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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: joshallen2k on June 19, 2015, 03:08 AM

Title: Adapting HappyChris Naan for use with Yeast
Post by: joshallen2k on June 19, 2015, 03:08 AM
Hi All,

I've tried a few times to make HappyChris' naans. I've followed to the letter, even tried making my own self rising flour. I just cannot seem to get the bubbles that many of you have managed to recreate. Mine end up as tiny bubbles, slightly larger than the bubbles on a poppadom. I don't believe heat on the tawa is the problem. I've cranked it right up and charred the bottom within seconds on some trials, but alas no large bubbles. 5 or 6 trials later, I put it down to the formulation of the SRF here in North America.

However I really like the flavour of the HappyChris naans, so I thought I might try it with dried yeast. I know that yeast and salt are enemies, so I cannot use self-raising flour.

Does anyone have any suggestions or pointers on how they might adapt that recipe for yeast? Just replace the SRF with regular flour and add half a teaspoon of yeast? Appreciate any and all suggestions. Wife is sick of me chucking out naan because "they aren't perfect".

Also would someone be able to point me to the word doc or text recipe that someone did that summarized the HappyChris video?

Thanks!
Josh
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: DalPuri on June 19, 2015, 10:35 AM
Have you tried the first naan recipe he posted?

www.youtube.com/watch?v=F6Qs2EVqr6U (http://www.youtube.com/watch?v=F6Qs2EVqr6U)

http://www.curry-recipes.co.uk/curry/index.php/topic,8803.msg78650.html#msg78650 (http://www.curry-recipes.co.uk/curry/index.php/topic,8803.msg78650.html#msg78650)
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: mickdabass on June 19, 2015, 01:47 PM
Hi Josh
Glad to see you back posting again. I think Garp has sumarised the video somewhere in the thread (reply 462) but failing to find that, I have tweaked the recipe as below. I have made these naans six or seven times now, and have always had excellent results
Regards

Mick


Ingredients:
 
1 egg, beaten
 
200g milk
 
8g baking powder
 
2g onion seeds
 
25g sugar
 
1 Tbsp Yoghurt
 
1kg self-raising flour
 
Method:
 
Put the egg, milk, baking powder, onion seeds and sugar into a jug and whisk. 
 
Leave for 30 minutes whisking occasionally.
 
Put the flour in a mixing bowl and add the mixture plus 300ml of water.
 
Mix together til you have a wettish dough – don’t overmix. Use K attachment not dough hook
 
Put in a tub, cover with cling film, pressing down, and leave for 2-3 hours at room temperature.
 
Rub some oil on hands and punch the dough down, tearing it away from the sides of the tub. Give it a good punching, then cover again and put in fridge 3-4 hrs
 
Rub hands with flour and divide dough into balls – About the size of a snooker ball. Cover with cling film and leave for 2 hours at room temperature.
 
Dip ball in flour – squeeze flat with hand then dip in flour again.
 
Press out on worktop then roll out to a disc.
 
Brush oil & butter 50:50  on top side then put disc on cushion – oiled side to cushion, stretching the edges gently to desired size.
 
Cook in Tandoor
 
From <http://www.curry-recipes.co.uk/curry/index.php/topic,12589.450.html>

Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Garp on June 19, 2015, 02:00 PM
Thanks Mick. As luck would have it, I made a batch of dough yesterday (again I forgot to try yogurt in it ....senility setting in, I think). My balls are resting on the counter as we speak, ready for some tawa action later :)

Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Curry addict bob on June 19, 2015, 06:02 PM
I've made these once and they turned out very good! I'm Cooking some more tonight
I made the dough last night fingers crossed they turn out like the first batch.
Ps I've just checked tonight's  batch they are coming along nicely see below! will be cooking them shortly.
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Curry addict bob on June 19, 2015, 07:57 PM
Tonight's naans have turned out good eating one as I type this very tasty indeed.
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Gav Iscon on June 19, 2015, 08:55 PM
Look very :) nice Bob
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Curry addict bob on June 19, 2015, 09:26 PM
Cheers Gav they do taste good.
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Garp on June 19, 2015, 09:49 PM
Looking good, Bob. Can't beat them straight off the pan :)
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: joshallen2k on June 19, 2015, 10:04 PM
Thanks for the link to the earlier recipe.

