Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Aussie Mick on December 12, 2012, 04:15 PM
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G'day everyone
I got Raj's naan recipe tonight. No real surprises except one...maybe
This is the batch he makes so you will have to scale it down....sorry
- 10kg self raising flour
- 4 or 5 eggs (depending on size)
- good handful of salt
- good handful of sugar
- 250ml milk
- 4 good chef spoons yoghurt (about 20- 24 tbsps)
- a bit of oil on your hands while working/kneading
No need to sift the flour. Mix it all up, add enough water to make a runny-ish, sticky dough mixture. Knead and put in container. Cover and then leave overnight in the fridge. This is the main tip. it needs an overnight rest for the yoghurt to do it's work. It CAN be used after an hour or two, but best to leave it overnight.
Raj puts this mixture into a 20 litre bucket and fits the lid loosely, and places it in our coolroom. When I come to the shop in the morning, the dough has pushed the lid off, and is creeping down the bucket onto the floor, so make sure you use a big enough container.
We obviously then cook it in the tandoor, so you can use your own cooking methods.
If using a tandoor, i am sure you are all aware that you need to wet the back of the dough with salty water to make it stick. :) No need to put any oil on the face of the naan before cooking.....unless you want to.
Good luck. More recipes coming soon
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G'day everyone
I got Raj's naan recipe tonight. No real surprises except one...maybe
This is the batch he makes so you will have to scale it down....sorry
- 10kg self raising flour
- 4 or 5 eggs (depending on size)
- good handful of salt
- good handful of sugar
- 250ml milk
- 4 good chef spoons yoghurt (about 20- 24 tbsps)
- a bit of oil on your hands while working/kneading
No need to sift the flour. Mix it all up, add enough water to make a runny-ish, sticky dough mixture. Knead and put in container. Cover and then leave overnight in the fridge. This is the main tip. it needs an overnight rest for the yoghurt to do it's work. It CAN be used after an hour or two, but best to leave it overnight.
Raj puts this mixture into a 20 litre bucket and fits the lid loosely, and places it in our coolroom. When I come to the shop in the morning, the dough has pushed the lid off, and is creeping down the bucket onto the floor, so make sure you use a big enough container.
We obviously then cook it in the tandoor, so you can use your own cooking methods.
If using a tandoor, i am sure you are all aware that you need to wet the back of the dough with salty water to make it stick. :) No need to put any oil on the face of the naan before cooking.....unless you want to.
Good luck. More recipes coming soon
Thanks Mick. Not too biscuity i hope lol
Many thanks for this recipe. Its top of my list. Sadly I have retired the tandoor because of the bad weather but will probably get it out on christmas day 8)
Also just to wish you luck with your business venture Mick. I really hope it all works out for you
Best Regards
Mick
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Hi Mick
Not biscuity at all. It's restaurant quality naan...simple as.
Thanks for the good wishes, and good luck if you try this. 8)
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10000g s/r flour 100%
5 med 5eggs=280g 2.6%
150g salt 1.5%
150g sugar 1.5%
800g yogurt 8.0%
250ml milk 2.5%
5200ml water 52%
This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water
will let you know how it turns out.
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just made the dough
i had to add 40g more water to get the dough right, taking the hydration to 65%
i have altered the recipe on here, so you don't need to add anything.
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Many thanks !
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Good luck Chris and thanks for "de-scaling" the measurements.
I hope it cooks good using alternative methods, it certainly makes excellent naan bread in our charcoal tandoor. 8)
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Chris, sorry for this daft question but does 260g water mean you actually weigh it?
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Chris, sorry for this daft question but does 260g water mean you actually weigh it?
It doesn't really matter because 1mL=1g, so it's 260g or 260mL.
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What kind of yoghurt?
The places I've seen use set live yoghurt
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10000g s/r flour 100%
5 med 5eggs=280g 2.6%
150g salt 1.5%
150g sugar 1.5%
800g yogurt 8.0%
250ml milk 2.5%
5200ml water 52%
This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water
will let you know how it turns out.
Chris, where did you get the actual amounts of water (5200ml /260g) from, to make this scaled version of Micks recipe?
Sorry only asking because I couldn't see an actual amount of water given by Mick in his OP. :-\
Cheers
Martin
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Chris, sorry for this daft question but does 260g water mean you actually weigh it?
yes SL i do weigh it, it is more accurate as SS saysChris, sorry for this daft question but does 260g water mean you actually weigh it?
It doesn't really matter because 1mL=1g, so it's 260g or 260mL.
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10000g s/r flour 100%
5 med 5eggs=280g 2.6%
150g salt 1.5%
150g sugar 1.5%
800g yogurt 8.0%
250ml milk 2.5%
5200ml water 52%
This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water
will let you know how it turns out.
Chris, where did you get the actual amounts of water (5200ml /260g) from, to make this scaled version of Micks recipe?
Sorry only asking because I couldn't see an actual amount of water given by Mick in his OP. :-\
Cheers
Martin
Because i make bread Martin i sort of know what hydration is needed. so i add up the hydration percentage that is known, then work out what water is needed to get to the hydration level needed.
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Cheers for that Chris. 8)
Martin
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here's how they turned out with only 6 hours rest.
next time i make them i will take the hydration up to 67%
cheers mick.
(http://farm9.staticflickr.com/8480/8272444328_0ed2409ac7_b.jpg)
(http://farm9.staticflickr.com/8076/8272445036_a4736d8e84_b.jpg)
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here's how they turned out with only 6 hours rest.
next time i make them i will take the hydration up to 67%
cheers mick.
