Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: littlechilie on April 14, 2015, 08:14 PM
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Chris's Happy Naan Bread Revised,
Ok so I'm going out to my local Indian with 20 working lads on the 24th, so when I popped along to book our table yesterday I brought along a scribble of Crisis Happy Naan recipe.
1st point he seemed impressed.
2nd point was all measurements should be = to a 1.5kg bag of flour.
He advised, 1.5kg SR flour.
2 medium fresh eggs.
500ml of warm water in one jug.
300ml of full fat milk in another jug.(full fat)
2 heaped tsp of baking powder.
25tsp of sugar.
1 level tsp dry active yeast.
1 level tsp of onion seeds.
Add yeast to warm water for 2 mins then stir.
Add eggs to milk and mix with baking powder, sugar and onion seeds.
Combine and mix.
kneed until the sides of bowl scrape clean.
Splash with oil and punch down.
Cover and leave to rise to double the size.
No need to make round balls until your ready to roll out and cook.
Just made this Naan tonight and it's softer than anything I have ever made!!
You can see in the photo I was able to fold the Naan next to my curry into quarter folds with only a small rip.
I have been advised this portions and freezes without Compromise😃
Cheers LC.
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Hope this helps anyone struggling with Chris's Happy Naan.
I will be aiming to obtain there special red dipping sauce on my next visit, it's out of this world.
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Interssting the addition of Yeast in (a few) nan recipes- do I remember wrongly, was H4ppy's nan intentionally a yeastless recipe? Yet if it's that imoprtant-
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Any naan dough I've tried with yeast has produced a pancake/crumpet-like texture in the middle. You haven't shown us the inside so can't comment too much, but it looks, from the pictures that that might be the case :)
BTW, I'm assuming this is an attempt to get 5,000 views :)
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LC I'm liking the info.
I've sort of got a handle on the Chris naan now but still not totally happy. I've found that the dough needs resting for ages, or for a shorter time in a warm place, to produce the really soft stretchy stuff that does the business. This was a purely serendipitous discovery I found out by defrosting one over a radiator for several hours.
I happen to have a ball of dough ready to go for tonight with lamb rogan josh. It's been sitting on the black bin outside to take in the rays (ain't the weather great just now?).
That and not making it too thin. I make 'em about 7mm. To start with I think I was making them 5mm or less. that's what caused the rising in one big lump for me.
Still, I am dying to try your amendments now. I did think that a tad of yeast would help.
So, anyway, for me the long rest in a warm place and making them thicker was at least 90% of my problem. Oh and I don't roll 'em I just prod/poke them to the correct depth. Didn't Chris say there was a reason for why BIRs do that?
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Any naan dough I've tried with yeast has produced a pancake/crumpet-like texture in the middle. You haven't shown us the inside so can't comment too much, but it looks, from the pictures that that might be the case :)
BTW, I'm assuming this is an attempt to get 5,000 views :)
Garp, you got me there 5,000 is the golden number ;D proof in the pudding as they say Boss! Try it.
Hi SS, I could never get my head around fluid being measured in grams ??? That's why I brought the recipe along on my visit,
I roll these out to about 5mm, you will see it start to bubble when it's rolled, nice and soft! Give it a good poke around when it's on the Tava.
I didnt use oil on the naan just water on the pan side, buttered after cooking.
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H4ppynaans for me have been hit and miss over the winter. The only real success came from microwaving to warm before cooking on the Tava.
Will give this recipe a go, Cheers :)
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Hi LC is 25 tsp sugar correct.
Thanks.
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Two-point-five :)
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Hi LC is 25 tsp sugar correct.
Thanks.
Beat me to it.
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Hi LC is 25 tsp sugar correct.
Thanks.
Hi Unclefrank, no less than (20)was advised (25)was written down for the recipe. I used about (23) but I wouldn't use less than (20).
Thanks.
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Interssting the addition of Yeast in (a few) nan recipes- do I remember wrongly, was H4ppy's nan intentionally a yeastless recipe? Yet if it's that imoprtant-
Good point. The h4c recipe I used today was from youtube and didn't use any yeast. Does h4c have another recipe which does use yeast? If so, which one is more famous or popular?
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Pretty sure Chris' recipe is non yeast but Curry Road Julian did both.
Interesting that this recipe is only about 60% hydration.
The yeast will love 125 grams of sugar.
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Thanks LC.
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The yeast will love 125 grams of sugar.
Show up my crap HomeEc-! Why's that livo?
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Afternoon Naan lovers 8)
There was a question suggesting I didn't show the inside of the Naan, also that it might look like a crumpet ;D ;D
Ok froze all my portioned dough last night so popped one out to defrost at 8am.
Ready for cooking by 1.30, absolute delight to eat this Naan. Soft, light and just tasty on its own.
Enjoy 8)
(http://www.curry-recipes.co.uk/imagehost/pics/fa7170aa6c4fd35e2c39afbd9d591740.jpg) (http://www.curry-recipes.co.uk/imagehost/#fa7170aa6c4fd35e2c39afbd9d591740.jpg)}
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Thanks for posting that LC. Doesn't look too bad in the middle but, still a bit pancakey for me (no offence intended).
You've tried H4ppy and this one....what would you say are the differences?
You don't say how many naans this dough is likely to make. What is the sweetness like given that a tsp of sugar is at least 4g of sugar, which with more flour brings it more in line with what I use in Chris's.
I'd give it a go but will wait for more reports mate first :)
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Thanks for putting your recipe up, LC. I can't get anywhere near the sort of restaurant or T/A naans I'm used to up here, so I'll give yours a go for the weekend's curry and see how it turns out. Flatbreads of most kinds I can manage, but a soft, chewy, fluffy naan is beyond me so far. Maybe a tandoor beckons... :)
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Show up my crap HomeEc-! Why's that livo?
Yeast feed on sugar to produce ethanol and CO2. Can't make alcohol without sugar and yeast.
And finally, a naan I'm pleased with. There is still plenty of room to improve though but at least it was a forward step this time.
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And finally, a naan I'm pleased with. There is still plenty of room to improve though but at least it was a forward step this time.
Glad your pleased Livo!
Looks real good, technique will do the rest.
For those asking, makes 10 x Naan breads.
Thanks LC
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Yeast feed on sugar to produce ethanol and CO2. Can't make alcohol without sugar and yeast.
Alcoholic naan bread! And they say men can't multi-task!!!
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This looks great
This will be my first try EVER at naan!
Just got a tawa pan this week, So how hot should the pan be and should any oil be used / lightly dabbed on the naan before cooking?
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Very. Yes.