so much so I can't imagine them any better.
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looking good Korma
a firm favourite of mine and always worth the effort
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Cracking naans there, well done - and making them without SR flour is particularly impressive.
I agree wholeheartedly that naans are a big nut to crack and this recipe does that :)
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Who is this impostor with those cracking naans
and on an electric hob with no self raisin flour what a show off
no one likes a smart arse ;) ;D ;D
well done
This thread always brings a smile to my face
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This thread always brings a smile to my face
Me too Michael - happy memories of a naan-fest Saturday many months ago.
But you are right. Not using SR flour and using an electric hob is just showboating.
Well done again KC :)
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We'll have to meet up for a Haggis one day
with Naan ;)
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Sounds like a plan, bud :)
You could borrow Gav's Bay City Rollers breeks :)
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For sure Carp
Very busy this year
But next year I will pop up
That will give me time to learn the language ;D
And for you to save up and buy a drink :'(
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Haha mate. I can confirm I now have enough in the piggy bank for a can of Coke.
Also have some H@ppy dough on the go. Haven't made naan for a wee while so looking forward to making a mess in the kitchen tomorrow :)
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Also have some H@ppy dough on the go.
Which is undobtedly more dough than Chris himself has from his non existent ebook. FFS! Chris, I know you read the forum, just get it out man. We old timers know you've got nothing new to offer so just publish and be damned! ::)
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Haven't had any naan porn for a while so thought I'd share a couple of pics. Just plain naans, as I see an Indian meal as like a wedding - the main course is the bride, it should be the centre of attention and not overshadowed by anything else. The groom is the main accompaniment (bread/rice), without which there would be no marriage. The bride and groom should compliment each other perfectly but the groom should never infringe on the bride's centre of attention status. The bridesmaids, pageboys etc are the side dishes - not necessary, but make the whole occasion just that bit more special.................
What the Hell am I talking about?......Here's the porn :)
(http://www.curry-recipes.co.uk/imagehost/pics/bff9d09e1bcf364caec1b4398f297e7b.JPG) (http://www.curry-recipes.co.uk/imagehost/#bff9d09e1bcf364caec1b4398f297e7b.JPG)
And a wee close up of the groom :)
(http://www.curry-recipes.co.uk/imagehost/pics/c943c8777245c8160e27b841e70c2bc4.JPG) (http://www.curry-recipes.co.uk/imagehost/#c943c8777245c8160e27b841e70c2bc4.JPG)
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And they certainly look like a fairytale wedding.......................Grimm
Just kidding but any excuse to get a joke in. They do look nice, I'll have to get a bag of SR tomorrow and knock some up.Got a mutton masala planned and those would accompany it a treat.
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Pre-cooking some mutton myself now Gav. Planning a Lamb saag to start with. Do look super naans Garp. Where's the curry(s) to go with them?
Rob :)
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No curry tonight, Rob. Just making them for future use :D
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What the Hell am I talking about?
What indeed. ;D
I assume, to continue the metaphor, that the bride's mother is the whole black cardamom hidden in one of the curries waiting to pounce? ???
Lovely naans though.
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Haha - yes SS - that sounds about right :)
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How do you all pre cook your mutton/lamb guys. Need a change from the chicken breast this week :)
Lou
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How do you all pre cook your mutton/lamb guys. Need a change from the chicken breast this week :)
Lou
Can't go wrong with Chewy's method if you have a pressure cooker.
http://www.curry-recipes.co.uk/curry/index.php/topic,12520.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12520.0.html)
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Clever! That really looks the biz.
Cheers,
Tim
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I made them to spec and WOW the best Naan ever! Thank you Chris.
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Have you got his ebook yet, Sue28?
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No where can i get it from?
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He's pulling your leg Sue, Chris's ebook is a legend of folklore although pieces of it do exist hence the excellent naan recipe.
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He's pulling your leg Sue, Chris's ebook is a legend of folklore although pieces of it do exist hence the excellent naan recipe.
Bugger lol, thanks Gav.
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Theres plenty on his Youtube channel and also look up ChewyTikka's (http://vimeo.com/mikestyne), CBM's (http://www.youtube.com/user/CURRYHOLIC1) stuff as they both do good stuff.
Also if you're starting download meggeths book at bottom of first post
http://www.curry-recipes.co.uk/curry/index.php/topic,12724.msg103623.html#msg103623 (http://www.curry-recipes.co.uk/curry/index.php/topic,12724.msg103623.html#msg103623)
We like photo's :)
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Thank you Gav, very help full.
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Ive just emailed chris and he has just confirmed that his ebook will be for sale via his website, Amazon, Ebay and links via here for
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Oops forgot to put 2051 at the end of that last post, sorry Chris
These nan breads are the best though, I make a batch and freeze the dough balls I dont use and defrost when I need them and they still turn out perfect.
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Sorry bit off topic, Gav & MA whats with the new avatar :-* You are bad boys ;D - Where do I get mine :o, but may be Freddy will do for now 8)
Do we love curry or what :P
Chrisnw
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Oh sh1t were did that avatar come from!!!
How do you all make your garlic nans, do you add garlic to the dough then roll or just add garlic butter/ghee after cooking. I rolled some finely sliced chillis with the dough and they turned out excellent
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Sorry bit off topic, Gav & MA whats with the new avatar :-* You are bad boys ;D - Where do I get mine :o, but may be Freddy will do for now 8)
Do we love curry or what :P
Chrisnw
Its just me being childish :) 52 going on 10 as my wife regularly reminds me.
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Oh sh1t were did that avatar come from!!!
How do you all make your garlic nans, do you add garlic to the dough then roll or just add garlic butter/ghee after cooking. I rolled some finely sliced chillis with the dough and they turned out excellent
I've done them both ways and both came out really nice. I slightly preferred the brushed on garlic butter ghee for which i just melted some butter ghee with some garlic paste in.
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I really need to get banned.
I do the brush with garlic butter thing Andy.
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I did register a few days ago, for a laugh - when I follow the link to confirm registration I get:
The requested user does not exist.
Do I qualify as banned?
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Cheers Gav ,you immature fuc#@r !!!!!! Cheers Garp the non-banee, I shall continue with the ghee/ garlic brushed on.
Fraid not Garp, you cant be classed as banned if your not a member first!! You must try harder (D-)
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This thread always brings a smile to my face
Me too Michael - happy memories of a naan-fest Saturday many months ago.
But you are right. Not using SR flour and using an electric hob is just showboating.
Well done again KC :)
Impressive indeed KC.
A great naan fest it was too, all of us playing with our balls. And also very productive as it turns out. You could get yourself a job in the local BIR Garp, turning out naans as sexy looking as those :P
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Cheers bud :)
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Made the dough a few hours ago and just after oiling I remembered that I had forgotten my 50 grams of sugar (that's what I use)......Will it matter? HELP !!PLEASE!! :)
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Oops loups
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Probably be fine Lou....let us know :)
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I choose to put less sugar in mine LOUP as I don't have a sweet tooth, good luck
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Use caster sugar Lou, its like flour, just dust your dough and knead it very well until
the sugar has gone into the dough, form the dough ball, thinly coat the ball with oil again.
then proceed as you would usually.
cheers Chewy
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Cheers guys, will keep you posted:)
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Update on the no sugar H4ppy naan's.....
I didn't have any caster sugar to sneak into the mix so I just finished them as usual and hoped for the best.
verdict= Not as soft and pliable as my usual dough but they were defo worth saving and with some garlic butter on them later with tea I am pretty sure that they will still be batter than any shop bought crappy naan's
:)
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I am pretty sure that they will still be batter than any shop bought crappy naan's
:)
I'm sure they will be Lou
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I'll never again buy shop bought naan bread; it's just a completely different thing. They shouldn't even be allowed to call it naan. Try folding it in two. Too many onion seeds. The powdery flavour. It's just wrong, whatever way you look at it.
My first run of "Chris's" naans have all gone now but did suffer a little from freezing and reheating. Next time I'll be freezing my balls :).
Just sorted a Jalfrezi tonight for my dad. He loved it!. Was just about to add some of his quotes, but I'm already criticised for gloating in this thread :-X. Anyway, thanks to Chewy; I've been switching between pre-prepared chewy and darth bases and chewy's is the winner of that race. So Chewy's is the benchmark base for now, against which others will be tested. I even bought a hand blender. Should I add that, to top this all off, I brew my own beer, or is that gloating?
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(http://i707.photobucket.com/albums/ww80/zero-minute/tve11660-2-42_zps511d2794.jpg)
OH YOU HEARTLESS GLOATERS!!! -we say... :D
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I even bought a hand blender. Should I add that, to top this all off, I brew my own beer, or is that gloating?
Not if you send us some samples bud :)
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Are you gloating again KC? ;D
Not if you send us some samples bud :)
Or some samples stella :)
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;D
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Today is a bank holiday so I'm going to knock up some H4ppy Naan's for tea tonight ;)
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Trying to find Tawa. H4ppy Chris says he uses plain steel one and water makes the naan stick so he can invert it. So is it a "non stick" pan as I can only find steel pans with non stick coating or Cast iron.
