Topic: Naan recipe from haldi

[Unclebuck]

Copy and pasted this recipe from a diffrent thread as not to get lost..

This is Haldi's recipe which he uses in his tandoor -

see here

Naan Recipe for Unclebuck,JerryM & TikkaMick
Sorry to dissapoint everyone, but this recipe is very similar to posts already on the site
It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water

Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)

I have seen this prepared in a takeaway
This is exactly how they do it except they use a larger recipe
They mix the dough by hand, in a huge stainless steel bowl

[jimmy2x]

Haldi, they look exactly like a nan should look like. just like the takeaway. These are the nans i want to achieve.

cracking stuff, i wonder why no-one complimented you on them.


regards

[hot-lip]

Hi Haldi,

Sorry it's a bit late, but your recipe works beautifully - 'though I didn't need to add quite so much liquid to my dough. 

I've tried many recipes for naan, but this one works best for me and my tandoor.

Thanks,

Hot-lip.

[Razor]

Hi Hot lip,

Congatulations on your first post

Any chance of any piccy's of your naan and tandoor?

Ray

[976bar]

Unclebuck, that looks superb!!!!!!!!!!!!!!!!!

I'm definitely going to have to give those Naan's a try

[George]

A key thing IMHO is to write off as implausible any recipe for BIR style naan bread which uses any yeast. Haldi's recipe looks like the real deal and is similar to the one I use off this site, from Pacman.

[joshallen2k]

A key thing IMHO is to write off as implausible any recipe for BIR style naan bread which uses any yeast.

George, I'm not sure about that. I realize and agree that most BIR's use self-raising flour and no yeast. However, the naans I recall as the best were all big and fluffy, and definitely used yeast.

I tried to recreate these for years using active dry yeast, but never liked the results. Once I switched to instant dry yeast, I feel I nailed it.

Again, its one of those personal preference things, but to me the best naans use yeast. May not be "authentic" though...

-- Josh

[George]

Again, its one of those personal preference things, but to me the best naans use yeast. May not be "authentic" though...

I adore the taste of fresh bread made with yeast but I see Naans as different. I agree it's down to personal preference. Does anyone know for a fact of any BIRs which use yeast?

[Stephen Lindsay]

I think naans using yeast are the "authentic" ones whereas non-yeast naans are only authentic in the BIR tradition.

[George]

A key thing IMHO is to write off as implausible any recipe for BIR style naan bread which uses any yeast.

George, I'm not sure about that. I realize and agree that most BIR's use self-raising flour and no yeast. However, the naans I recall as the best were all big and fluffy, and definitely used yeast. I tried to recreate these for years using active dry yeast, but never liked the results. Once I switched to instant dry yeast, I feel I nailed it.

This is weird. I'm now coming round to your way of thinking. Earlier naans I made without yeast seemed like BIR naans but now they seem all wrong and recent attempts with "instant yeast" seem to produce a texture much closer to BIR naans. I'll try self-raising flour and yeast but I fear the baking powder could kill the yeast, so my experiments continue.