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Author Topic: Adapting HappyChris Naan for use with Yeast  (Read 4901 times)

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Offline livo

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #10 on: June 20, 2015, 01:31 AM »
Thanks Mick. As luck would have it, I made a batch of dough yesterday (again I forgot to try yogurt in it ....senility setting in, I think). My balls are resting on the counter as we speak, ready for some tawa action later :)

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Offline mickdabass

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #11 on: June 20, 2015, 10:23 AM »
Josh

The yoghurt and the reduced sugar are two of my tweaks. Garps original transcription from the actual  video is a follows:

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 – don’t overmix.

Put in a tub, cover with cling film, pressing down, and leave for 2-3 hours at room temperature.

Rub some oil on hands and punch the dough down, tearing it away from the sides of the tub. Give it a good punching, then cover again and put in fridge overnight.

Rub hands with flour and divide dough into balls – About the size of a snooker ball. (I usually have 14). Cover with cling film and leave for 2 hours at room temperature.

Dip ball in flour – squeeze flat with hand then dip in flour again.

Press out on worktop then roll out to a disc.

Brush oil on top side then put disc on cushion – oiled side to cushion, stretching the edges gently to desired size.

Spread some water liberally  around the edges of the disc then over the rest.

Slap disc onto pre-heated tawa. 

Almost immediately, bubbles should start to form. Leave for a few more seconds then turn over tawa and hold the naan about 3-4 inches from the flame. Move it around in circular motion. 

After a minute or two, naan should be done.

I've reduced the sugar since then, and made the balls a bit larger (getting about 12 from the recipe) :)


Online Garp

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #12 on: June 20, 2015, 02:39 PM »
Interesting to see, Mick, in your adaptation, that you brush with oil and butter, rather than just oil. Might give that a go if you feel it improves the finished article  :)

Offline SoberRat

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #13 on: June 20, 2015, 05:19 PM »
I just noticed that the water is missing from the recipe, it will be a bit too dry without it I think.
 
« Last Edit: June 20, 2015, 06:19 PM by SoberRat »
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Online Garp

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #14 on: June 20, 2015, 06:41 PM »
Josh

The yoghurt and the reduced sugar are two of my tweaks. Garps original transcription from the actual  video is a follows:

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 – don’t overmix.

Put in a tub, cover with cling film, pressing down, and leave for 2-3 hours at room temperature.

Rub some oil on hands and punch the dough down, tearing it away from the sides of the tub. Give it a good punching, then cover again and put in fridge overnight.

Rub hands with flour and divide dough into balls – About the size of a snooker ball. (I usually have 14). Cover with cling film and leave for 2 hours at room temperature.

Dip ball in flour – squeeze flat with hand then dip in flour again.

Press out on worktop then roll out to a disc.

Brush oil on top side then put disc on cushion – oiled side to cushion, stretching the edges gently to desired size.

Spread some water liberally  around the edges of the disc then over the rest.

Slap disc onto pre-heated tawa. 

Almost immediately, bubbles should start to form. Leave for a few more seconds then turn over tawa and hold the naan about 3-4 inches from the flame. Move it around in circular motion. 

After a minute or two, naan should be done.

I've reduced the sugar since then, and made the balls a bit larger (getting about 12 from the recipe) :)

Offline SoberRat

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #15 on: June 20, 2015, 06:46 PM »
I seem to have lost the ability to read. haha
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Online Garp

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #16 on: June 20, 2015, 06:55 PM »
 :) Perhaps, in your defence, the water should be included in the ingredients, rather than later on.

But why am I defending you?

Should have gone to Specsavers bud  8)

Offline SoberRat

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Re: Adapting HappyChris Naan for use with Yeast
« Reply #17 on: June 21, 2015, 08:58 AM »
Yeah i think you may be right hahaha. Wouldn't make a good ad though.
Is opportunity a weakness or is weakness an opportunity?


 


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