Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Cory Ander on December 27, 2006, 09:13 AM
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Background:
This is my recipe for naan bread. It produces light, supple and tasty naans, without the use of a tandoor. It involves cooking the naans on a very hot "Tava" (i.e. flat, side-less, pan). Although they are not as good as those cooked in a restaurant tandoor, this method, nevertheless, produces perfectly acceptable home-cooked naans.
I have included photographs, to illustrate each step, and I hope that this proves to be helpful.
I have also included variations for Garlic, Kulcha (onion), Keema (minced meat) and Peshwari (almond and sultana) Naans (see note 9 below)........(to follow)
For keema naans see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835)
Makes about 16 (large) to 32 (small) Naans
Ingredients ? photo 1:
- 500g plain flour
- 500g self-raising flour
- 1/4 pint (140ml) milk
- 3/4 pint (420ml) water
- 3 tbsp plain (or Greek style) yoghurt
- 1/2 tsp salt
- 1 egg
- 1 tbsp melted butter ghee (or vegetable oil) for dough
- 2 tbsp sugar
- 3 tsp wild onion seeds ("kalonji" or "nigella")
- 200g (approximately) melted butter ghee (or butter or vegetable oil) for brushing naans with, prior to cooking
Method:
1. Sieve the flours into a large bowl - photo 2
2. Add the wild onion seeds and mix - photo 3
3. Add the milk and water to a bowel or measuring jug
4. Add the yoghurt, salt, egg, 1 tbsp melted ghee (or vegetable oil) and sugar and whisk until smooth - photo 3
5. Make a well in the centre of the flour and gradually add sufficient liquid mixture (from step 4) to make a smooth, pliable dough - photos 4 & 5
6. Place the dough onto a lightly floured surface and knead into a smooth, stiff, pliable dough - photos 6, 7 & 8
7. Discard any surplus liquid mixture
8. Brush the outside of the dough with vegetable oil and cover with cling-film. This prevents the dough from oxidising and discolouring - photo 9
9. Place the dough in a fridge overnight
10. Remove the dough from the fridge and allow it to return to room temperature (approximately 2 to 4 hours)
11. Divide the dough into 16 (large) or 32 (small) equally sized balls - photo 10 (back)
12. Place each ball onto a lightly floured surface and roll into a thin oblong shape of approximately 2mm thick. Aim for a slightly uneven thickness, by kneading and pulling the dough with your fingers - photo 10 (front)
13. Form the oblong into a tear-drop shaped naan (if required)
14. Heat a "Tava" (or a flat bottomed griddle or frying pan), on gas burner, until very hot - photo 11
15. Place the naan onto the Tava and brush the upper face with melted ghee (or with melted butter or vegetable oil). Alternatively, leave the naan uncoated
16. Cook for about 45 - 60 seconds until the naan is blistering and just browning underneath (lift it with a spatula and check from time-to-time) - photo 12
17. Flip the naan over and cook the other side for about 30 - 45 seconds until it is just browning (alternatively, place the naan under a very hot grill, for a minute or so, until it is just browning and blistering) - photo 13
For revised method see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835)
18. The naans can be either frozen (and reheated) or eaten immediately - photo 14
Notes:
1. Unless stated otherwise, the following measures apply:
a) "tsp" = 1 level 5ml teaspoon
b) "tbsp" = 1 level 15ml tablespoon
2. I'm not particularly fond of the sour taste of yeast and I therefore do not use it. The dough, therefore, does not need proving and it will not rise appreciably. I think it is also highly unlikely that BIRs use yeast either.
3. I add yoghurt for its flavour rather than as a raising agent
4. Many recipes use only self-raising flour. I find that this produces naans that are too leavened for my liking. I therefore use a 50:50 mix of self-raising and plain flour to avoid this
5. Many recipes use additional Baking Powder as a raising agent. I find that this can make the naans too hard and I therefore do not use it.
6. I highly recommend brushing the naans with melted butter ghee (i.e. clarified butter) in Step 16. It imparts a particularly nice flavour, yellow colouring and a crispness to the surface of the naan
7. Whilst the wild onion seeds ("kalonji" or "nigella") are not essential, they impart a very nice and distinctive taste to the naans and I highly recommend them accordingly
8. These naans freeze excellently. To reheat them, simply defrost and heat in a microwave, on full power, for 1 to 2 minutes, or until they are steaming hot. However, do not over cook them as they will become like cardboard!
9. Other options:
a) Substitute some (or all) of the wild onion seeds with sesame or cummin seeds in Step 2
b) Sprinkle some finely chopped fresh coriander onto the top of the naans, after brushing with ghee, in Step 15
c) To make garlic naans, sprinkle finely chopped fresh garlic onto the top of the naans, after brushing with ghee, in Step 15
d) To make kulcha naans, ...
e) To make keema naans (see here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835))
f) To make peshwari naans, ..
Copyright Cory Ander 2006
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photos:
Photo 1: The ingredients (from left to right):
- plain flour
- sugar
- milk
- butter ghee (or vegetable oil)
- egg
- salt
- wild onion seeds ("kalonji" or "nigella")
- self-raising flour
- plain (or greek style) yoghurt
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photos (from top left to right, then bottom left to right):
Photo 2: Sifting the flour
Photo 3: Adding the wild onion seeds
Photo 4: Adding the liquid mixture
Photo 5: Mixing the flour and liquid mixture
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photos (from top left to right, then bottom left to right):
Photo 6, 7 & 8: Kneading the dough
Photo 9: Oiling & wrapping the dough
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photos (from top left to right, then bottom left to right):
Photo 10: Dividing & shaping the dough
Photo 11: The Tava
Photo 12: Cooking the first side of the naan
Photo 13: Cooking the second side of the naan
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photos:
Photo 14: Cooked naans ready to eat!
Top: Naans cooked to revised method (oven/grill) here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg41835#msg41835)
Bottom: Naans cooked to previous method (tava)
(http://www.curry-recipes.co.uk/imagehost/pics/2e0cda8202095cfeae796bb011be9599.bmp) (http://www.curry-recipes.co.uk/imagehost/#2e0cda8202095cfeae796bb011be9599.bmp)
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Absolutely awesome post, total Naan Bread recipe/method thanks Cory ;).