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cast iron your best bet
Your correct the water will make it stick
so do not use a non stick pan because obviously you want it to stick :o
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Yep I made the mistake of buying a non stick Tawa :( but all I do is flip my Naan breads on the pan and they come out just fine 8)
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Yep do not use non-stick unless you want a nice mess on top of your hob :o
I use a heavy old frypan , it has a really thick bottom that holds the heat in and when spun over the heat inside the pan is amazing due to the sides, it weighs 1.6kg(ish)
(http://www.curry-recipes.co.uk/imagehost/pics/53986e42a8be0ded018b271275b6ace2.jpg)
P.S I just looked at the bottom of the pan and it did use to be non-stick !
Top Tip - If your pan is non-stick just allow your wife to cook with the said pan on a couple of occasions and Hey Presto, one non-stick pan!! ;)
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When my wife cooks with any pan I throw it out.
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Hi livo,
you can use the side of a large saucepan or pressure cooker as shown here
(http://www.curry-recipes.co.uk/imagehost/pics/a38401a908cc4679229382f0bda06b20.jpg)
Or use the base of a large frying pan...after a thorough scrub. ;)
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Or use the base of a large frying pan...after a thorough scrub. ;)
The inside of the fry pan works better than the base IMO, the heat is very good when the pan is spun over to cook the top of the naans
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Or use the base of a large frying pan...after a thorough scrub. ;)
The inside of the fry pan works better than the base IMO, the heat is very good when the pan is spun over to cook the top of the naans
Of course. But I thought livo only owns or can find non stick.
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Ah I see , my apologies DP, I miss-interpreted the post , yes the bottom of a (cleaned) fry pan would work :)
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Yes, I'm trying to find a plain steel one here in Oz but all I can find is Non-stick variety or cast iron. I know cast will be OK but it is heavy and will take a lot of heat for a few bread at a time.
I forgot to mention that I experimented with my Pizza Cooker. It is an electric unit in flying saucer shape with a stone on the bottom and an exposed element on top. I must say it works pretty well.
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I forgot to mention that I experimented with my Pizza Cooker. It is an electric unit in flying saucer shape with a stone on the bottom and an exposed element on top. I must say it works pretty well.
livo, is your pizza cooker modded and can you post a photo of your finished naans off it please.
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I have 4 in the fridge balled up ready to cook so I'll pop them through tomorrow and take a pic for you.
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Here are pics of the Mothership Pizza Oven. I have the balls out warming to room temp now so I'll post some pics of cooked Naan in an hour or so.
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2 Naan, one buttered, one not plus underside. Eating the buttered one as I type. Delicious.
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Cheers livo, I take it you oven is just standard.
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Yeah mate, that's it pictured. The orange thing. My mother in law bought it for us last Xmas since I do cook a few pizzas. It is fine for doing stone baked pizza and I thought it would work just as well for Naan and it did.
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The impression I get from the photographs (and this is not intended as a criticism, just as a statement of fact) is that the texture of the cooked outside is closer to that of a pitta bread than it is of a conventional tandoor-cooked naan. Is this a fair analysis, or do the photographs mislead ?
** Phil.
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No that is a fair analysis. I have to admit that the dough I ended up with was not soft or fluffy. I didn't have SR Flour so used plain and simply added extra Baking Powder and some salt, which according to some sources is all that SR Flour is. Of course that isn't exactly the case as I've discovered previously and again with these.
It is most likely that the dough was over-worked a bit as well as my hand mixer was not up to the job so I did a fair bit of kneading by hand. I still have quite a way to go but it did eat up quite well.
The main thing is that the pizza oven will do the job until I find a steel tawa.
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I spent quite some time trying to crack naans. I'd say 50% of Chris's success here comes from the right ingedients, but to be honest, a lot of recipes are very similar in their ingredients. What cracked it for me was the method Chris uses. For me the missing key was the upside down pan, very quick cook, top and bottom. That's the key. Why can the take-aways somehow manage that naan flavour so easy? Because they have a tandoori oven and we don't! So we need to recreate our own, and we can do that by ensuring the naan sticks to our pan and then turning it over. Nothing else works quite the same, other than a tandoori oven of course.
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There is still more to it for me. I haven't found the taste or fluffiness that comes from the shops.
Water Vs Milk, Yogurt or not? Plain white wheat flour or actual Indian Maida Flour.
I spent a few years baking my own bread and have read up extensively on baking ingredients and techniques. My naans still need something. I'll buy a Tawa and build a Tandoor soon but I still think there is something else.
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How fresh was the baking powder you used when following Chris's naan recipe livo? I've found my results much improved when I bought a fresh pot of baking powder from Waitrose to replace that which had been in my cupboard a year or so. By improved I mean lighter, fluffier naans with more rise to them and a softer texture once cooked.
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It wasn't too old at all. I'll try some new stuff. My naan is rising and puffing up into bubbles but it just isn't soft and there is a flavour difference.
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It wasn't too old at all. I'll try some new stuff. My naan is rising and puffing up into bubbles but it just isn't soft and there is a flavour difference.
sounds like it might need more kneading livo
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Chris's recipe needs minimum kneading. I think it may be more down to the cooking in a pizza doofer.
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Chris's recipe needs minimum kneading. I think it may be more down to the cooking in a pizza doofer.
Exactly Garp. My thought was that I may have over kneaded it, producing too much gluten and making the bread tougher than it should be. I watched an Indian girl make naan and she was so gentle with mixing that I'm surprised it formed any gluten at all.
The thing is that my naan does not have the flavour of shop bought naan. My naan is nice to eat and the second batch is better in texture but it tastes like a cooked pizza base, ie white flour bread. I read that some are flavoured with "Rose Water" or "Khus (vetiver)". I wonder if that is it.
Of course it may just be the flour. Whenever I've asked anybody I am just told "Oh no. Just ordinary flour". Interestingly I just found this on a flour mill site.
Atta Flour : Produced through a combination of different streams of flour in the mill to deliver a product suitable for use in naan bread manufacture.
Atta Flour 12%: A darker, fine grade flour with high fibre that is obtained from high protein wheat used in unleavened Indian foods.
I also just read the thread by SP here that says the BIR restaurant he visited used "Elephant SR Atta flour" here, http://www.curry-recipes.co.uk/curry/index.php/topic,13151.msg108010.html#msg108010 (http://www.curry-recipes.co.uk/curry/index.php/topic,13151.msg108010.html#msg108010)
There is no doubt that Atta flour, being whole grain flour will have more flavour.
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So do you think bread making is hit and miss or a pure fluke, with regards to kneading?, when is it over or under kneaded?
Regards
ELW
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So do you think bread making is hit and miss or a pure fluke, with regards to kneading?, when is it over or under kneaded?
Regards
ELW
No definitely not. Under kneaded will not have any (or insufficient) gluten network to trap gasses and cause rise upon heat or fermentation. Over kneading, particularly with strong flour, will generate too much gluten for the purpose and create a rubbery elastic dough that is too difficult to work with plus the end result will be chewy.
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No definitely not. Under kneaded will not have any (or insufficient) gluten network to trap gasses and cause rise upon heat or fermentation. Over kneading, particularly with strong flour, will generate too much gluten for the purpose and create a rubbery elastic dough that is too difficult to work with plus the end result will be chewy.
Good post livo 8)
regards
ELW
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Well the Atta flour does not provide the missing flavour. I guess it could be just the heat / flame of the tandoor but I'm not convinced there isn't something I don't yet know.
On some other points in general Naan discussion, I find lots of conflicting / varied ideas.
The leavening agent. An Indian chef I've recently watched has said that either Yeast or Baking Powder is acceptable but the results will simply be different. Some say that using one or the other is "not a proper Naan". I've used both and haven't yet decided which I prefer.
Egg or not. A simple choice between Vegetarian / vegan or not.
Water, milk or yogurt. Depends on what you want in your bread. Again all acceptable to use depending on your dietary / taste preferences.
The last thing I'll raise here is the consistency of the dough. Cheerful Chris' videos call for long rest times to soften the dough, which it does, but the Indian chef I refer to above had his dough so wet that it was on the verge of being unmanageable and also note that due to the slackness of the dough it is hardly kneaded at all. Check out VahRehVah.com .
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I hesitate to pile in with yet more advice on this epic thread. but here goes.....
- we use both yeast and baking powder. The yeast is not so much for aeration - it does something to the texture
- allow about 1 level tbsp sugar and 1 tsp baking powder per naan - it should be a very sweet dough
- add oil to the dough. About 1 tsp per naan.
- never work with a dry dough; it should be almost too wet to handle
- 3 hours before cooking, split the dough into balls about the size of a snooker ball. Rub the balls of dough in oil, put them on an oiled tray, cover with a towel and leave to prove for a couple of hours in a really warm place. This is essential.