I will substitute the SRF for bread flour, and add 1% yeast. I will follow the rest of the "latest" recipe as is and see where I end up.

Thanks guys!

Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: livo on June 20, 2015, 01:31 AM
Thanks Mick. As luck would have it, I made a batch of dough yesterday (again I forgot to try yogurt in it ....senility setting in, I think). My balls are resting on the counter as we speak, ready for some tawa action later :)

Are you tall?
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: mickdabass on June 20, 2015, 10:23 AM
Josh

The yoghurt and the reduced sugar are two of my tweaks. Garps original transcription from the actual  video is a follows:

Ingredients:

1 egg, beaten

200g milk

8g baking powder

2g onion seeds

100g sugar

1kg self-raising flour

Method:

Put the egg, milk, baking powder, onion seeds and sugar into a jug and whisk. 

Leave for 30 minutes whisking occasionally.

Put the flour in a mixing bowl and add the mixture plus 330ml of water.

Mix together til you have a dryish dough – don’t overmix.

Put in a tub, cover with cling film, pressing down, and leave for 2-3 hours at room temperature.

Rub some oil on hands and punch the dough down, tearing it away from the sides of the tub. Give it a good punching, then cover again and put in fridge overnight.

Rub hands with flour and divide dough into balls – About the size of a snooker ball. (I usually have 14). Cover with cling film and leave for 2 hours at room temperature.

Dip ball in flour – squeeze flat with hand then dip in flour again.

Press out on worktop then roll out to a disc.

Brush oil on top side then put disc on cushion – oiled side to cushion, stretching the edges gently to desired size.

Spread some water liberally  around the edges of the disc then over the rest.

Slap disc onto pre-heated tawa. 

Almost immediately, bubbles should start to form. Leave for a few more seconds then turn over tawa and hold the naan about 3-4 inches from the flame. Move it around in circular motion. 

After a minute or two, naan should be done.

I've reduced the sugar since then, and made the balls a bit larger (getting about 12 from the recipe) :)
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Garp on June 20, 2015, 02:39 PM
Interesting to see, Mick, in your adaptation, that you brush with oil and butter, rather than just oil. Might give that a go if you feel it improves the finished article  :)
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: SoberRat on June 20, 2015, 05:19 PM
I just noticed that the water is missing from the recipe, it will be a bit too dry without it I think.
 
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Garp on June 20, 2015, 06:41 PM
Josh

The yoghurt and the reduced sugar are two of my tweaks. Garps original transcription from the actual  video is a follows:

Ingredients:

1 egg, beaten

200g milk

8g baking powder

2g onion seeds

100g sugar

1kg self-raising flour

Method:

Put the egg, milk, baking powder, onion seeds and sugar into a jug and whisk. 

Leave for 30 minutes whisking occasionally.

Put the flour in a mixing bowl and add the mixture plus 330ml of water.

Mix together til you have a dryish dough – don’t overmix.

Put in a tub, cover with cling film, pressing down, and leave for 2-3 hours at room temperature.

Rub some oil on hands and punch the dough down, tearing it away from the sides of the tub. Give it a good punching, then cover again and put in fridge overnight.

Rub hands with flour and divide dough into balls – About the size of a snooker ball. (I usually have 14). Cover with cling film and leave for 2 hours at room temperature.

Dip ball in flour – squeeze flat with hand then dip in flour again.

Press out on worktop then roll out to a disc.

Brush oil on top side then put disc on cushion – oiled side to cushion, stretching the edges gently to desired size.

Spread some water liberally  around the edges of the disc then over the rest.

Slap disc onto pre-heated tawa. 

Almost immediately, bubbles should start to form. Leave for a few more seconds then turn over tawa and hold the naan about 3-4 inches from the flame. Move it around in circular motion. 

After a minute or two, naan should be done.

I've reduced the sugar since then, and made the balls a bit larger (getting about 12 from the recipe) :)
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: SoberRat on June 20, 2015, 06:46 PM
I seem to have lost the ability to read. haha
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: Garp on June 20, 2015, 06:55 PM
 :) Perhaps, in your defence, the water should be included in the ingredients, rather than later on.

But why am I defending you?

Should have gone to Specsavers bud  8)
Title: Re: Adapting HappyChris Naan for use with Yeast
Post by: SoberRat on June 21, 2015, 08:58 AM
Yeah i think you may be right hahaha. Wouldn't make a good ad though.