(copy ..print lol) ;D
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Superb stuff, thanks a lot Cory
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Cory is a culinary genius! :-*
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Wow, what can I say Cory, absolutely fantastic.
CP
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Yup - This one's a keeper. Well done CA.
All I needed was a little more salt and a lot more sugar to make it more like the restaurants around here do them, but very, very good all the same.
KP(V)
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I'm starving now !
I tried the Naan bread from the you-tube video but didn't seem to come out like the video!
I used bread flour and yeast, but will be giving this a try after work tomorrow.
I did add the onion seeds to my previous efforts and they did make a great differnce to the taste even if they didn't rise !
Cheers Cory. Pat
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;) ;) Yep Well Done Cory on a great post and presentation.
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One alternative way to cook these as I do is get a grill really hot, then heat up the tava until it is stupidly hot on a gas ring, slap the bread on the tava and put it under the grill
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One alternative way to cook these as I do is get a grill really hot, then heat up the tava until it is stupidly hot on a gas ring, slap the bread on the tava and put it under the grill
Yep! Quite right Mark......as stated in Step 17 of the method ;)
The alleged advantage of this method is that it better replicates what happens in a tandoor. i.e. the tava represents the wall of the tandoor (upon which the Naan is stuck) and the grill represents the side facing away from the wall of the tandoor (i.e. towards the middle of the tandoor and in air). Seems to make some sense! 8)
PS: One advantage of this is that the blisters that form, on the top side of the naan (see photo 12), don't collapse like they do when you flip the naan on the tava :P
Regards,
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Doh! ;D
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Background:
This is my recipe for naan bread. It produces light, supple and tasty naans, without the use of a tandoor. It involves cooking the naans on a very hot ?Tava? (i.e. flat, side-less, pan). Although they are not as good as those cooked in a restaurant tandoor, this method, nevertheless, produces perfectly acceptable home-cooked naans.
2. I?m not particularly fond of the sour taste of yeast and I therefore do not use it. The dough, therefore, does not need proving and it will not rise appreciably. I think it is also highly unlikely that BIRs use yeast either.
6. I highly recommend brushing the naans with melted butter ghee (i.e. clarified butter) in Step 16. It imparts a particularly nice flavour, yellow colouring and a crispness to the surface of the naan
I made some naans last night
I was using a recipe that "Pacman" gave us a few years back
And guess who forgot to put egg in it?
I used the tava/grill method and it works well.
The first two naans weren't as good because I rolled them slightly too thick
They shrink on the tava, don't they?
I have mentioned this using "yeast" idea to a couple of takeaway chefs, and they seem almost shocked at the idea.
Funny thing is that an Asian friend, of my wife, gave her a recipe for naans and it does have yeast.
So maybe the omission is solely "restaurant"
Well, although the use of yeast, may be controversial, the use of egg isn't.
Definitely poorer without it
I brush the naans with veg oil
That's how the takeaways round here do it
I used to use ghee but find it's got a bit of a unappetising smell when cold
I tie all my naans in a supermarket carrier bag
I think they are softer and better the next day
One by one they magically dissapear!!
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Hi Haldi,
Thanks for your comments Haldi, some great points! 8)
They shrink on the tava, don't they?
I don't actually find that they do Haldi? But I do find that they can contract quite a bit after the dough has been shaped. I think there are maybe three things (there may be more, of course!) that help prevent (or help reduce) this from happening:
- adding some ghee (or oil) to the dough (as in this recipe)
- ensuring that the dough isn't overly stretched when shaping
- immediately brushing the surface of the naan with ghee (or oil) after it has been shaped
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I brush the naans with veg oil
That's how the takeaways round here do it
Yes, I accept what your saying Haldi. I remember you, I mean Pete :P, mentioning this before and I tried it. However, I found that, although it helps stop the dough from contracting (see above), it makes the naans taste very, well, oily! I didn't like it. :'(
I used to use ghee but find it's got a bit of a unappetising smell when cold
Maybe you had some duff ghee Haldi? I've had some rancid ghee in the past (without really realising it), and vowed never to use it again! But, use fresh stuff (you can smell if its off or not) and I find the taste is superb...hot or cold. It also helps make the surface of the naan a little crispier than the inside. Personally, I'd now think twice about making naans without it! 8)
One by one they magically dissapear!!
Haha! Too true Haldi! I made over thirty, when I posted this recipe a month ago, and they've all gone already!
Regards,
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Doh! ;D
.....or did you mean "Dough!" Mark! ;)
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lol ya nutcase ;D ;D
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CA, thnx for sharing this recipe....looks great. Have u ever tried mixing some whole wheat flour with the white?
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Hi SG,
No, I haven't tried that for naans; only for chapattis. I imagine they'd be fine, maybe a little less light? I've never seen a wholemeal naan before either!......you could be on to something! :P
Maybe give it a go and let us know how you get on?
Regards,
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hiya cory
as with your pilau rice recipe the naan bread recipe is fantastic.i just used a frying pan and then finished them under the grill.i put them quite close to the flame which makes them bubble and get the burnt effect of a restaurant naan.every recipe ive tried before has used yeast and has been a dismal failure.to anyone reading,try these you,ll never look back.thanks again.
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Hi CA and thanks
Ive just made these and can I say they where perfect ;D I made Garlic and coriander my little girl of 7 years had 2 (the big ones) :o
Thanks diesel
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Hi Harpole and Diesel, :)
Thanks for taking the time and effort to try this recipe! I'm very pleased to hear that they came out to your satisfaction! 8)
Thanks for also describing how you cooked them, Harpole.
I recently ditched my old (aluminium) tava and I'm waiting for a new (cast iron) one to be delivered. Meanwhile, I similarly cooked a batch in a normal, hot, frying pan (on a gas hob) and then put them in an oven (electric) on a pizza stone. Unfortunately, the second step was a waste of time. I don't think the oven got hot enough. I reckon what Harpole did (i.e. put them under a very hot gas grill) is much more effective (a method which I have also successfully used before).