- when ready to cook, pin them out quite thin. A thick naan won't work.
If you don't have a tandoor, use the technique described elsewhere on this forum of sticking them to a tawa over a high flame, waiting for the to bubble up, and then turning the whole thing upside down over the flame. Don't be afraid of blackening the naan in places - this is a sign that it has reached the required temperature.
Cheers,
Tim
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Your advice has always been excellent elsewhere. Cheers!
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I hesitate to pile in with yet more advice on this epic thread. but here goes.....
- we use both yeast and baking powder. The yeast is not so much for aeration - it does something to the texture
I'm assuming you use both, as in, both in the same mix. Not either / or?
Plain Flour or SR? Protein level? Atta, maida or doesn't matter?
allow about 1 level tbsp sugar and 1 tsp baking powder per naan - it should be a very sweet dough
That is far more sugar than I've ever seen used anywhere but I'll give it a try.
- never work with a dry dough; it should be almost too wet to handle
I am surprised by how wet the dough is in some of the videos I've watched recently.
Now the big question.
Other flavouring agents?
I read and posted somewhere here about the use of Rose Water and Cumin.
I tried a pinch of cumin in the last batch and it seemed to give me a hint of the flavour I think I maybe trying to achieve. I'll try a little bit more next time.
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Haven't really contributed much recently (if ever), and not really contributing anything new here - just some more H4ppy Naan porn and the mess you can make in the process :) A good couple of hours making a nice stack of naans :)
(http://www.curry-recipes.co.uk/imagehost/pics/38fb23f4fc0e8fb9f24fecd6ac9cf5b6.JPG) (http://www.curry-recipes.co.uk/imagehost/#38fb23f4fc0e8fb9f24fecd6ac9cf5b6.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b5b425c4cdc02d5391eecb3c4fc457f2.JPG) (http://www.curry-recipes.co.uk/imagehost/#b5b425c4cdc02d5391eecb3c4fc457f2.JPG)
A nice afternoon's naaning - Korma now for the family :)
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looks great Garp, must have some size of family :P
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Spot on those Mr G, they look the dogs b's, I do like this recipe and once you master it , it produces top quality naans every time. I need a curry to mop up with your naans Garp :)
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looks great Garp, must have some size of family :P
Haha, Gaz. are you talking about the number of family members or just the size of each one? (I am freezing most) :)
Spot on those Mr G, they look the dogs b's, I do like this recipe and once you master it , it produces top quality naans every time. I need a curry to mop up with your naans Garp :)
Thanks Andy. I'm sure you will be able to whip something hot and spicy up :)
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They look good, nice and toasted, just the way I like my Naans
Just need a Gallon of Madras to dunk them in. :P
Good Work
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Great looking naans Garp.
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Thanks guys - it's hard to mess up this recipe :)
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Thanks guys - it's hard to mess up this recipe :)
Yes but they look cooked to perfection, not everyone can achieve that
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Thank you Mr Andy.
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good work garp
cooking naans those were the days :)
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Your naans have come along way since that fateful Saturday when you rested your balls before flouring them ;D ;D
BIR at its best Garp. Contribution enough my friend. Could do with one now to go with my vindaloo :P
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Cheers bud. Yes that H4ppy Saturday was real good fun, bud :)
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With all the little tweaks that people seem to be doing is there any consensus as to the perfect H4appy naan or is it still a case of the original being best?
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I've reduced the sugar to 60g. Some folks have added some yogurt, but I keep forgetting to try that :)
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I've reduced the sugar to 60g. Some folks have added some yogurt, but I keep forgetting to try that :)
Yes it does seem that the sugar is the stand out point in that it makes the naans too sweet for most. I'll have a go at the original with reduced sugar then, to start with.
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My last attempt I tried reducing the sugar to 40g, but it was too far; previous 70g versions had tasted much better. Perhaps 60g is a good starter for a sweetness reduction.
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After a bit of a break from bir cooking I'd been meaning to try the happy4chris naans for sometime as restaurant naans have always been the one thing I can never get close to. After gathering the necessary equipment I had my first crack at them last night (with an audience) stuck to the recipe as it is, just halved it. Has to be said these were on par with anything I've ever had in a bir. Brilliant!
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I stick to 60g of sugar which I'm more than happy with. I normally incorporate sliced slivers of garlic and coriander at the ball rolling stage which works well too. Good looking Naans there Robin, I like mine abit thinner though so they go further!
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Good looking Naan for first attempt. ;)
Wouldn't think of not using salt in any flat bread recipe, but hey ho. :D
cheers Chewytikka
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Those look lovely, Robin. Great stuff :)
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Thanks for the comments, didn't notice the original had no salt in. I must of picked up on that somewhere because the recipe I copied down has 1 tsp which i halved along with the other ingredients. I got 6 out of the halved amounts.
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My recent experience of cooking thawed frozen balls... best results achieved when warmed higher than room temperature before cooking. When defrosted then left 5+ hours at room temp, they came out a bit like a leavened chapati (tasting like a naan). When given a bit of a temp boost, they came out close to those freshly cooked. Basically the balls must feel to have bloated and softened before you start to cook. In my case, I sat them above the fire for a bit. Must be wrapped in cling film to prevent drying.
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Fire and clingfilm spells disaster, hope it wasn't too hot :P
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Finally got around to making these today, I manage to mess up 5 and then got 4 that were worth keeping, I struggled to get them to stick until I used the underneath of my ali Non Stick Tawa and used a lot more water.
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Mine turned out like london's as well and not all bubbly as some of the others have. The taste and texture seems good if not quite perfect - I used 60g sugar and that was just a tad sweet for me - but I don't know what I've done wrong to not get the fantastic results I've seen elsewhere. Any ideas?
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Ahh naans....mmmmmm......great stuff, London. The four you made look great.
Mine turned out like london's as well and not all bubbly as some of the others have. The taste and texture seems good if not quite perfect - I used 60g sugar and that was just a tad sweet for me - but I don't know what I've done wrong to not get the fantastic results I've seen elsewhere. Any ideas?
I dropped the sugar to 60g from the original 100g and it's about right for me. I just follow the recipe and it works out. If anything, sometimes mine are too 'fluffy', but I prefer that to cardboard :)
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Mine turned out like london's as well and not all bubbly as some of the others have. The taste and texture seems good if not quite perfect - I used 60g sugar and that was just a tad sweet for me - but I don't know what I've done wrong to not get the fantastic results I've seen elsewhere. Any ideas?
How much did you knead the dough? Too much kneading develops gluten and then the naan's don't seeem to rise right. Trick seems to be to mix just enough for the dough to come together then quit mixing.
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I've just eaten mine and they were pants, I think I need to use more liquid and not kneed so much.
London.
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How much did you knead the dough? Too much kneading develops gluten and then the naan's don't seeem to rise right. Trick seems to be to mix just enough for the dough to come together then quit mixing.
Yes that could be it. I did knead the dough a bit after it had been left to rise but Chris does that too. He also folds the dough when shaping the balls which is a bit more kneading. I'll just have to try it again sometime without any kneading.
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I dropped the sugar to 60g from the original 100g and it's about right for me.
Yes they were tolerably sweet, just a tad sweeter than I'm used to though - I dread to think how sweet the 100g version must be. I'd probably use 50g next time.
I just follow the recipe and it works out. If anything, sometimes mine are too 'fluffy', but I prefer that to cardboard :)
Ah but there's the rub - which recipe? Chris's video leaves quite abit to be desired in terms of clarity. For example leaving the dough at room temp for up to five hours or in the fridge for 3 days. I bet there's a sweet spot for perfect naans and everybody is probably doing it a different way. What timings and procedure do you use?
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Here are the original notes I made after watching Chris's video:
Naan Bread
Ingredients:
1 egg, beaten
200g milk
8g baking powder
2g onion seeds
100g sugar
1kg self-raising flour
Method:
Put the egg, milk, baking powder, onion seeds and sugar into a jug and whisk.
Leave for 30 minutes whisking occasionally.
Put the flour in a mixing bowl and add the mixture plus 330ml of water.
Mix together til you have a dryish dough
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Right, thanks Garp. I'll have a bash at them using that method to the letter and see what transpires.
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Good luck SS - let us know how it goes (unless it is a disaster) :)
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The recipe would be easier to understand if the milk and water measures were in mls and the baking power and onion seed measure were in teaspoons, I had a set of scales than went down to 0.1 grams but the police took them away from me ;).
London
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Lmao ;)
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Anyone know where I can get 49 gram eggs.
London.
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why do you answer your own questions london
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Anyway on a different subject looks like happy did not except is comeback offer and who can blame him.
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The recipe would be easier to understand if the milk and water measures were in mls and the baking power and onion seed measure were in teaspoons...
That was just one of the annoyances. Having to listen to him witter on for half an hour for something which could have been done in five minutes was a trial in itself.
