Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: vindapoo on May 31, 2013, 03:28 PM
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This is the recipe I used:
300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
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Not all recipes are good ones! If that's a recipe from this site I trust you will report back your experience in the relevant thread. Only in this way can people judge which recipes are worth making.
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Not all recipes are good ones! If that's a recipe from this site I trust you will report back your experience in the relevant thread. Only in this way can people judge which recipes are worth making.
That is CBM's recipe by the look of it, so would expect it to be fine.
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I imagine you didnt let the dough rise enough or you punched all the co2 out of it when neading it back down.
this is my recipe / method
INGREDIENTS:
2 cup plain flour
1 cup self rising flour
0.5 Tsp of bread yeast
1 egg
0.5 Tsp salt
0.5 Tsp baking powder
2 Tbsp sugar
1/2 cupl warm water
1/2 cup milk
vegetable oil
METHOD
1. Sieve flours, add yeast, baking powder, salt, sugar and mix in bowl
2. Whisk egg, milk, 1 tsp oil
3. Add warm water to flour mix and hand mix for about 15 seconds
4. Slowly add egg, milk, oil mixture, little at a time. Do this step quickly after adding the water, or the mix will be lumpy.
5. Mix and knead with your hands until the dough is smooth, and no longer sticks to your hands or the bowl. This takes about 5 minutes.
(rub oil all over your hands to stop the dough sticking so much)
6. With your hands, rub oil on the dough ball. Cover dough with a damp towel, and rest for 2 to 3 hours (room temp) it will double in size.
7. After 2-3 hours, punch down the dough and split into 4 balls. Knead and roll the divided dough into 4 balls. Cover again with damp towel and rest for 30 minutes until you are ready to cook.
8. Take a ball of dough and flatten it and pull it (or do the hand to hand throw thing) until you have a 1-3mm thick bread. Add garlic, mustard seeds or anything else you like at this point to the dough.
9. Fry the dough on a thick bottomed frying pan or tawa for 1-2 minutes then grill and 'toast' the bubbles
repeat
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thanks will give that a shot, I did think missing the yeast was a bad idea.
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I haven't made naans in a while but having made a lot of pizzas and bread recently I would suggest you ensure you have a good dough texture that's well kneaded and stretchy. Aim to get the thickness about 3mm. (Slightly damp dough will be your friend as the cooler cooking temp will draw moisture from the dough as it will take longer than a tandoor)
The real secret though will be the extremely hot temperature, don't worry too much about the yeast, just allow the dough to rest for a while before rolling and cooking so the flour can absorb the liquid ingredients
Good luck
W
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I use a small amount of yeast.
regards.
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thanks will give that a shot, I did think missing the yeast was a bad idea.
Even when I have left out the yeast the naans were still good, just no huge blisters.
(http://img.photobucket.com/albums/v376/addy1/8f7084d0-89bb-4aae-976b-136f0f23c236_zps126a3fd7.jpg)
..and I know why they didn't blister huge...
I was trying to replicate naan's I had eat in Delhi which were ultra thin & crispy, so I rolled these out very thin before cooking.
I still stand by that the OP didn't allow enought time for the dough to rise or he punched it all back out.
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Here's the image on the wikipedia entry for naan. This would be the sort of appearance I'm aiming for, but haven't got close to achieving, so far.
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Thats nan nirvana that!
Next time I'm in the takeaway I'm going to get some of their dough and then try making it on my Tawa just to see if its the dough or the cooking technique thats letting it down.
To me nan is like base gravy in that unless its bang on the meal is no better than a sharwoods jar curry so have to get this cracked!
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Well success this time!
(http://s11.postimg.org/kfs6sctar/nan1.jpg)
(http://s24.postimg.org/8c8w1irjp/nan2.jpg)
I used H4ppyleader's recipe from youtube https://www.youtube.com/watch?v=F6Qs2EVqr6U (https://www.youtube.com/watch?v=F6Qs2EVqr6U).
Worked a treat but had a couple things missing for me, not enough sugar (needs at least 1.5tbsp i think) and no kolonji seeds.
Next batch I'll amend but really chuffed it bubbled!
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Glad to see you had a more successful outcome this time Vindapoo :D Did they have the naan taste and texture?
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It's not as crunchy/chewy as a tandoor nan. Not sweet enough for my taste either. Will do another batch and add more sugar, may even experiment with some jagggery.
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Just to follow up, I've cracked naan.