Can I ask how you cookeed your naans Diesel? By the way, I reckon your 7 year old daughter would probably adore these Puris here! http://www.curry-recipes.co.uk/curry/index.php?topic=1869.0
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Hi again CA :)
I used a large cast iron grill plate it covers 2 gas burners on my hob 1/2 is flat on one side and ribbed got it up to temp and away i went ;D had to open the doors as the extractor could not keep up lol
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Thanks Diesel; sounds good! 8)
So you flipped them on the griddle then?
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Thanks Diesel; sounds good! 8)
So you flipped them on the griddle then?
yer i did and they where perfect CA THB Ive try about 3 different recipes from this site and an glad to say these where the best probs doing some more at the weekend as I 1/2 the recipe i will take some pic and post
diesel
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CA,
I applaud you for this fantastic thread.....def gonna try and the photos definately help...great illustation and we are lucky you take the time to help and pass on expertise..
many thanks
Ian
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Thanks Ian,
You're welcome, please let us know how you get on!
I appreciate your encouraging comments, thanks! 8)
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By the way, the naans are ideally cooked in a tandoor, like this...... :P
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Thank you Mr. Ander (http://img.photobucket.com/albums/v119/xx_dominatrix_xx/601.gif) I'm off to make the dough up now..... I'll let you know how I get on lol(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/yessir.gif)
Great post btw(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/excited.gif)
**EDIT** made them today and they taste very good ;D Thanks again for a great recipe CA :-*
You're right about brushing with ghee too, it does improve the flavour and crispness ;)
now when I've cleared some room in my freezer I'll have a pop at some peshwaris ;D
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I think someone asked whether they make the 'table' or 'family' nans in a standard tandoor oven and the answer is yes they do! i saw it on one of the sky channels the other week, it's incredible how one person manages to get this whopping great piece of unruly dough, first into the required size and shape, and then onto the sides of the tandoor oven. He patted it on with a sort of pillow to make it stick.The chap had both his arms in the tandoor at one time, how the hell do they take the heat?
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one more thing lol.....remove the batteries from your smoke detectors :o unless you want your naans to be shared with the local fire department :D
hmmmm......maybe I should pop me batteries back in :P
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now when I've cleared some room in my freezer...
You chucking out some of those old ground-up men then Dom? :P
Glad to hear that you liked the naans; thanks for trying the recipe! 8)
....oh yes, you might want to deactivate smoke alarms for a while....but dont forget to replace the batteries afterwards! :-[ Sorry, I forgot to mention the...um....smoke! :P
Smoke and flames! Don't you just love 'em! ;)
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I really have to try these. Thanks for the recipe
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Hey,
Made these last weekend and they were excellent. Very chuffed with how they turned out.
I have a question though about why you keep the dough in the fridge overnight? I made this dough and wrapped it and left it on the bunker for a couple of hours before I made them. Would making the dough the day before make much difference?
Going to have to make these again today as I wimped out and only made half the amount last week in case I buggered them up. All of them got eaten though as they were that good! ;D
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I used this recipe yesterday and they were tasty. Initially I made the first one too thick, but by rolling the dough thinner they bubbled and were much better.
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I see this is your first post LaurelJoanna, welcome to cr0! 8)
Thanks for trying the recipe and for reporting your results. Look forward to hearing about any other cr0 recipes you try and of any you may also have :)
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Can you only do this with a cast iron tava ?
Is it possible to achive it with a frying pan if the heats gets up?
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Can you only do this with a cast iron tava?
That's what I use, but you can use all sorts of things...whatever heats up, uniformly, and retains the heat.
Is it possible to achive it with a frying pan if the heats gets up?
Yes it is, but if it's too thin you might get irregular heating.
Welcome to cr0, by the way! 8)
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I have a question though about why you keep the dough in the fridge overnight?
Hi BS,
Sorry for the delay in responding to this, I didn't see it! :-[
I think that's a very good question, BS, and one which I admit I ask myself every time I make some! I think I pursuaded myself (and was pursuaded by what I'd read elsewhere) that this best represents what BIRs do (which is probably questionable anyway). But, other than that, I can think of no good reason for doing it. Can anyone? :-\
Not doing it will obviously save loads of time, prevent the flour from oxidising and colouring, and dispense with the need to oil the dough and to wrap it in cling film (i.e. it dispenses with steps 7, 8 and 9) 8)
I'm pleased to hear that you liked them! 8)
Thanks for trying the recipe and for posting your question and evaluation 8)
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Cory
Great Naan, thought I needed a tandoor to get naan tasting this good. Oh and thanks for the tip on my Dhansak, it turned out fantastic.
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Hi DA,
I have just finished cooking some HUGE naans on the cast iron hot plate on my barbecue...it workded a treat! Who needs a tava after all? ;)
I'll post some photos tomorrow 8)
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This is another batch I did on the cast iron barbecue hot plate (not quite as big as the first lot I did). I divided the mix into eight cricket ball sized pieces.
Clockwise from the top left:
- Cooking the first side
- Cooking the opposite side
- Finished naan (before brushing with ghee)
- Finished naan (after brushing with ghee)
And a shot of all the finished naans (with a cricket ball for size perspective)
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Damn, CA!! :o
You have a beanstalk in your back garden that is used by your dinner guests!??!! ;D
Nice looking Naans.
I think the overnight thing isn't necessary. You should only need to let them sit for 15 min or so from what I can gather from various sources (unless you're using yeast ones--can't remember if your recipe does or not, CA). Yeast ones will need time to rise.
Once I get another bit of time, Naan are on the list to try and evaluate a bunch of different recipes. Yours and UB's are on my list along with the HB ones from his second book. Ideally, I want ones without yeast to reduce the hassle effort and get closer to the "real" taste.
Cheers,
ast
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I think the overnight thing isn't necessary
I agree and have already amended the recipe accordingly AST
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This is definitely my fave naan recipe. I've just made a huge batch of peshwaris with it and they're delish! :D
Thanks again Cory :-*
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I notice that you mention that the cooked nans can be frozen. Could the dough be frozen and used at a later date?
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I imagine so Bobby (dough freezers pretty well I think), though I've never tried this for naans.
If you freeze a big lump of it, it will take quite some time to return to room temperature and become pliable again.
You might also have some difficulty with it drying out.