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Right, I'm still getting poor results with this recipe and I'm not sure where I'm going wrong. I don't have a dough mixer so that part is being done by hand and there may be something in that. But I suspect that the choice of self-raising flour and baking powder is, contrary to Chris's statement, of some importance.
So, could those of you who have made those lovely bubbly naans I've seen pictures of post which brands of self-raising flour and baking powder you used please. I just used the cheapest I could find which I think was Morrisons' own brand and Dr. Oetker baking powder.
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It's about the gluten development surely - you giving it a good kneading SS?
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Hi SS, I'm just using cheaper brand products, but I do remember it took me a while to get the mix right. One thing not to do is overwork the dough as it needs to be light. The sugar is important to the taste, but I still use a bit less than advised, letting the dough double in size is important before working it.
You could add a small amount of quick rise yeast if having issue here.
What's the main problems you encountered so far to see if we can help?
LC.
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I tend to use Bero Flour, but have used Tesco's flour and baking powder without any adverse effects.
As LC says, and Chris stresses, don't overmix or overknead the dough. I have never, however, had the dough rise to double the size (if at all), but the resting process seems to be important.
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Mcdougals for me :)
As Garp says no kneading
Just mix together so it's all incorporated
Resting is key
I don't think I even punched mine down last time after three hours
When shaping your balls ::) you should feel the softness in the dough
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Regarding the mixing, I'm doing that by hand so I don't think I'm overdoing it. I basically just bring it together and give it a very minimal kneading - no more than say 10 folds - is that too much do you think? But Chris kneads his quite a bit in the mixer and then a bit more as he shapes them. And i looked at Julians video whose recipe is almost the same a Chris's (actually his predates Chris's) and he really kneads it.
And, yes, I don't get a doubling in size either which is why I suspected that the raising ingredients are not unimportant. The dough is soft after resting but i'm not sure how soft is soft enough.
Taste and texture are reasonable in the bits that do rise adequately, so I'm content with that part, but the finished result is relatively flat with big bulges much like london's efforts as seen in this page
http://www.curry-recipes.co.uk/curry/index.php/topic,12589.450.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12589.450.html)
And I definitely can't fold the freshly cooked naan without there being some breakage which I don't see on Chris's or Dip's versions or, obviously, in true BIR tandoori cooked naans.
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I can't think what is going wrong here SS.
Without wishing to invite the inevitable; what size are your balls? The first few times I made this recipe, I made about 16 or 17 balls because I have a small tawa (no...don't go there). In recent attempts I've made the balls a bit bigger than a snooker ball.
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Hi SS, I'm now getting an understanding ;) if your naan is coming out in like the photo you posted then your problem is your rolling out to thin! When rolled to thin the naan comes out more like pitterbread ???? with big mounds.
Try just adding a small amount of active yeast to your liquid, getting a good rise as this creates air in the dough, makes it fluffy and light. Don't roll to thin and you should be there.
Should be about this thick SS.
http://www.curry-recipes.co.uk/curry/index.php/topic,13539.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13539.0.html)
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My experiences in baking have shown that SR flour / baking powder / baking soda dough mixes do not inflate anywhere near as much as yeasted dough. I cant recall ever having one double in size. The rise from this mixture usually occurs in the cooking process.
I have had very little success with this method (ie Chris's video). Under-kneaded and it is very powdery / floury. Over-kneaded and they are like rubber frisbees. I hate to say it but I am nowhere near a naan that is anything like a bought one from a tandoor.
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@garp
I only make 1/2kg flour batches and I find that that gives me four good sized naans...perfect, at least at the thickness I'd been rolling them, to fit a normal sized frying pan but...
@lc
thickness, hmmm yes, I do make them very thin so the next batch I'll make thicker and see what occurs.
@livo
the odd part of Chris's method is that he adds the baking powder to the liquid and then lets it rest for 20 mins or so. I understand the chemistry of the raising agents pretty well and by adding the baking powder to the liquid about 80% of the raising effectiveness of the powder is lost. There will still be some action (CO2 production) solely due to heating in the final product but the way to use baking powder is to add it to the flour so that the full raising effect is achieved once the liquid is added. So we'll see.
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@lc
thickness, hmmm yes, I do make them very thin so the next batch I'll make thicker and see what occurs.
Maybe this is your problem. From everything else i've read you seem to be doing no different from what Garp, MT and I did when we first made them. Absolute minimal mixing, just enough to get the ingredients to form a dough. Long resting essential. Maybe a slight increase in size but not that noticeable. Finished ball before rolling out for cooking reminded me of marshmallow :)
I'm guessing i rolled mine out to a thickness of about 5mm to 6mm. Did the fold test as soon as the first one was prised of the tawa. No problems and no breaking. Too thin and the heat will dry it out. Too thick and it'll be stodgy and possibly not completely cooked. Find your ideal thickness and i think you'll be on to a winner SS :) Good luck with the project and do share the pictures when the moment arrives ;D
Flour here was homepride and the baking powder, not sure but let's just say it was well aged ::)
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Yes too thin
It's a bread not a wafer SS ;)
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(http://i1177.photobucket.com/albums/x355/dave-random/DSCF4386.jpg)
(http://i1177.photobucket.com/albums/x355/dave-random/DSCF4387.jpg)
Thanks to CHris for this, better late than never- lost two out of the ten though!
Did he ever come back or wasn't he reinvited?
Thanks also to the previous 49 pages or commentry and info... it was mostly balls though ;) :D
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Thanks also to the previous 49 pages or commentry and info... it was mostly balls though ;) :D
:D
Now that's cheered me up no end. A lovely stack of naans, bud, superb :)
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Did he ever come back or wasn't he reinvited?
He is, as far as we know, still on the banned list. Perhaps CH could make representations to Stew to have him re-admitted if there is general consensus that he should be (oh dear, I feel another Poll coming on ...).
** Phil.
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Now that's cheered me up no end. A lovely stack of naans, bud, superb :)
Cheers, So now looking for seekh kebab reipes... but got a leg of lamb and am seriously tempted to do something with that and stuffit in nans. Anything really for the sake of using em!
He is, as far as we know, still on the banned list. Perhaps CH could make representations to Stew to have him re-admitted if there is general consensus that he should be (oh dear, I feel another Poll coming on ...).
** Phil.
Seconded!
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H4ppy's getting very close with this one. Excellent Vid! ;)
Probably forgot about adding a bit Salt.
Near enough CBM's Restaurant Naan Bread in action.
Only difference in my restaurants is its proved, IN the plastic bag.
Nice one :D
cheers Chewy
Hi chewy, does this mean the bulk dough mix is proved in a plastic bag, or the bulk mix is left covered for a while then the balls are made and then placed in a plastic bag to prove?
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Thanks to CHris for this, better late than never- lost two out of the ten though!
Your naan breads look superb - better than anything I've yet made, for sure.
If you followed h4c's non yeast recipe, I assume they were cooked using an inverted pan over a domestic gas hob.
Can anyone produce naan breads that good using a tandoor?
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Yes George I think they can easily
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Cooked a pile of these today, but my measurements were out as I only got nine from the recipe. Dough balls too big I guess.
Tips from Onions and secret Santa came in useful. I added the baking powder to the dry rather than the wet ingredients at the start and my dough defiantly seemed to have more life to it than previous attempts.
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You reckon you got the biggets balls in the joint, pal?! ;) :D
They look class. Going down well wit the chinoise tonight though?! ::)
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Well I bet you say that to all the boys...
Naans were a cook-ahead classic. Destined for the freezer, to be pulled out with one of the 35 curries I cooked at Easter, plus a portion of pilau cooked last weekend. I've respect for those who are organised enough to have everything on hand to cook fresh each day. For me batch cook and freeze is the way to go so I've got curry on hand when I get home from work.
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Yeah me too, JB and his fifteen-course meal and I bet he still sat down to eat as fresh as he stood up :o
So far I haven't any of them with a curry- I made a load of seek kebabs at the same time, just grilled ones, but wth a bit of salad, sauce, etc, it's saving me the ten min. walk up the road each time!
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Well I bet you say that to all the boys...
I've respect for those who are organised enough to have everything on hand to cook fresh each day. For me batch cook and freeze is the way to go
Oh boy, I'm in that club mate.... They look good enough go me,
Yum
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Cooked a pile of these today, but my measurements were out as I only got nine from the recipe. Dough balls too big I guess.
Tips from Onions and secret Santa came in useful. I added the baking powder to the dry rather than the wet ingredients at the start and my dough defiantly seemed to have more life to it than previous attempts.
Those look pretty splendiferous to me, Sverige! :)
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more 100% bir naans following h4c's method to the letter but with 25g sugar, 310 ml water and1 dollop of yoghurt. For me the naan quest is over!!
Regards
Mick
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You guys with your bloody tandoors.......makes me
sick....jealous.