Used Chris recipie but doubled the sugar and added kalonji seeds. The trick is to let it rise for a min of 4 hours, punch it down at let it sit again for min 2 hours.
It came out better than any I've tried and cost less than
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I had my epic fail today. I made a peshwari naan, but half-way thru rolling, the peshwari filling (made of coconut flour and coarsely ground cashews, milk and carnation milk) ripped thru the dough and I had a bit of a mess on the chopping board where I was rolling it.
One thing I'm yet to master is getting the naan dough rolled thinly. Is there any trick to this? My dough is always a little too springy and does not seem to have the elasticity I see in other videos.
I used the yeastless recipe by CBMv2 (which I believe is the same as in CBMv1) -- any tips from the experienced? :)
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My dough is always a little too springy and does not seem to have the elasticity I see in other videos.
I am not a naan maker, and cannot comment on the technique, but am puzzled by the statement above. In general, something that is "a little too springy" would have too much elasticity, not too little. Could you elaborate, please ?
** Phil.
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Well, if I roll it, it will spring, but shortly there after spring back (or shrink). Although, I can't seem to get the dough rolled thinly as would be expected.
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Well, if I roll it, it will spring, but shortly there after spring back (or shrink). Although, I can't seem to get the dough rolled thinly as would be expected.
Try pressing them out to a good size, then leaving for 10-20 mins at room temp before rolling out to desired size.
I've found that i have to do this for my chapatis cooked with the electric press. If i try to press them too soon after making the balls, they wont stretch easily to fully cover the 8"dia of the chapati maker.
So from the time of forming the balls and pressing into a disc with my hand to actually cooking the chapatis, im working them in my palms.
I do this every few mins or so making the disc bigger each time to roughly 3-4" before cooking. This makes them easy to press in the chapati maker and stops them shrinking back. (and stops them flying out if they were just balls of dough ;D )
Cheers, Frank. :)
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I found that hardly any rolling is needed. I basically prod the dough into the rough tear shape using fingertips and then pick it up and 'clap' it between my hands which stretches it dead thin.
The dough consistency is crucial though I found, if in doubt just leave it all day to rise to see the difference. It becomes really light and puffy. I started off with Chris youtube recipe but sound it wasn't sweet enough and used a bit too much yog (15 tblspoons) so I modified it as follows which makes 8 naans:
500g plain flour
225ml luke warm water
5 tblsp yog
4 tblsp veg oil
4.5 tbsp sugar
teaspoon dried bakers yeast
a tad under a teaspoon salt.
1.5 tsp kalonji seeds
method:
1. Mix sugar, water and yeast and let it froth (10 mins).
2. dump everything in the mixer bowl and mix until its a dough ball then let it rest. The mix takes 20 seconds using an electric mixer.
3. After half an hour let it mix real well until silky smooth, you may need more water/flour. Takes 3 mins on my mixer.
4. oil a bowl and dump the dough into it. Cover with cloth and leave for 4 hours or longer, the longer the better. Aim for a trebling in size.
5. Punch it down then leave it again for a couple hours.
This works perfect for me, I cook using a tawa to get the bottom done then under the grill and it bubbles like a champ. Light brish with ghee and its better than the real thing! Can't see any need for a tandoor to be honest as this is 99% there.
I'm going to make another batch and freeze it to see how well it defrosts. That way can make a massive batch of say 30 nanns and freeze the lot.
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Many thanks for your additions DalPuri and vindapoo! Chris recipe seems pretty decent and I am looking forward to give it a try. I shall update this topic when I do so :)
I forgot to add, I had my naan resting for over 3hours after kneading and I left the first ball of dough resting (as a ball) for about 20mins, while I was preparing the mains and before I started to add the filling.
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I think what may have been a not-so-good-choice was rolling out the dough. Just push it down with your fingers and don't knock all the air out of it and try again (watch some videos how the pizza guys do it). And if you want them as puffy as the one in the last pic then you'll definitely need some yeast, IMHO.
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I think what may have been a not-so-good-choice was rolling out the dough. Just push it down with your fingers and don't knock all the air out of it and try again (watch some videos how the pizza guys do it). And if you want them as puffy as the one in the last pic then you'll definitely need some yeast, IMHO.
urban myth.
I tested it, i totally flattened a nan with the rolling pin, folded it in half and flattened again. Still came out perfect. If the dough is good then it will just work.