I can't really think why you would want to do it Bobby?
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I have a cinnamon roll recipe that you can freeze once the rolls are in the pan ready to go. You can thaw them out first, or just bake from frozen with no obvious loss for being frozen.
I've been meaning to try this with naans too. Bobby, what I was going to do was make them as if they were ready for the oven, then separate each one with wax paper or foil, shove them in a freezer bag and freeze them. For these, I think they'd need to thaw, but it shouldn't take too long, and they shouldn't stick together.
I'll let you know what happens next time I try it. :)
Hope this helps,
ast
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I have a cinnamon roll recipe that you can freeze once the rolls are in the pan ready to go. You can thaw them out first, or just bake from frozen with no obvious loss for being frozen
Yes, there are many bread products that you can do this with. Bread rolls for instance.
what I was going to do was make them as if they were ready for the oven, then separate each one with wax paper or foil, shove them in a freezer bag and freeze them
No doubt you can do this, but what advantage do you see?
Isn't it just as easy (or actually much easier in my view) to cook them first and then freeze them in the manner you describe? They come out perfectly, with a 1 to 2 minute zap in the microwave, on high.
The tava/pan/grill/oven/barbecue (whatever) is also hot for the whole batch of them. To me, it doesn't seem to make much sense to heat things up for one or two of them at a time? Or maybe I'm missing something?
For these, I think they'd need to thaw, but it shouldn't take too long, and they shouldn't stick together.
Yes, they would need to return to room temperature I think.
I'll let you know what happens next time I try it
I'll be interested to hear of your results AST....I'd still be interested in understanding the perceived advantage though! :P
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I'll be interested to hear of your results AST....I'd still be interested in understanding the perceived advantage though! :P
Laziness, CA! Laziness. ;D
Seriously, the main reason I'm thinking about this is entertaining. I normally have a hard enough time getting all of the other things ready without spending all day in the kitchen to have people over for curry (we always seem to be in the middle of some major household project that requires dealing with prior to guests arriving). My thinking is that having a "bread making day" and a "curry base/pre-cooked meat making day" so that I always have sufficient stock to have 2-4 people over on short notice would be a much better approach.
As for microwaving naan, I've done it, and I'd do it for just us, but I wouldn't do it for guests. I've never been able to heat bread of any kind in the microwave without it not being the same as being fresh. Heating in the oven might do the trick, as we've done this with reasonable results from takeaway naan before.
So, yeah, for 1 or 2 naan, I agree: it doesn't make any sense, but when you're talking about a whole batch and don't want to add the time of making them on top of everything else you need to fit into a given time period, this seems like the best compromise I can see. As we all know, cooking them doesn't take much time if you've hot enough equipment, so that isn't the main proportion of time spent during the process.
Cheers,
ast
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As for microwaving naan, I've done it, and I'd do it for just us, but I wouldn't do it for guests. I've never been able to heat bread of any kind in the microwave without it not being the same as being fresh.
This is exactly my motivation for the question. Heating bread from frozen just doesn't yield the same freshness as cooking fresh. Thanks Ast, I am very interested to find out how you get on.
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Cory,
Thank-you so much. I used the basic naan recipe at the start of this thread last Saturday for 5 guests at my first Indian dinner party. Needless to say they went down a treat. I cooked them during the afternoon and then re-heated them by spreading butter mixed with fresh garlic & coriander then grilling untill bubbling.
Thanks for the great (& simple) recipe. 8) 8) 8)
Bish
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just tried the recipe for the naan bread & yeah man there pukka ;D
had to do them in the frying pan but they didnt bubble up like the your pic,but needless to say they went down a treat.
nice 1
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CA Thank you for sharing such a successful recipe to us all!
I halved all the amounts and made 8 beautiful tasty naans (frozen half and gorged upon 4 with my lady!)
Delicious!
We brushed the naans when cooking with Ricebran oil and flaked pieces of woodsmoked-garlic upon the top of 2 and created a very tasty and slightly alternative garlic naan! I strongly recommend to all :)
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I'm glad you liked liked them Bish, Buckfast and Tricky...
...and thanks for providing us with your feedback 8)
Tricky....are you trying to fatten your lady up or what! :o
Yes, I also sometimes brush them them with chopped garlic/butter and they do make very tasty garlic naans.
Incidentally, frozen naans can also be successfully re-heated in the oven (at about 180C for 10 mins) wrapped in foil. They tend to come out with a crispier base than when re-heated in a microwave.
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Here are some naans where I cooked the undersides using a tava and then slipped them onto a pizza stone, under a very hot grill, to cook the top sides......
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Looking good CA!
Have you tried them just on the pizza stone in a super-hot oven?
I found I didn't get anywhere near as good results with the grill heating from above. In fact, I broke my last pizza stone with the heat from the grill doing that!
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Have you tried them just on the pizza stone in a super-hot oven?
I found I didn't get anywhere near as good results with the grill heating from above. In fact, I broke my last pizza stone with the heat from the grill doing that!
Hi Josh,
Yes, I've tried them on a pizza stone in a hot oven (but mine only has a maximum set temperature of 260C). I find that they take too long to cook, lose their suppleness, and become hard and crunchy.
So I heat the oven to max (maybe first heating in the oven prevents the pizza stone from cracking), then change to the grill. Then (having cooked one side of the naan on a tava....it slides easily onto the pizza stone then) I cook the naan on the pizza stone, placed about 1/3rd of the way down from the elements (the naans cook too quickly and burn too readily if they are closer).
Seems to work pretty well.
Incidentally, I can't notice any difference to the "bubbliness" of the naans if I add baking powder to the mix. What I can say is that it does seem to harden the naans. So I don't use it.
I can also say that adding the yoghurt improves (to me anyway) the flavour significantly.
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I think the temperature is the key. My oven gets about 100 degrees hotter. The naans cook in about 75 seconds, perfect top and bottom.
As for yoghurt, yes I do add some - when I have some in the fridge that is. Is does add to the flavour indeed.
I will try without the baking powder. Don't think I've done it without.
Thanks CA.
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Perfecto!! I made some this afternoon (halfed the ingredients, except the egg, added garlic and coriander) and they were delicious. The kids wolfed them down in no time. I wrapped them in some tin foil for a few minutes after cooking.