Lovely stuff, Mick. Every time I make the H4C naans, I keep forgetting to add a dollop of yogurt. I've heard a few folks on here say it lifts the taste a bit so I will try to remember next time. :)
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A sudden surge of quality naans :P Obviously, everybody is tweaking to their own tastes and almost everybody's search is over. Next time i make them, i may just add a touch of youghurt to see what it brings to the party ;D . Mickdabass, may i suggest you finger your naan a little before putting it in the tandoor :o :o :o I.e. once you've applied it to the cushion, if you use one, and before you slap it on the tandoor wall. It'll stop the large bubbles and encourage the little ones ;D That is of course, if that's how want them ;) Good job all you naan lovers :)
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...I keep forgetting to add a dollop of yogurt. I've heard a few folks on here say it lifts the taste a bit so I will try to remember next time. :)
I've tried a batch with yoghurt only (no milk) because that's all I had in at the time. Absolutely no noticeable difference to my tatstebuds.
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Thanks for the tip CH. I'll give em a good fingering next time :o :o :o :o :o
Regards
Mick
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In my last batch I used 75g of yoghurt plus 125g water in place of the 200g milk. Seemed to work ok.
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Just a tip for anyone trying this recipe... It seems to be important to not roll the naans out too thinly. 170g weight per doughball seems to work well and when stretched out to a good size the naan bread is not too thin.
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(http://oi68.tinypic.com/2645i6x.jpg)
Couple of chris' naan breads that accompanied my weekend's Dhansak.
And very nice they were too.I scoffed the lot!
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This recipe is the real deal.... :) :) :) :)
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In my last batch I used 75g of yoghurt plus 125g water in place of the 200g milk. Seemed to work ok.
If it was merely "OK" then why use relatively expensive yoghurt rather than milk? Or do you really mean the naans tasted better and it's worth using yoghurt?
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Is yoghurt relatively expensive?
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It is if you buy it in 50 gallon metal drums
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I can't recomend this recipe enough
Absolutely fantastic
The results are as good as any naan, I made in my tandoor
A whole lot easier too
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Have to agree, Haldi - superb recipe and method.
Made a batch today and they're looking good.
Had a word with the wee Bangladeshi chef at a new TA in town and he doesn't use yogurt, just milk, in his dough (well not JUST milk - obviously other things too) :)
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Has anyone tried adding aything extra such as garlic or chili to the original ingredients rather than adding once cooked?
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If you read back through the thread, there are quite a few variations including chilli, garlic and keema
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I have made these naans a few times now and always just followed the original recipe. I just noticed the addition of yoghurt in the 'adapting h4c recipe for yeast' thread and am just wondering what other gems of information lie within this 50page behemoth thread.
I really don't have the time to scroll through the entire thread reading every post.
After browsing a few pages I picked out just a couple of tweaks.. one being to add a tablespoon of yoghurt and the other was to make sure you mix the baking powder into the dry ingredients.
Do I need to adjust the water/milk content after adding a dollop of yoghurt?
Are there any other popular suggestions hiding in this thread?
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Yes I agree that it could do with updating otherwise this will go unused for the majority.
How about a more compact and refined run down of the revised?
Cheers
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It took me nearly four years to get around to trying h4ppy's naan breads and I'm pleased I eventually did. They came out tasting better than most naan breads I have in Indian restaurants and they bubbled up just like in h4ppy's video, too. The recipe must therefore stand out as one of the best ever posted on this forum.
It's ironic that by posting the youtube link in post #1. SP broke h4ppy's strict 'rule' regarding copyright, Whatever happened to h4ppy and his long-promised book?
As for modifying it much, why bother if, as I suggest, it's already very close to perfection as described in the video?
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Update: having just searched through the naan bread thread, I was reminded that I was also impressed by pacman's recipe some years earlier, I'm not surprised, given it's so similar to h4ppy's recipe. It's bad form, actually, that h4ppy omits to say where 'his' recipe originated. Could he have lifted it straight from the pacman recipe, with just a few minor changes, such as more sugar? I now need to make small batches of both recipes to see if there's any difference.
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I don't think there was ever any claim of originality from happy chris with respect to 'his' naan recipe George. He basically skipped that detail. Certainly there's nothing in the technique or recipe that had not already been posted in other places, including this forum. I think he just brought it all together in one (very long-winded) video and that's what made it popular.
I'd love to know what happened to his curry book as well. I'm guessing he had a falling out with the chef, perhaps during one of his more drunken moments! ;D
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I've recently been having some difficulty getting my naan to actually stick to the Tawa. It is a plain steel Tawa, exactly the same as the ones shown in the Indian youtube videos and I bought it cheap from an Indian supply store. I've been looking at the various but similar dough recipes I've been using and the thing that stands out is the inclusion of oil in the dough. I scrubbed the Tawa clean the other day and sanded it with wet and dry paper to remove any build up of scum that may have created a non-stick surface but still had non-stick properties.
Could it be the inclusion of oil in the dough? Many recipes use it but I notice from Garps writeup that this one doesn't. I couldn't be bothered sditting through the video again.
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I would've thought it's very possible. Either that or you didn't make the naan wet enough with water before slapping it onto the tawa.
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You CAN use a nonstick Tava or Frying Pan to do stovetop Naan.
You just have to get the pan hot enough for the Naan to stick.
The water splashes on the dough helps the dough stick like instant superglue.
If you have took your Tava down to bare metal, it will oxidise, so you need
to create a patina with oil at high temperature to stop this.
Just like seasoning a Wok.
There is no oil as an ingredient in a restaurant Naan Mix (Thats Pizza dough)
cheers Chewy
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Thanks guys. I didnt go back to bare metal. I just gave it a really good scrub. I'm getting the tawa hot and use plenty of water so it must be the oil. I'll go back to basics and drop the oil. To be honest though, I really dislike baking powder in recipes. It leaves a signature taste to me. From first viewing I never understood happy chris' time frame as his recipe is a chemical reaction risen bread.
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The food science of Naan. (I'm not a food scientist so this could be way off the mark)
In my usual format I have analysed a standardised set of 10 Naan bread recipes and clearly, it is not a consistent recipe. I even found a book recipe for Tandoor Roti that has identical ingredients, in very similar ratios, to naan. Obviously there would be similarity because it is a bread but there is essentially no difference at all. That's a different question though. The Naan recipes were all adjusted to 1 kg of Plain Flour. H4ppy Chris (Misty Ricardo) are the only one that I could find using Self Raising Flour so they were counted as having 1 kg of Plain Flour and 30 g of additional Baking Powder. This doesn't really affect the end result.
Why? I've recently had the issue with non sticking of my naan to my Tawa and this led me to look at the different ingredient combinations and boy, don't they vary. From reading all 50 odd pages of this thread, I do know that others have had a naan drop off the Tawa when it is inverted, so it isn't just me. The use of water isn't the problem because I used varying amounts with the same result. Naans that fall off the Tawa. I'm thinking that it was the inclusion of oil and maybe it is but I did find 1 recipe for Tawa Naan that does contain oil. :o
I calculated the percentage of each dough for % of Hydration, Rising Agent, oil / ghee, sugar and salt. I divided the recipes into 2 groups of 5, Yeast and non-yeast (Baking Powder). 3 of the yeasted recipes also used Baking Powder as well.
The recipes used were:
Yeasted: VahRehVah, Khana Khazana, Old Indian Book, Breadmaker ,The Curry Guy
Not yeasted: H4ppy Chris, Misty Ricardo (counted as 1 recipe), No Yeast Generic, Celtnet, Tawa Naan, Tawa Naan 2.
My first question is Oil / Ghee in the dough. All Yeasted recipes except The Curry Guy used oil or ghee in the dough as did both of the non-yeasted "Tawa Naan" recipes. Percentages ranged from 1.2% up to a massive 12%. Surprising to me was Tawa Naan 2 which contained 10%, or 100g of oil. Does it stick to the Tawa or not? I don't know yet.
Hydration: (Oil was counted as a wetting ingredient as well as egg and yogurt where included). Hydration ranged from 57% Misty Ricardo's slightly modified H4ppy Chris 58% up to 88 and 89 % of two of the yeasted naan. From my bread baking days, these figures tend to be at the lower and upper extremes of bread dough hydration, 55% and 90% respectively
The Rising Agent % varied from 0.75 % up to 5 %. The 5 % recipe was the generic no yeast. 50 g of Baking Powder in 1 kg of flour??? but when modified from Self Raising Flour to Plain with extra BP, H4ppy Chris was 3.8% or 38g. The Curry Guy had 4.5 % with 1.5% yeast and 3.0 % of Baking Powder.
Sugar ranged from only 0.6% (VahRehVah) up to H4ppy Chris' massive 10%. 100 g of sugar per kg of flour. Misty Ricardo cut this back to 60 and included salt. So that brings us to:-
Salt, which varied from 0% up to 2%, however there was often the instruction of "Salt to Taste".
A couple of interesting facts to do with Baking Powder are apparently that:
1) It will activate quickly with acid. Hence the absence of yogurt in the long wait / rest recipes like H4ppy Chris. I saw this question asked somewhere in this thread. The inclusion of yogurt with Baking Powder would most likely mean the naan must be cooked fairly soon after the dough is made otherwise it will have lost the chemical reaction fizz.