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Well, I've made many dozens of pizzas and it's definitely not an urban myth. Next time try to do it as I said and do one as you said at the same time and you'll see the difference. Yes, the dough will still rise but no air in the dough means no big bubbles.
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Well, I've made many dozens of pizzas and it's definitely not an urban myth. Next time try to do it as I said and do one as you said at the same time and you'll see the difference. Yes, the dough will still rise but no air in the dough means no big bubbles.
nope!
Like I said it did flatten it, had to pop the bubble under the grill as it was going the pay of a chapati - one big bubble!
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So, how come the Naan's didn't turn out well? You apparently know all about it.
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So, how come the Naan's didn't turn out well? You apparently know all about it.
no need to get so touchy!
If you read the thread you will see I switched from a non-yeast recipe to a yeast recipe.
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Well, try some other recipes and teach us how to make the perfect naan afterwards. You sure don't want to hear thoughts or advice so why bother making this thread if you're gonna debunk sensible suggestions as "urban myth". It's a sure-shot way of making sure that noone wants to contribute to the thread anymore, I fear. But we'll see.
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Hi all
Im struggling with naans too. Tried loads of recipes both with and without yeast, and the conclusion I have come to is that yeast in naans is a no-no - they just dont taste right. I watched bits of the fabulous baker boys on the tele some weeks back, and it seems to me that naan dough is a sour dough....they used youghurt as a "starter". They say a little knowledge is a dangerous thing.....
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You'll find Naan recipes using only yeast, recipes using sourdough starter (which is also a yeast, btw), recipes using only baking soda, recipes using baking powder, and recipes using a combination of all leavening agents - if you search hard enough.
It's thinkable that a BIR would not use a yeasted dough because it could over-rise easily. Then again, Pizza shops always use yeast and they can use their dough all day. Most BIR recipes for Naan (I think I have more than 20 of them) use either Baking soda or Baking powder a combination of both. Some also use a tiny bit of yeast.
I don't think you'll find a BIR that uses a sourdough starter, though... have you ever used one? They are a lot of work.
I'll stay out of this discussion from now on so as not to turn off any others who might have "better" input.
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You'll find Naan recipes using only yeast, recipes using sourdough starter (which is also a yeast, btw), recipes using only baking soda, recipes using baking powder, and recipes using a combination of all leavening agents - if you search hard enough.
It's thinkable that a BIR would not use a yeasted dough because it could over-rise easily. Then again, Pizza shops always use yeast and they can use their dough all day. Most BIR recipes for Naan (I think I have more than 20 of them) use either Baking soda or Baking powder a combination of both. Some also use a tiny bit of yeast.
I don't think you'll find a BIR that uses a sourdough starter, though... have you ever used one? They are a lot of work.
I'll stay out of this discussion from now on so as not to turn off any others who might have "better" input.
before you go can you clarify the difference between baking soda and baking powder?
I'm using this:
(http://www.ikoagora.com/bmz_cache/a/a5eb435a1f0a0507694d7815698e72e0.image.174x273.jpg)
And I bought this yeast for my previous attempt.
(http://www.ocado.com/catalog/images-hires/16475011_H.jpg?identifier=38732407d38373b7309faf59f44d34ec)
Could you please validate if I'm using the right thing?
Thanks :)
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Baking soda as leavening agent only works in connection with an acid, such as citric acid from lime juice or lactic acid from yoghurt. A certain ratio of baking soda to acid must be met for best results.
Baking powder is sort of of an Instant Baking soda because it's a combination of baking soda and cream of tartar, which is basically wine acid. Plus, maybe some preservatives sometimes.
The yeast you have is a dry yeast. It might be Active Dry Yeast or Instant Dry Yeast, I don't know what's more common in the UK. Over here the powdered stuff is Active Dry Yeast. For most intents it doesn't make any difference (there's a negligable amount of difference in the way they should be dosaged but it really only applies to very sensitive doughs). There's also fresh yeast (aka cake yeast) which I often use for baking. There's also champagne yeast, ale yeast and so on but the latter are only available in specialty shops.
The reason why some recipes call for a combination of baking soda or baking powder *and* (fresh or dry 'baking') yeast might be because both react at different times and/or temperatures. Some recipes even include baking soda and baking powder, which seems a little redundant, but maybe there's a lot of acid in the dough.
To answer your question - yes, both seem fine to me :)
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thanks for the lengthy information StoneCut! :)