Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: littlechilie on May 23, 2015, 02:59 PM
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;D
(http://www.curry-recipes.co.uk/imagehost/pics/801e39c50c360a7b88969f27deb3f283.jpg) (http://www.curry-recipes.co.uk/imagehost/#801e39c50c360a7b88969f27deb3f283.jpg)}
(http://www.curry-recipes.co.uk/imagehost/pics/720ad3b8dc07fac97df089a87826aba3.jpg) (http://www.curry-recipes.co.uk/imagehost/#720ad3b8dc07fac97df089a87826aba3.jpg)}
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They look the business littlechilie can you post your recipe you should be proud of them
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Thanks for your interest and comment Bob these are 100% and consistant :) it's been a long road racking my brain on these wonderful indian breads.
But well worth the effort it's taken me. I would happily take on any tandoor oven Naan with these. The mix only has a small but significant change from many posted recipes.
It's the whole process that takes it to another level not just one significant change, I would need to do a video for full explanation.
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Hi littlechilie I fully understand what you are saying but I can tell they look good.
Regards Bob
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Thanks again Bob, I will see what I can do for you! As you can prob see in the image I have managed to eliminate the flat crispy bottom problem most Naan breads suffer from.
LC
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looking good lc , could just wrap a jhalfrezi up in that and have it for my breakfast ;)
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They look really good LC. I myself find naans hit or miss so would be really good to see a video of how you do it.
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Simply beautiful looking
I have never made any yet although I look forward to trying to make them :)
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Reckon youve cracked it LC,,they look the DB,s mine always a bit hit and miss,
Geoffbrick :)
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Looking forward to trying your recipe LC...when you get time to post it ;D
Regards
Mick
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Hi Guys. Thanks for the comments and requests, but I must be upfront and say I'm not intending to post the recipie or process for this as yet.
Sorry :(
LC
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and the point of this forum is for sharing
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I must be upfront and say I'm not intending to post the recipe or process for this as yet.
Why? Please let us know your thinking, having dangled your excellent looking naans in front of us.
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Maybe it will be in Littlechilds e-book ;)
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and the point of this forum is for sharing
Hello Gazman, Please take a good look at the amount of sharing I have done before such a sweeping comment.
The thread if for photos.
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No thanks
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As you can prob see in the image I have managed to eliminate the flat crispy bottom problem most Naan breads suffer from.
LC
I can't see the bottom, LC
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Try standing on your head Garp ;)
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Life in the funny lane......
I was asking a serious question actually; you said you had eliminated the flat crispy bottom, but I don't see that in your images. Besides, the flat, crispy bottom has been eliminated from non-tandoor naans for quite some time.
Personally, I quite like a flat crispy bottom......sometimes even on my naans.
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Garp, I gave you a serious answer ;D my advice is stick with what you know and move along.
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All the years I've been making curries etc the one thing that I've not put major effort into is making naans! Don't get me wrong I can make them ok but I've never tried to push the boat out! Can anyone explain how to make them without a crispy bottom.
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Hey Bob,
When we place a heavy dough on a flat hot plate and press it down it creates a crisp flag bottom, the crisp is from the mixture but the flat bottom if from the hot pan and no lift in the base.
When a Naan cooks in a tandoor only the centre sticks fast to the wall, the edges lift! This rounds off the edges of the Naan bread.
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Garp, I gave you a serious answer
We'll let the general body of the forum make their own minds up on that point Littlechild :)
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Garp I have asked in my own words stop trolling my thread please.
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I have said before that if you post on a public forum, it is not your thread. You have been asked to answer a few questions and repeatedly refuse to do so - that tells us all something.
But I will not post any more on my thread here. Because it is pointless.
By the way, H4ppy naans have a lovely soft bottom and the recipe/method is freely available :)
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Hey Bob,
When we place a heavy dough on a flat hot plate and press it down it creates a crisp flag bottom, the crisp is from the mixture but the flat bottom if from the hot pan and no lift in the base.
When a Naan cooks in a tandoor only the centre sticks fast to the wall, the edges lift! This rounds off the edges of the Naan bread.
Ok pal you obviously have your reasons for not posting your naan recipe and I respect that!
But now I've seen your naans it's got me interested in making them the crispy bottom ones are good but I'm always up for a challenge so I will put my thinking cap on and see if I can master the art of making the fluffy version.
Regards Bob.
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Good man Bob, I'm sure you can get a good idea of the science. Your posts have shown your more than capable of working it all out.
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Cheers lc, got to make a batch of naan dough this week, think I know exactly what to do now for cooking them , keep up the good work ;)