2) Double acting BP reacts to both acid and heat. This is why it still rises after 24 hours if acid (yogurt) is not used.
Hydration. The long rest periods for H4ppy Chris is to allow the low percentage of moisture ingredients to fully hydrate the flour. The higher hydration dough, at 89%, will be a very wet dough resembling sourdough . These would be very difficult to handle. The use of wet ingredients varied from all water to all milk, some water & some milk, yogurt or not, egg or not, oil or not. Outside yogurt and BP (as above) this is pretty much a choice and some recipes state that these can be substituted and the ratios varied to taste or preference.
So that about sums it up. Another worthless load of trivia from me and a few more hours spent on possibly useless information. Now I need to see if I can use any of this to come up with a naan that doesn't fall off my %$#*++" Tawa. ;D
Edit for extra comment; Naan or Tandoori Roti? Uses only Maida so it's a naan. No yeast so it's a Roti. Not stuffed with a filling so it could be a Roti, but if you do use a filling it's a naan. Both can be cooked by tandoor or tawa. The answer that works for me is that it's BIR naan.
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I was having a few issues with the naans falling off but now they stick fine. Use a temperature gun to measure temperature of the tava which should be 300 degrees C. Make sure you push the naan dough FIRMLY onto the tava and only cook the naan about 30 seconds before turning the tava over
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Lovely looking naans Pete.
Not sure why your naans aren't sticking Livo. The only time I have had them falling off is when I've forgot to water the pan-side. Occasionally happens when I've cooked a few and am getting bored :)
My advice, for what it's worth, with the H4C recipe is make sure that you put plenty water on, especially around the edge; if the edge comes unstuck then the weight will pull the rest off. After you've done all around the edge, continue into the centre; the flour used in the rolling process, mixed with the water applied will make it feel sticky as you rub it around.
If that doesn't work, then you're on your own mate :)
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Thanks Pete. After watching a few more videos this morning a temperature test was already on the "to do list". Well, I don't have a heat sensor gun but I do have a thermocouple probe for my Digital Multimeter which will do the job. I intend on getting this right so there will either be a lot of chook food naans or instant success. The trouble is I now need to make many small batches of different dough to accomplish my test procedures. The unsettled weather persists so I'll get started in a short while, but I'm also making a batch of Chicken and vegetable pies today.
The videos I watched this morning were;
The Curry Guy doing a Tandoor and a Tawa naan.
A guy who basically repeated H4ppy Chris' video but without the long rest in the fridge as well as using a non-stick Tawa and a blow torch which I have already done to alleviate my non-stick problem.
A girl who cooked garlic naan on a baking tray in the oven (yogurt in the recipe).
The School of Artisan Food naan (included Buttermilk, which I had previously considered but never tried) cooked on an upturned tray under the fan grill on the top of a multi-function oven. I have both buttermilk and a multi-function oven.
The most confusing thing about all of this is Indian food nomenclature once again where there is just so much variation in the use of "names". This wide variance in ingredient combinations all falls under one name, ie; Naan. Or depending on where you read, two names, ie; Naan and Tandoori Roti. Is a Tandoori Roti just another name for a Naan? They seem to be the same thing to me, but then again this naan and that naan aren't the same thing. The 4 videos above are all very different but apparently all naan. A Baguette is a baguette is a baguette (to a point anyway), but white bread isn't all the same and there is good and not so good. However, against this idea is the fact that restaurant / takeaway naan, here in Australia at least, is all pretty much the same no matter where it comes from so there is obviously a closely followed "preferred formula" within the commercial sector.
Every internet expert has a different interpretation. Naan has yeast - or sometimes not. Naan has no oil - but sometimes it does. Tandoori Roti is made with Atta flour - or it sometimes made with Maida (which makes it a naan). I guess I'll just find something that I can cook and tastes ok. I'll then call it Indian leavened bread. ;D or maybe I'll call it naan, or Tandoori roti. ???
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Thanks Garp. I do have occasional success which is the real dilemma for me. Why do some stick and other not.
My advice, for what it's worth, with the H4C recipe is make sure that you put plenty water on, especially around the edge; if the edge comes unstuck then the weight will pull the rest off. After you've done all around the edge, continue into the centre; the flour used in the rolling process, mixed with the water applied will make it feel sticky as you rub it around.
This is interesting in itself because some instructional videos say that it is important to remove the excess loose flour before adding the Glue Water. Some say the dough should be loose / wet while others say it is important to have a relatively dry dough. This is before adding the Glue Water.
I will win eventually as you know from my 30 year Mango Chicken journey. I hope to make a good naan before I depart. I have produced good / acceptable naan but I'd like to find the consistency.
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I too remove the excess flour before watering. But there should be enough clinging to the dough to make a sticky surface.
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OK. Gotcha.
I've made a scaled down, 200g flour batch of each H4ppy Chris, the Tandoori "Roti" and the generic restaurant style naan dough. H4ppy Chris' needs to stay in the fridge for another hour, then bench rest for 2. The other 2 recipes were apparently ready to cook hours ago as they don't mention the long wait. I'll bench them all to room temp for the 2 hours so I'll be cooking at around 8.30 pm my time.
The generic restaurant recipe could have been cooked within an hour of start. I have them in the fridge as well already balled up. I will cook one of each later this evening on the Tawa and 1 of each using the upturned tray under the grill in the MF oven for comparison. I will do these exact recipes again one day to see if the wait time in the fridge makes any difference, good or bad. I may even try another 3 or so recipes tomorrow depending on the weather.
I have big balls @ around 180 grams each, This is equal to H4ppy's 10 from a full batch but I will deliberately leave them quite thick for the tawa cook. I'm about to test my tawa to see just how hot I can get it.
Edit: After 2 1/2 minutes I have 460 degrees Fahrenheit and it sits at that on full gas wok burner.
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How about just enjoying the recipe. H4ppy already put the leg work in for you. General opinion seems to point this recipe out as the preferred.
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After testing tonight Bing, I disagree. No salt gave a bland tasteless bread and, along with the other non-yeast recipe, a severe horrid after-taste of excessive baking powder that lingered for over an hour.. The winner for me was the yeast leavened Tandoori Roti and the one cooked in the oven tasted better than the Tawa cooked piece but didn't look as good. Baking powder is a big no from me. I'll elaborate in the morning. The plus was 3 out of 3 Tawa cooked naan all stuck and looked good. Now to find a recipe that tastes good.
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Here are 3 pictures of the naan cook from last night. Each recipe had 1 Tawa and 1 under grill. The Tawa cook provided more bubbles, resulted in a more raw doughy flavour but they were softer. The oven grill cook was slower and provided a more overall rising affect as you'd expect. but resulted in a more cooked bread flavour.
Even though the Tawa cooked nice looking naan the flavour and texture is not there. None of these tasted anything like a T/A bought, tandoor cooked naan. I'm undecided whether it is the dough recipe or the lack of oven heat and flavour from the Tandoor oven. In comparison I would only give the best of these a 6/10. They just don't do it. As for the recipe in this thread, it is bland and lacks flavour. Someone said in this thread that H4ppy Chris does not add salt as Self-raising flour already has salt in it. Not here. It has sodium from additive 339, 450 and 500 but does not contain NaCl..
I've read that some people are very sensitive to the metallic taste of Baking Powder and I must be one such individual. I can't yet say for sure which of the 2 non-yeast naan was responsible, if not both, but I had the clear metallic after-taste of Baking Powder overdose for over an hour after eating a small end off every one of these naan, I will today taste test the yeasted ones first followed by the BP varieties with a time gap in between to see which creates this taste. I do not experience this with purchased naan cooked fresh. A possible cause of the problem is that my Baking Powder is out of date. I'm not sure how critical the Best Before date is on a container of Baking Powder.
Edit:
After taste testing again this morning there is no doubt that it is the additional Baking Powder combined with what is already in the SR flour that is causing the after-taste in H4ppy Chris' recipe. The naan are fully cooked through so under-cooking isn't an issue. I don't get the after-taste from the generic Restaurant Style recipe which used Plain flour instead of Self Raising and used the exact same amount of added Baking Powder from the same container. It rose and bubbled adequately without Self Raising flour. Not as much bubbling but enough. Again I found the absence of any salt in H4ppy Chris' recipe to provide a bland product. There could be a regional difference in ingredients; ie SR Flour having added salt or not.
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I think it's interesting you're seeking to analyse this recipe and method - I'm sure with practice you'll find a combination which suits you best.
A couple of thoughts - the bad flavour you noted from the self raising flour could be from the baking powder used, or some other additive. Does the packaging give any clues?
Salt vs. No salt - I think this is a misconception on the part of H4C, because as far as I'm aware, self raising flour in the UK does not contain salt. It seems to be just the American market where salt is added to self-raising flour, but because of the mass of online content produced in the US you don't have to look far to find websites stating that all self raising flour has added salt. As usual the yanks don't seem to be aware of the existence of the rest of the world.