(http://farm9.staticflickr.com/8480/8272444328_0ed2409ac7_b.jpg)
(http://farm9.staticflickr.com/8076/8272445036_a4736d8e84_b.jpg)
Look good; what about the taste?
How does it compare with other recipes you have tried?
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They look good Chris. How was the taste test?
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I hesitate to ask...but what's the white stuff in the photo?
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here's how they turned out with only 6 hours rest.
next time i make them i will take the hydration up to 67%
cheers mick.
(http://farm9.staticflickr.com/8480/8272444328_0ed2409ac7_b.jpg)
(http://farm9.staticflickr.com/8076/8272445036_a4736d8e84_b.jpg)
Look good; what about the taste?
How does it compare with other recipes you have tried?
The taste, to be honest it was okay, but I do prefer the naan bread I make using yeast.
I suppose that is just down to personal preference. I don't know why but when I was cooking them I just had this feeling, this is more of a tandoori oven recipe, I think it would benefit from being cooked with a intense heat.
Oh well nothing ventured nothing gained.
Thanks a lot mick, really appreciate you putting these recipes up and taking the time out from your relaxation time
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I hesitate to ask...but what's the white stuff in the photo?
yogurt, coriander and garlic made into a sauce.
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I hesitate to ask...but what's the white stuff in the photo?
yogurt, coriander and garlic sauce.
Hi Chris,
Is the garlic sauce a commercial sauce?
I really like the taste that can be achieved by mixing bought pastes/sauces etc.
I make up a sauce from Tamarind Sauce, Ketchup and smooth Mango Chutney.
Fantastic with samosa's.
Mick
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I hesitate to ask...but what's the white stuff in the photo?
yogurt, coriander and garlic sauce.
Hi Chris,
Is the garlic sauce a commercial sauce?
I really like the taste that can be achieved by mixing bought pastes/sauces etc.
I make up a sauce from Tamarind Sauce, Ketchup and smooth Mango Chutney.
Fantastic with samosa's.
Mick
hi Mick
i am going to edit that to "yogurt, coriander and garlic made into a sauce." sorry for the confusion.
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Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.
Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese. :P
Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.
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Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.
Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese. :P
Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.
mick can you get your man to check this recipe, maybe make it to test it.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water
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Thanks Chris, I'll pass that onto him, and see if there's any difference 8)
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yogurt, coriander and garlic made into a sauce.
Thanks, Chris. :)
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Sounds good, Mick, I wouldn't make naans without yoghurt (for flavour, if not as a leavening agent).
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I made these a couple of weeks ago and they were quite nice. I did however find them to be a bit salty so the batch I'm making tonight has got 3.5g salt and 10g sugar to see if they are any nicer.
They rose nicely though in the pan and were almost as good as the ones you get at our local BIR.
I cook mine in a stainless steel frying pan with a lid on to keep the moisture in - no oil needed as when it's hot it won't stick. They bubble up beautifully and I finish them off for a couple of minutes in the oven.
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Thought I would give the ingredients in this recipe a try as I haven't made naans in a while, I have to say measurements were approximate and I kneaded and left the dough for a couple of hours before putting into an extremely hot oven and pizza stone. I added chopped chillis to the dough as well. After taking out from the oven i brushed with garlic and coriande butter
Turned out very nice and tasted great!
thanks mick
Wayne
(http://www.curry-recipes.co.uk/imagehost/pics/2c4d3c4784b1837275aef96da4ee7e26.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/d8dae8d8c265de0365cb596cce054d7a.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/9e8e530e8c41947f5a4f2231713d3a41.jpg)
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Great looking naans Whandsy
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Great looking naans Whandsy
Cheers stephen
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Those naans look top notch! I had meant to try this recipe at the time but it slipped my mind - I'll definitely try it now after seeing these photos.
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Thought I would give the ingredients in this recipe a try as I haven't made naans in a while, I have to say measurements were approximate and I kneaded and left the dough for a couple of hours before putting into an extremely hot oven and pizza stone. I added chopped chillis to the dough as well. After taking out from the oven i brushed with garlic and coriande butter
Turned out very nice and tasted great!
thanks mick
Wayne
Look the business! I'm interested in your method as I normally cook the bottom on the hob and finish them off under a hot grill. Did you cook yours entirely in the oven on a pizza stone? Looks like you used the grill?
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Cheers Naga,
Uclown, just baked in the oven.
Ensure the dough is well kneaded, then leave for a couple of hours for the flour to fully absorb the moisture.
Crank the oven up as high as it will go with a pizza stone on the top shelf. The oven should be at full tilt for at least half an hour for the stone to heat up correctly. The stone absorbs heat and also emits it which is what helps the oven temperature to rise.
Pop your naan dough on and after a couple of mins it should be nice and puffed up.
The longer the naan is in the oven, the more moisture is taken from it thus drying it out, so the hotter the better.
Once out, brush with a bit of melted butter and pop a piece of tinfoil over it. This will create steam enabling the naan to soften / stay soft!
Good luck
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Cheers Naga,
Uclown, just baked in the oven.
Ensure the dough is well kneaded, then leave for a couple of hours for the flour to fully absorb the moisture.
Crank the oven up as high as it will go with a pizza stone on the top shelf. The oven should be at full tilt for at least half an hour for the stone to heat up correctly. The stone absorbs heat and also emits it which is what helps the oven temperature to rise.
Pop your naan dough on and after a couple of mins it should be nice and puffed up.
The longer the naan is in the oven, the more moisture is taken from it thus drying it out, so the hotter the better.
Once out, brush with a bit of melted butter and pop a piece of tinfoil over it. This will create steam enabling the naan to soften / stay soft!
Good luck
Lovely looking naans Whandsy.
Better than I can manage in my tandoor!
Fair play!!