Thanks very much, Cory - these will do me just fiiine!! :D
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photos:
Photo 14: Cooked naans ready to eat!
I know I'm over 3 years late in noticing your photo of the naan bread you made (post #5) but they look as flat as a pancake. Perhaps it's just the photo. Are they really that much thinner than typical BIR naans as served in the UK?
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Perfecto!! I made some this afternoon (halfed the ingredients, except the egg, added garlic and coriander) and they were delicious.
Glad they were to your and your kids' liking Nai 8)
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they look as flat as a pancake
I originally used only a tava to cook them George and they would sometimes be a little flat because the "bubbles" would "burst" upon flipping them over.
I now partly cook one side on a tava and then transfer them to a pizza stone in a really hot oven or really hot grill (an oven is better...if you can get it hot enough...because a grill can crack the pizza stone). The "bubbles" don't "burst" this way and they are generally far more fluffy.
See more recent photo in this thread (post 58) here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg29869#msg29869 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.msg29869#msg29869)
(http://www.curry-recipes.co.uk/imagehost/pics/2e0cda8202095cfeae796bb011be9599.bmp) (http://www.curry-recipes.co.uk/imagehost/#2e0cda8202095cfeae796bb011be9599.bmp)
PS: An interesting observation from someone who recently said "As for photos....It proves nothing" ;)
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Yep, I noticed that the bubbles burst upon flipping on the tava, but it didn't take from the flavour, imo. Actually, I only tasted a very small portion...the kids didn't give me chance :) I'll try the grill technique tomorrow.
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This one looks absolutely gorgeous CA. I don't have a tawa but your instructions make sense and the idea of swapping it over before going into the fire are a great idea since I like you was as depressed as the bubbles themselves when it all got squashed.
Nice one. ;D
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I'll try the grill technique tomorrow.
Hi Nai,
If you're going to use a pizza stone, it's probably best to first try it in a really hot oven (i.e. heat the oven, on full power, for about an hour, beforehand), rather than under a grill. The grill may (will probably) crack the pizza stone.
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That photo looks good, I will attemt these soon. I tried to do UB vesion a while ago but failed miserably. Time for another go at naan breads. Unfortunately my pizza stone has cracked & I only used it in the oven for pizzas ???(quite a bit of chhese overflowed onto it ,maybe this caused it) I think the leson with pizza topping is less is more. I also have no Tava, will a frying pan do? or best to grill on a baking tray? I may buy another Pizza stone if its recommended for naan, but pizzas seem ok on my cheap pizza tray.
Will
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PS: An interesting observation from someone who recently said "As for photos....It proves nothing" ;)
That's better. Your recent photo looks like the real deal. As for my other comment, I meant in terms of taste, a photo doesn't prove a thing.
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I meant in terms of taste, a photo doesn't prove a thing.
Yes, of course, but surely you agree that a photo gives a good indication of whether or not it even LOOKS the part.
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Hi Will,
Some people seem to think that the dough should be quite thin and sticky. I disagree. I think it should be soft and maleable but not sticky (like most good doughs). If it's sticky it has too much water in it, in my opinion. Add more flour until it's no longer sticky
My pizza stone is cracked too. I cracked it when I was making keema naans. Liquid from the keema fell onto the stone and cracked it. I can still use it though and do. Perhaps you can do the same (it's far better than using a baking tray)?
Yes, a thick, heavy frying pan will do instead of a tava. I now use a tava just to "seal" the underside of the naan (15 seconds or so) before I transfer it to the over (it's more manageable, that way, I find).
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For me, my (cracked) pizza stone at very high temperature does a perfect job on naan without flipping.
Higher hydration (stickier) works better on very high heat. Low hydration on low heat, dries out the finished product as baking time is increased. I found this by trial and error. That said, I've lowered the hydration to make a more pliable, stretchier naan.
I really need to do a video on naan, as its the only area I feel I've "cracked" at 100%. And that's without a tandoor.
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Yes, of course, but surely you agree that a photo gives a good indication of whether or not it even LOOKS the part.
I agree with you completely. I still say it's a lot easier to set up a mouth-watering appearance for a photo than arrive at a genuinely delicious flavour for your taste buds.
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I still say it's relatively easy to set up a mouth-watering appearance for a photo
Really? Care to try it? ;)
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I still say it's relatively easy to set up a mouth-watering appearance for a photo
Really? Care to try it? ;)
I've got better things to do with my time but it doesn't alter my opinion.
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I've got better things to do with my time.
Strange, given your participation in a curry forum! I'm sure many members would welcome seeing the fruits of your labours George! :P
At least you'd then maybe appreciate that it's actually quite HARD to take a decent photo of a curry or accompaniment! ;)
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I'm in complete agreement with CA....I've posted photos and none of them have been a good representation of any of my curries.
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I'm in complete agreement with CA....I've posted photos and none of them have been a good representation of any of my curries.
Lol, yes, my curries are always INFINITELY better than they ever look in my photos too PForkes! :P ;D ;)
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I really need to do a video on naan, as its the only area I feel I've "cracked" at 100%. And that's without a tandoor.
Josh
I've never ever felt my naans were up to scratch and would love you to share your experience.
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Stephen - I've had this on my to-do for too long. I will post something soon!
-- Josh
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Hi ;D
Followed your recipe and i'm delighted with the results they turned out excellent.using the frying pan method worked a treat.so many thanks for showing me how its done
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At least you'd then maybe appreciate that it's actually quite HARD to take a decent photo of a curry or accompaniment! ;)
This is a curry forum - not a photography forum. You know how to take a good photo and I guess you probably have a good camera which helps. So your comment about it being quite hard to take a decent photo applies to the photographic skills needed. I'm interested in taste and flavour, which is something else. Your dishes probably DO taste very good but I suggest it's got very little to do with what they look like.
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This is a curry forum - not a photography forum
The two are not mutually exclusive George. The fact that "Pictures of Your Curries" is the fifth most popular board, by posts, suggests to me that members like to see photos of other members' efforts.
I guess you probably have a good camera
No, I have a very basic (and outdated) point and shoot 5 megapixel digital camera.