For sure you should add salt to this and any bread recipe.
Are you sure of the ratio 30g baking powder to 1 kg plain flour, to replicate self-raising flour? Not because I think you're wrong, but just because I will make note of that for future reference if it's confirmed.
Which recipes did you use for your test cooks last night? Have you thought of sticking with 1 recipe and experimenting with different amounts of kneading or varying the rest period, to see what different results you get? Often with bread recipes it's the technique used, rather than the exact ratios of ingredients, which produces the biggest variation in the result.
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I'll answer more tomorrow Sverige but 30 g per kg is actually probably a bit light. 4 - 5 % is common so that's 40 - 50 g per kg. I just don't like added baking powder. Scones, pikelets, pancakes or naan. I can taste it afterwards. Bitter metallic and it lingers in my mouth. Apparently when adding baking powder to plain flour to make your own self raising, it should be sift mixed completely at least 3 times. I don't taste it when just using store bought SR flour.
I did find 1 UK source that added salt to home made SR flour but you are correct in the US being standard salt included.
Additional answers.
H4C recipe will taste better with the addition of salt and removal of baking powder so all is not lost. The other 2 recipes used were a generic "Restaurant Style" naan from the Celtnet.org archived website and a Tandoori Roti recipe from and old Indian cookbook. The first is not dissimilar to H4C except it uses plain flour and baking powder and the Roti ingredients and method are the same as any other naan recipe.
The main thing is that I can make successful bread using many recipes but I'm yet to find one that tastes like a bought tandoori naan. They just don't.
As for technique, if you sit and watch videos on naan as I have you will see that some say minimal kneading otherwise you'll have too much gluten while others say full gluten development is required. I've tried both and everything in between.
Ingredients, I've tried many different combinations from the basic 5, flour, water, sugar, salt and either yeast or baking powder, and sometimes both. I've then included milk, egg and yogurt in various combinations or singly. I've used different hydration percentage and even bought actual Indian Maida and atta flour. I've used Self raising, plain and even strong bread flour. All of these make a thing that look like a bread product and now with the tawa technique, like a naan. But they don't taste like one and they don't have the soft flexible texture. They taste like a bread but not like a naan.
Yesterday I made a single naan quantity of the buttermilk recipe from The Artisan baking school video. I'll cook it on the tawa today. I can't imagine Indian takeaways and restaurants go to any great lengths to hide a secret with naan so I feel it is down to the tandoor oven. I'm not sure but I can't get the same result at home and I know my way around the kitchen.
A bought naan is cooked through but so soft it can be folded into a foil bag. If it isn't eaten, the next day it can be reheated and is just as soft and still tastes like a freshly cooked naan. This simply does not happen at home.
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For what it's worth, I agree with you. I can make a nice tasting naan at home with a tawa. It's close to the real thing, but I also notice the difference in texture compared with a good restaurant naan.
I think your theory is a resonable one - perhaps the higher temperature and shorter cooking time of a real tandoor makes for a naan with a higher moisture content post-cooking.
What was your conclusion on more kneading vs less kneading by the way? You said you'd tried both.
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Less kneading gives a grainy, crumbly mouth feel which is not how a naan should be. More like cake. As naan is bread it requires gluten development.
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http://www.youtube.com/watch?v=nypVcrfz6dk&feature=c4-overview&list=UU9rT1AQMqTGiOO8uEf8foSA (http://www.youtube.com/watch?v=nypVcrfz6dk&feature=c4-overview&list=UU9rT1AQMqTGiOO8uEf8foSA)
Probably the best recipe in the world, thanks happy Christopher. Sugar easily reduced to 50g with fantastic results.
(http://www.curry-recipes.co.uk/imagehost/pics/0585c28c90381302d9e30f3a2520b51d.jpeg) (http://www.curry-recipes.co.uk/imagehost/#0585c28c90381302d9e30f3a2520b51d.jpeg)
(http://www.curry-recipes.co.uk/imagehost/pics/30586d131c0ea82453e3dcd68d2b056d.jpeg) (http://www.curry-recipes.co.uk/imagehost/#30586d131c0ea82453e3dcd68d2b056d.jpeg)
(http://www.curry-recipes.co.uk/imagehost/pics/e6ec6db09115afdfc636190689a0cb71.jpeg) (http://www.curry-recipes.co.uk/imagehost/#e6ec6db09115afdfc636190689a0cb71.jpeg)
After thoroughly reading recent posts, This may help confusion.
(http://www.curry-recipes.co.uk/imagehost/pics/1b68c3bf9f255c0a1f1ee890645a788e.jpeg) (http://www.curry-recipes.co.uk/imagehost/#1b68c3bf9f255c0a1f1ee890645a788e.jpeg)
No additional Salt as per recipe ,Baking powder 8g, Sugar reduces well to 50g 100g for sweet tooth.
I will post typical (UK) SR flour ingredients below.
(http://www.curry-recipes.co.uk/imagehost/pics/63eb48b606a55368120be76e985b385a.jpeg) (http://www.curry-recipes.co.uk/imagehost/#63eb48b606a55368120be76e985b385a.jpeg)
(Confusion) BIR style Naan bread and artisan style baking apear to have enveloped each other.
(http://www.curry-recipes.co.uk/imagehost/pics/f46ddea214f5ffca66720314b9537dba.jpeg) (http://www.curry-recipes.co.uk/imagehost/#f46ddea214f5ffca66720314b9537dba.jpeg)
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Nice-looking naans, Mr Zimmerman, but confused by your comment "No salt, Sr flour contains raising agents". Are you saying that the presence of salt would render those agents less active ?
** Phil.
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Please except my apologie and lack of care in my post, it is as it is! SR flour already contains a very fine grain of salt. Christopher explains additional salt simply not required as the recipe, if one was to make a custom mix of SR flour the recipe would still be followed, not to include additional salts.
:)
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Is it rolling Bob? Sorry to say I don't agree with you.
The cooking technique is now well known and several tawa naan videos are out in the public domain. As for ingredients? Not the best recipe in the world obviously as you've already changed it by halving the sugar content. I would add these points as well. The baking powder is excessive, if really required at all. No salt is bland and tasteless (except for BP after-taste).
I've used 2 different recipes recently that produce far better results. My own extensive testing of this recipe has shown that the extended "necessary" wait times are not as critical as claimed, and in fact the use of chemical raising all but negates this requirement. Some fermentation may occur for flavour over this time but under refrigeration, it will be minimal. The bench rest is important to relax gluten but the hours mentioned as "required" are excessive. Excellent quality naan can be prepared and eaten within hours, not days. If you want more flavour profile use a starter, but still easily possible for same day prep and cook.
Edit, salt only present in SR flour purchased in the USA. Not anywhere else.
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I just checked bags of flour in the cupboard at home. From Lidl actually, although I expect other brands are similar. The self raising flour contains 1.1g of salt per 100g of product. The plain flour contains only a trace of salt at less than 0.01g. I never knew that self raising flour contains salt. But I still reckon any cake, and especially bread type recipe, requires more salt than 1.1g per 100g. I've tried the H4C naan recipe(s) and I was impressed. They produce good results even though I don't understand what's going on with leaving baking powder to 'prove'. I can believe the standing time may not be necessary.
Also, I abandoned attempts at placing naan in a tandoor oven which I have. It;'s simply far too hot and, as I can get good results on a domestic gas cooker, it doesn't seem worth the risk of serious burns.
Finally, why call h4C Christopher? And why hijack a celebrity name as a user name?
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http://www.deliberatefare.com/simulate/british-self-raising-flour-and-american-self-rising-flour (http://www.deliberatefare.com/simulate/british-self-raising-flour-and-american-self-rising-flour)
Out here in Sticksville the packaging refers to x% Sodium. Nowhere is "Salt" mentioned. Sodium can be accounted for from the other ingredients in the Baking Powder, but not necessarily "salt" as in the inclusion of NaCl.
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Finally, why call h4C Christopher? And why hijack a celebrity name as a user name?
Mayhaps Bobdylan is close kinfolk of Christopher. Does H4C play any instruments? He could be the Tamborine man. Mayhaps they jammed akin at the Hooterville Fair. ;D I have read some old posts on here from a forum member named PaulMcCartney, so welcome Bob. BIR on Highway 61. Yeehaw. ;D
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Made these again recently. Did away with the first resting period and added a little salt. No difference to taste or texture.
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Good info there Garp. And how much mixing /kneading did you do?
H4C emphasised not to
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Just as per recipe mate - minimum. Just until it's mixed through.
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Thanks. I might have to make a split batch one day and barely mix one half and give the other a good kneading, just to get to bottom of this
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With a decent protein level flour (10%) it really doesn't take too much kneading to develop any gluten at all. This is plain flour standard. My past efforts have shown me that gluten development is required. Without it you have big scones. There are some videos and recipes that espouse the view that gluten network development is bad for naan. I disagree, Even using bread flour with 11 - 13% (high) gluten will give you good naan but maybe with slightly less kneading or a longer rest. It is bread. All bread needs a gluten network to give you the elasticity and stretch required for purpose. Naan is no exception. Ignore anything to the contrary.
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Despite Livo's protests and 'science', the recipe and method works. Not sure what an Aussie Naan is like so maybe Livo could post a few pics so we can get an idea what he's aiming for.
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Happy's naan does work Garp. It makes a bread product and he uses a tawa to do so. He didn't invent the tawa method but he did make it very well known and we can all thank him for that. I simply don't like the Baking Powder and I don't think it's required. I can taste it, and as I've stated previously some people have a sensitivity to it.. Others don't.
There is a lot of mixed view about what a naan is and what it should be. Yeast or no yeast. Plain flour with Baking Powder or Self Raising Flour, egg, no egg, water or milk, yogurt, oil, ghee etc etc. I just don't think SR flour requires the extra baking powder and I feel it is detrimental to the recipe. Does it make a naan? Yes, of course it does. I've made it myself to specification and modified, along with countless other different recipes. His recipe does make a perfectly good naan.
As for Happy's prolonged rest method and refrigeration followed by bench resting, he claims it is essential but I don't think it is. It may well improve the flavour profile and development of the dough and probably does. Certainly pizza bases are better prepared the day before as some fermentation occurs and the dough loosens and relaxes. Plenty of naan are made without any significant passage of time though.
As I've said in the relevant thread, the UK School of Artisan Food naan is so far the closest I've come to making a naan that is approaching what I'm after. The couple of members who've actually tried it appeared to think it was pretty good. I've done it with and without the starter, long period and short and they were all good.
http://www.curry-recipes.co.uk/curry/index.php?topic=14998.msg131333#msg131333 (http://www.curry-recipes.co.uk/curry/index.php?topic=14998.msg131333#msg131333)
The other naan I thoroughly enjoyed and which very closely matched what I'm looking for in a naan is a fresh yeast, full dairy version, which uses SR flour and yeast but not Baking Powder. Whether the member who shared it with me has shared this publicly or not I'm not sure. There's nothing mysterious about it but it isn't a vegan naan.
In prefer both of these over Happy's, but that is my personal preference only and nothing more.
Edit: I've just watched over 3 hours of naan videos which is enlightening to say the least. There is a lot of variety in the doughs and some consistencies as well. A lot of recipes use Baking Soda (ie Bicarbonate of Soda or Sodium Bicarbonate) but I only found a few that use Baking Powder at all and these recipes actually used both. None of the recipes used Self Raising Flour. As mentioned above, there are variations of ingredients to a significant level but they are all called naan. Most, but not all, call for the dough to be well kneaded and 2-3 hours appears to be a standard initial rest followed by shorter ones during forming and shaping. These would be for gluten relaxing. The dough is invariably soft and loose.
I've also just skimmed through all 55 pages of this thread and I can see that you've been a significant contributor to it Garp. I can also see that I had reservations about it from fairly early in the piece after I first attempted this recipe and they remain. Each to their own I guess and I'm fine with that,
PS. I also just found that there is a very small hint to the other recipe I referred to as a good one above, hidden somewhere within this thread. It is not for me to share a recipe given to me in private.
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Totally agree with you Garp. It's just a bloody naan bread, who cares about making an artisan dough I just use a naan to mop up a curry.
I've been using the recipe posted by Chris since he uploaded it, I've found no need to initially rest it, I've cut down on the sugar by 30%, and overnight resting in the fridge or frozen and defrosted makes a perfectly good and acceptable bread that works for me. :
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Despite Livo's protests and 'science', the recipe and method works.
Depends what you mean by "works" though doesn't it? For you it might be almost exactly what you're used to. To others, like me, it's a naan bread but not like the ones I'm used to which are superior in my opinion. I've still to try the methods suggested by livo but I think they may be closer to what I'm after. I'll get around to it eventually.
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Quite correct, SS, it's all subjective.
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I can buy a loaf of plain white bread in the generic bag at the supermarket for just over $1. I can buy the fresh daily baked supermarket onsite bakery loaf for $2 or I can go to the local Vietnamese Bakery and buy one of their loaves for $2.80 (best value for money). I could buy a bakery branded baked product for about $4 and be assured of fresh feeling bread for up to 4 or 5 days due to the use of preservatives, or I can go to the franchised Baker's kiosk (where real baker's start work at midnight and knock off at 8.00 am) and pay $4.50 (the nicest bread as you'd expect). They are all a plain white bread but they are far from being equal.
The point is that you can throw some flour, salt and water in a bowl and mix it up with some raising agent and fashion it to look like a naan and cook it like a naan and you'll get a naan (or a naan shaped biscuit). Or you can use a scaled formula of ingredients blended, rested and baked in a manner that produces something to enjoy. This recipe from Happy Chris is an example of the latter. It works, lots of people love it and it was a revelation to who knows how many.
My only criticism of Happy Chris' recipe is the addition of Baking Powder. I simply don't understand the need for it and I can taste it's excessive presence. Baking powder was developed to provide a shortcut leavening agent for plain flour and used in the correct proportions, it is just fine and does the job well. Self-Raising flour was developed to replace this requirement. The use of both is questionable and possibly unnecessary (when using white processed flour). If extra lift is something you're worried about I would possibly use Baking Soda and avoid the aftertaste of BP. Considering I could not find a single "Indian" naan with Baking Powder, but many with Baking Soda, and knowing the confusion the naming of the materials generates from different countries, it is possible that there has been an error in the translations somewhere down the line. In my opinion (only my opinion) the use of Baking Powder is if not erroneous, then at the very least unnecessary. I have plenty of well researched baking experience so it isn't just a half-baked comment, but it is just my opinion.
I've seen the naan stacks photos in this thread, using this recipe and they look great. If you're happy with the end result, that's all that matters. I would gladly tuck into them and I'm sure they would be just fine dipped in a nice curry gravy. As I've said before, I've cooked this recipe exactly to specification and modified versions after my initial assessment. I believe the modifications to be an improvement. I notice in this thread that there is comment about the salt content and whether to include it or not and whether or not it makes any difference. Some would say it does while others may see it differently. Individual preference with salt is no different to Baking Powder.
I have been experimenting with naan for quite a few years, like many here, and I've had my fair share of disappointments and a few rare successes. I am far from being an expert and have absolutely zero "actual BIR naan" experience in either production or eating. For the information of others to take or leave as they see fit, I recommend they try the SAF recipe. It worked for me first time around and again several times since, and gave me naan that is similar to that served to me in establishments out here in both flavour and texture. It worked for me. Naga and ScottyM seemed to enjoy it.
Or if you like more richness in flavour and softness, go the yeast, full dairy, yogurt, egg route. It isn't too difficult to construct a formula that gives the desired hydration level using the 100% flour method.
Will any of these ever truly replicate a freshly cooked restaurant tandoor baked naan? Probably not.
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Has anyone discovered the secret of getting the naan to bubble every time ? Mine form bubbles when cooking on the tawa about 20% of the time.
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Haven't made any for a while so made a batch of 12 today - yummy.
(https://www.curry-recipes.co.uk/imagehost/pics/912f80b3bcd2efddc81a35a7c9efc6d2.jpg) (https://www.curry-recipes.co.uk/imagehost/#912f80b3bcd2efddc81a35a7c9efc6d2.jpg)
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Lovely picture and lovely naans Garp.
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:like:
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Haven't made any for a while so made a batch of 12 today - yummy.
(https://www.curry-recipes.co.uk/imagehost/pics/912f80b3bcd2efddc81a35a7c9efc6d2.jpg) (https://www.curry-recipes.co.uk/imagehost/#912f80b3bcd2efddc81a35a7c9efc6d2.jpg)
Very impressive Garp, do you leave the mix in the fridge overnight, and do you use a normal oven? cheers
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Thanks Micky.
I do leave the dough overnight in the fridge, though I'm not entirely convinced it is necessary. No oven involved mate, just a normal domestic gas ring.
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When you make a batch do you freeze them, and if so do you put butter on before freezing or leave it until the reheat, cheers
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I freeze most of them.
I have found they freeze pretty well mate - I spread butter ghee on after cooking - you can always spread more when reheating, or a good sprinkling of water spread about then shaken off before heating.
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Thanks for that Garp
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Been a while since I made some - not eating as much curry these days.
(https://www.curry-recipes.co.uk/imagehost/pics/357d89800150bded034d9639b7f87fe0.jpg) (https://www.curry-recipes.co.uk/imagehost/#357d89800150bded034d9639b7f87fe0.jpg)
(https://www.curry-recipes.co.uk/imagehost/pics/134882eec094b734f6d57d655bb326e3.jpg) (https://www.curry-recipes.co.uk/imagehost/#134882eec094b734f6d57d655bb326e3.jpg)
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Kudos for those good looking beasties mate :like:
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Man, they look so good. Am now hungry.
Robbo