I'm interested in taste and flavour, which is something else....but I suggest it's got very little to do with what they look like.
Of course, I presume we are all interested in taste and flavour too. But the appearance is also important and gives a good indication as to whether it is likely to be any good, in my opinion.
I rarely buy a cookbook that doesn't illustrate every dish. Do you? I then flick through it thinking "yum, that looks nice...let's see what's in that then and how it's made...perhaps I'll give that a go today...." Pretty normal, I'd suggest?
I'm sorry George, but I find it somewhat galling when members, who don't post recipes and photos, continually criticise the photos and recipes of those that do. And we do have several of them....
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For completeness, here is my method for producing keema naans:
I use this keema (sheek kebab) mixture which looks, works and tastes just fine:
1.0 Ingredients:
- 400g minced lamb (or beef if you prefer)
- 3 tsp tandoori masala (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0))
- 1 tsp of fresh garlic (minced)
- handfull of fresh, finely chopped coriander
- 1 tbsp lemon juice (fresh or bottled)
- 1 egg (for binding)
- 3 tbsp sugar (white granulated is fine)
- 1 tsp mint jelly (or sauce)
- 1 tsp dry fenugreek leaves
2.0 Method:
- lightly beat egg
- mix all ingredients and work into a course dough (by hand)
PS: this is enough keema mix to make about 16 BIG naans. I freeze any leftover for future use.
I cook them on a hot tava (30 seconds), then on a pizza stone, in a very hot oven/grill (260C), for about 2 minutes, until browing on top, then in a microwave (for 1 minute on high) to ensure the keema meat was cooked thoroughly.
I have also adopted this method for plain naans (and any other naans).
CAUTION: Liquid from the keema can leak onto the pizza stone and crack it! BEWARE! :P
From top left:
- keema meat
- ball of dough (approx. 60mm diameter) with a ball of keema (approx. 25mm diameter)
- keema meat pushed into a "well" in the dough
- dough shaped into a ball again (keema meat inside)
- ball flattened into a disc with palm of hand
- disc shaped into a naan
- cooking on a hot tava (30 secs)
- cooking in a hot oven/grill (approx. 2 minutes, until bubbly and browned)
- finished naan brushed with butter ghee
(http://www.curry-recipes.co.uk/imagehost/pics/e321d28eba4322ba28b9a06de32e7c97.bmp) (http://www.curry-recipes.co.uk/imagehost/#e321d28eba4322ba28b9a06de32e7c97.bmp)
(http://www.curry-recipes.co.uk/imagehost/pics/e202a857c9987a4611c4c3ed7e2461ae.bmp) (http://www.curry-recipes.co.uk/imagehost/#e202a857c9987a4611c4c3ed7e2461ae.bmp)
(http://www.curry-recipes.co.uk/imagehost/pics/e20688e8f2d6b673a13a8daeda4848db.bmp) (http://www.curry-recipes.co.uk/imagehost/#e20688e8f2d6b673a13a8daeda4848db.bmp)
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Well its 7:45am here and now after reading all this thread Im craving keema nann for breakfast lol.
Thanks CA for taking the time to post this recipe and photos, i cant wait to give this a try. I may pop to my local Indian store and see if I can buy a tava. Are cast irons ones the best to go for?
Thanks again
Emma
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Stephen - I've had this on my to-do for too long. I will post something soon!
-- Josh
Josh - how are you getting on with your naans? - I've been making Pacman's naan recipe for some time now and I think they are getting better each time I make them. I took some dough through to my pal in Edinburgh last weekend (along with 9 curries and rice) and he thought they were good. I think the secret is getting the consistency of the dough right. I've probably been making too stiff/dry a dough and the last couple of times the dough was been wet but not sloppy - this has meant for a much crispier/softer naan on bottom and top. They are now starting to taste like naans from BIRs so I'm making progress.
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I may pop to my local Indian store and see if I can buy a tava. Are cast irons ones the best to go for?
Hi Emma, and welcome to cr0. Many local Asian stores, in Perth, sell tawas/tavas. Most are aluminium (which is what I use) but cast iron is also fine (if you can find one, that is). Any heavy, flat bottomed, pan will also suffice.
Please note that I have changed the cooking method in this recipe (since I first wrote it). I now do the following:
- roll/pull/knead the naan to shape
- place the naan on a medium hot tawa, for around thirty seconds, to lightly brown (not burn) the underside. The naan will stick if the temperature is too cold. The underside will burn if it's too hot. The dough should just begin to bubble/rise at this stage
- transfer to a very hot grill, for around a minute, or so, until it is just blistering and browning. The naan will begin to rise within around 20 to 30 seconds. Make sure the naan isn't too close to the elements/gas (or it will burn). Make sure it isn't too far away from the elements/gas (or it won't rise)
You can use a very hot oven, instead of a very hot grill, if you prefer.
Please note that it takes only around 2 minutes, or so, total cooking time. If it takes longer than this, the temperature is too cold, the naans won't rise, and they will become rock hard! :P
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Just made these On an Aga and they were fantastic. Thanks CA.
Does anyone have a recipe for peshwari paste? The coconut type paste?
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Cory I have just made the dough.
Being a complete kitchen biff there is flour everywhere and I added too much of the fluid. I could have plastered a wall with the gloop I produced. Added more flour and now have something that vaugely resembles your master peice if you squint a bit :D
Anyway thank you for the recipie, my wife will appreciate the effort even if it tastes like a bricklayers radio.
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I made this recipe for the first time today, cooking them in the base of a hot non stick frying pan. Sadly they came out flat as a pancake, but the flavour was good. I think the black onion seed is essential to the flavour. Just wish I could find a way to get them to bubble upand rise like BIR naans.
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NJ,
If you have an old wire rack, (Oven or likewise), And you use gas, Put the rack over one of the burners and cook your naan bread on that, Should go puffy, and brown a treat, But keep an eye (both eye's in fact) ;) on them while cooking, should be fine, Might take a couple of go's to get it to the right heat :D And keep turning the naan while cooking
HS
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Thanks HS but I'm electric only. I've just read CA's revised method above so will try grilling them next time ;)
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Buy a pizza stone, use that in your oven - that will work - get 1 from amazon for ?13 quid
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Hey Chris
Have you got a Tava/Tawa (not the non-stick ones)?
I think they work better than non-stick frying pans, as I feel you can get them hotter without worrying about them.
I think the extra heat helps them bubble.
You have to season them like a wok first.
I have an electric hob, and used to do them first on the hob till the naan starts to rise/bubble, then stick the tava, with naan, under the grill to cook/brown the topside.
Just lately though, to save electricity by not having the large ring and grill on full for the time it takes to cook all the naans, I've tried a new and favourable method just using the ring.
When tava is hot, get the rolled out naan in the palm of your hand and wet the naan (with fingers dipped in a bowl of water).
Then slap the wet side down onto the hot tava, and push it down in a few places with your finger tips. (at this stage you can quickly brush with a little melted butter too)
At this stage I usually lift the tava slightly off the ring and move it around a bit to apply a not such direct heat all around the naan cooking on the tava.
Hopefully the naan will have stuck to the tava, so when it starts to bubble, turn the tava upside down and hold it above the ring, moving it about to, evenly cook the top of the naan.
I then use a metal fish slice to get the naans unstuck from the tava.
Takes a little practice to get the naans to stick and not burn the bottom too much, but works well for me.
Martin
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Just wish I could find a way to get them to bubble upand rise like BIR naans.
Hi NJ,
In addition to others' suggestions, you might also want to try the following:
1. Use all self raising flour instead of a mixture of self raising and plain (this should enable them to rise/bubble more)
2. Or/and add a little (say 0.5 - 1 tsp) of instant yeast (I'm not so keen on the taste of the yeast, but you might not notice or mind it...and your naans will rise, for sure)
3. Or/and add a little baking powder (say 1 tsp or so). I find that baking powder can make the naans go too hard but, if you're careful, this need not necessarily be the case. If you get it just right, the surface of the naans becomes just a little crunchy with the insides soft (which I like)
My current method, for cooking them, is all follows:
- Place a pizza stone about 4-6 inches below the heating elements of a grill (I have an electric grill)
- Heat the grill at it's maximum setting
- Heat a tava (or heavy skillet or pan) on a medium heat. I use an aluminium tava and a gas hob.
- Place the naan, on the tava, for around 20-30 secs, until the naan just starts to bubble and the underside just starts to brown (not burn!)
- Transfer the naan to the pizza stone under the grill
- Cook the naan, for around 1-2 minutes, until the naan bubbles and blisters and the surface lightly browns (i.e. not too brown)
- Remove the naan from grill and brush with melted ghee/butter (or whatever...I sometimes add coriander or dried fenugreek leaves too) if you like it that way (this also makes the surface of the naan golden)
I then freeze them in bags.
To reheat them, I place them under a moderate grill for around 2 minutes. Not for too long, though, or they will become too hard. Just right, and the surfaces become nicely crisp with the inside nice and soft.
Hope this helps! 8)
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Thanks guys - to answer Martin's question I don't have a tava at this stage, if I start to make naans regularly I would consider getting one, but don't want to rush out and buy (another) bit of kitchen equipment which might become a cupboard queen if the initial enthusiasm fades.
I'll try your suggestions and with ref to CA's post it seems there are a few variables I can play with to get them rising correctly. Just might take a few goes to get it right. Cheers all ;)
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Have you got a Tava/Tawa (not the non-stick ones)?
I think they work better than non-stick frying pans, as I feel you can get them hotter without worrying about them.
Doesn't that play havoc with the surface of the tava though? I have enough probs with my traditional tava when cooking chappatis if i get too carried away with the heat :(
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Thanks guys - to answer Martin's question I don't have a tava at this stage, if I start to make naans regularly I would consider getting one, but don't want to rush out and buy (another) bit of kitchen equipment which might become a cupboard queen if the initial enthusiasm fades.
I'll try your suggestions and with ref to CA's post it seems there are a few variables I can play with to get them rising correctly. Just might take a few goes to get it right. Cheers all ;)
I reckon Ive made more naans then Curry's! and i have done alsorts for that restaurant naan even building a couple of tandoori ovens.. i used to use yeast, yogurt, SR flour and BP all in one recipe :o but the secret is keep it simple.
FWIW Ive posted Mick's [cbm] recipe for naan, its by far the best Ive made.
http://www.curry-recipes.co.uk/curry/index.php?topic=6282.msg62717;topicseen#msg62717 (http://www.curry-recipes.co.uk/curry/index.php?topic=6282.msg62717;topicseen#msg62717)
All the best UB.
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Have you got a Tava/Tawa (not the non-stick ones)?
I think they work better than non-stick frying pans, as I feel you can get them hotter without worrying about them.
Doesn't that play havoc with the surface of the tava though? I have enough probs with my traditional tava when cooking chappatis if i get too carried away with the heat :(
I what way?
Basically it's just a steel disk with a handle, how can it play havoc with the surface?
When I've finished I give it a bit of a wipe or scrape, if needed, and then re-season before putting it away.
Martin
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Basically it's just a steel disk with a handle, how can it play havoc with the surface?
When I've finished I give it a bit of a wipe or scrape, if needed, and then re-season before putting it away.
Martin
It's the scraping and the having to re-season bit that i hate ;D. No pain, no gain i suppose ::)
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;D Fair enough.
I guess it's something I've got used to doing as I've done the same with my steel wok I've had for about 30 years.
Martin
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;D Fair enough.
I guess it's something I've got used to doing as I've done the same with my steel wok I've had for about 30 years.
Martin
Doubt whether i'll have time to have a go at this today but i'll suffer the pain in anticipation of the results. Just finished seasoning my new "cast iron" balti dish. What a pain this seasoning lark is. But boy does it look the b*****s ;D
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i used to use yeast, yogurt, SR flour and BP all in one recipe :o but the secret is keep it simple.
Hi UB,
I used to use just self raising flour (which is just plain flour plus baking powder) and yoghurt (for flavour, more so than as a leavening agent....and I still wouldn't make naans without it, for taste). However, I found that the dough was not particularly pliable and that rising, on cooking, was a bit hit and miss.
In my opinion, the secret to making a good naan is to get a good texture (w.r.t. the dough and the finished naan), a good taste and to get them to rise nicely (i.e. large "blisters").
I have conducted a four way experiment, varying the leavening agents, as follows:
- self raising flour, plus instant yeast, plus baking powder
- self raising flour, plus baking powder
- self raising flour, plus instant yeast
- just self raising flour
My clear conclusion was that 1 was easily the best, producing a nice, airy, pliable dough which shaped nicely and rose nicely on cooking. I added only a small amount of instant yeast and its taste, in the final naans, was barely perceptible.
2 and 3 were much of a muchness. A less pliable dough, more difficult to shape, erratic rising (i.e. very small bubbles, if any, rather than large blisters).
4 produced a rather rigid dough that didn't shape particularly well and rose erratically (but otherwise still perfectly acceptable).
I used yoghurt and sugar in all of them.
For expediency, I sometimes buy frozen precooked naans ("VIMAL") from the Asian store. They really are very good (reheated, from frozen, under a medium hot grill, for a couple of minutes)! The ingredients are listed as:
- flour
- milk
- water
- butter
- salt
- curd (which I take to mean yoghurt)
- sugar
- oil
- baking soda
- baking powder
I've also tried adding baking soda (i.e. bicarbonate of soda) but found that it made the naans taste too "cakey".
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Some photos of my naans using a modified recipe and method (without using a tandoor):
(http://www.curry-recipes.co.uk/imagehost/pics/59d486a68ba11f1bd9f0676c04e65426.jpg) (http://www.curry-recipes.co.uk/imagehost/#59d486a68ba11f1bd9f0676c04e65426.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8e9e6efec94caa46bb6cd6905818d7bd.jpg) (http://www.curry-recipes.co.uk/imagehost/#8e9e6efec94caa46bb6cd6905818d7bd.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/691a96cf4f5757cfbd275b492535c732.jpg) (http://www.curry-recipes.co.uk/imagehost/#691a96cf4f5757cfbd275b492535c732.jpg)
Please let me know if you wish me to post my modified recipe and method.
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They look the dogs to me CA so would love to give them a bash :)
Many thanks
Wayne
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They look great CA, please do post your recipe and method.
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They look like they've just come out of my local BIR's tandoor. Please post the revised recipe CA.
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Any updates on this then CA?
Martin
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Please CA, do post the recipe.
I'm absolute pants at making naans, so any help would be gratefully received.
Ray :)
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Some photos of my naans using a modified recipe and method (without using a tandoor):
(http://www.curry-recipes.co.uk/imagehost/pics/59d486a68ba11f1bd9f0676c04e65426.jpg) (http://www.curry-recipes.co.uk/imagehost/#59d486a68ba11f1bd9f0676c04e65426.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8e9e6efec94caa46bb6cd6905818d7bd.jpg) (http://www.curry-recipes.co.uk/imagehost/#8e9e6efec94caa46bb6cd6905818d7bd.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/691a96cf4f5757cfbd275b492535c732.jpg) (http://www.curry-recipes.co.uk/imagehost/#691a96cf4f5757cfbd275b492535c732.jpg)
Please let me know if you wish me to post my modified recipe and method.
Just adding my vote for revealing your upgraded recipe! 8)
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Cory Ander,
Thanks for this recipe.
Tried today and naan turned out really good. Made four for later, 4 to freeze just to see how they go and 9 doughballs which I am also going to freeze.
Thanks again. ;D
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Skronk you've drawn my attention to this and got me at it now...
Where is this modified recipe hiding, is it the first one that was modified by doing it under the grill, oven and microwave etc?
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Skronk you've drawn my attention to this and got me at it now...
Where is this modified recipe hiding, is it the first one that was modified by doing it under the grill, oven and microwave etc?
Hi Tommy,
I made the original recipe as, like you I could not find a modified recipe. Perhaps it has not yet been posted.
To be fair I made my naans in a large frying pan, turning to cook other side, so they did not rise wonderfully well but were very soft and tasty.....I might add a touch more salt. Do try them. I done most of the work in Kenwood Chef with dough hook leaving me to knead the dough at the end.
Tasty
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Come on CA you big tease ;)
Like Ray my naans are always rubbish .. the dogs eyes always light up when it knows I'm doing naans !!
Please share CA .. your recipes are always so good !! :)
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the dogs eyes always light up when it knows I'm doing naans !!
ROFL! ;D
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Quick pic of my naan (sad eh ?)
(http://i224.photobucket.com/albums/dd94/sojamekio/SDC10873.jpg)
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I tried this recipe last night with some Adana kebabs. I have never reall ybeen a fan on "non yeast" typ breads, and once again, they turned out disappointing. Skronk, yours looks fantastic next to mine mate.
I cooked the base on stinking hot tawa, then turned over onto the open grill of the BBQ, but they didn't puff up, and indeed, became a bit brittle, so I cooked the rest on just the tawa. they didn't puff up, but they were soft and supple.
BUT....and it's a big but.... they tasted superb. All the family agreed it's a very nice bread...maybe it's the kalonji, which I've never used before.
I'll look froward to trying these out on a tandoor.
Thanks for another top recipe CA! 8)
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BUT....and it's a big but.... they tasted superb. All the family agreed it's a very nice bread...maybe it's the kalonji, which I've never used before.
I'll look froward to trying these out on a tandoor.
Thanks for another top recipe CA! 8)
Hi Mick,
To be honest mine did not rise greatly but the flavour was superb. They were also quite soft.
I also cut down on the brushed oil/ghee resulting in a dryish top to the naans.
I would certainly do them again.
Cheers
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Well done shronk. Maybe they didn't "rise" but they certainly bubbled and blistered well and look superb. They obviously tasted good too. So you've almost cracked it mate. I've a long way to go with my naans yet unfortunately :( but i'll persevere ;)
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Hooray! After attempting another naan recipe in the week that failed somewhat, I have just successfully made these!
Rolled them really thin as we prefer and instead of brushing with butter then flipping to brown the bubbles, I flipped them then brushed the tops with melted ghee and garlic. Mmmm, lots of garlic!
Obviously forgot to take a photo till it was too late, oh well next time.
Thanks for the recipe, one happy and full bellied Helga ;D