Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Unclebuck on November 13, 2011, 11:35 AM
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This Recipe i acquired from CBM [mick] its to good not share, ive made these time and time again with perfect results every time.
Ingredients
300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
0.5 teaspoon of Salt,
Milk to add,
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).
Method
Mix all ingredients in a bowl,
Add enough milk to get the dough to come together,
Knead for about 5 minutes,
Cover with a cloth and leave to stand for about half an hour..
Pictorial from Mick's Curry Shed:
Once you have the dough prepared to your favourite recipe,
Pic 1./ Put your tawa on medium heat,
(http://www.curry-recipes.co.uk/imagehost/pics/b73816be6d76dbd1eda8c2d0934fca77.jpg)
Pic 2./ Roll out the dough, then lay it on a pad made from tea towels, stretch the dough to a circle shape about 1/4 inch thick, the pad stops the dough 'springing back', Dip your fingers in some water and moisten the dough, this makes the dough stick easier to the tawa,
Now you invert the tawa and press the dough onto it, now turn it the right way up and lift off the pad, I'm sorry I couldn't photo this as I don't have three hands.
(http://www.curry-recipes.co.uk/imagehost/pics/cf64af75d11157fe90a128982da50df3.jpg)
Pic 3./ Place the tawa back on the heat, almost immediately you will notice bubbles forming in the bread,
(http://www.curry-recipes.co.uk/imagehost/pics/633393b82606b7989802e349c2e9c6f4.jpg)
Pic 4./ You will notice the edges start to brown where they are in contact with the tawa, this is the time to be brave and hold the tawa upside down directly over the flames.
Gently move the naan around about 2 - 3 inches above the flames, until nicely browned with the darker spots,
(http://www.curry-recipes.co.uk/imagehost/pics/a9c85942b4ea2dc83f96fb788a22d14b.jpg)
Remove the naan from the tawa using a spatula or as I do, a new paint scraper, insert under the edge of the naan and the naan should come away easily.
Pic 5./ Stack of buttered naans.
(http://www.curry-recipes.co.uk/imagehost/pics/75ef1a8c4cb58f73cd7ae3a5331c7935.jpg)
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they look absolutely fantastic UB and the real deal. I wonder how i would fare doing it with my electic hob. I suppose there's only one way to find out!! ::)
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they look absolutely fantastic UB and the real deal. I wonder how i would fare doing it with my electic hob. I suppose there's only one way to find out!! ::)
Remember this is CBM's recipe [hes kindly given me permission to post his recipe] so dont thank me thank CBM, it does work on electric but not as well.
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Thanks for posting this UB, I will give it a try. Are the measures level spoonfuls or heaped?
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i use rounded tsp mate
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These look great Mick! Thanks for posting UB - definitely going to give these ago!
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your welcome.. right then I'm of to the boozer for a tank load of lager!
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Well there you go, just how I do it (well without using a pad to put them on the tava), and I find it works fine with an electric ring.
Funnily enough I didn't get this method from Mick, I'm sure it was from a video of an Indian(?) bloke doing it in his kitchen. :-\
Martin
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I too have no gas (halogen + induction only), so I wonder about the possibility of leaving the tawa the right way up and blasting the top of the naan with a chef's blowtorch; what do others think ?
** Phil.
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Haven't tried it myself Phil, but I have seen that method mentioned before.
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I too have no gas (halogen + induction only), so I wonder about the possibility of leaving the tawa the right way up and blasting the top of the naan with a chef's blowtorch; what do others think ?
** Phil.
It should be ok Phil, just may take a little longer.
Mick
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Definitely worth a try, Mick : I shall report back.
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blowtorch idea is sound
reckon it will give you the blistering effect no probs
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These looks fantastic Mick and makes me really want to give this one a try. Trouble is, I'm crap at making naans, always have been. Mine never turn out light and fluffy, and are always too 'dense'
I will give them a go though, and I will report back, however, my report will probably be based more on my skill level rather than the actual recipe :(
As my mother used to say, "when it comes to baking bread, there are two types of bakers; those that can and those that can't"
Ray :)
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I too have no gas (halogen + induction only), so I wonder about the possibility of leaving the tawa the right way up and blasting the top of the naan with a chef's blowtorch; what do others think ?
I think that's a much better idea than using an electric hob, if you don't have gas.
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Just out of interest, do flames cook the outside of the naan in a tandoor, or just the heat inside the oven?
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Hi, :)
why does this recipe use self raising flour AND baking powder?
cheers, frank.
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Hi
Had a crack at these tonight more interested in the cooking technique than the recipe but i did use this recipe and prabably the easiest and quickest naan recipe i have made yet. Now after a couple of attempts where the naans fell off onto the flame i got it going and they do come out great definetly one to add to the recipe book
cheers
Jamie
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Hi, :)
why does this recipe use self raising flour AND baking powder?
cheers, frank.
ive read your post a few times, and i still dont know what your talking about.
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Hi
Had a crack at these tonight more interested in the cooking technique than the recipe but i did use this recipe and prabably the easiest and quickest naan recipe i have made yet. Now after a couple of attempts where the naans fell off onto the flame i got it going and they do come out great definetly one to add to the recipe book
cheers
Jamie
Cool thanks for your feeback, yep a 'not non-stick' tava is the way to go, cheers.
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ive read your post a few times, and i still dont know what your talking about.
The question is simple enough,
Self-rasing flour has a raising agent in it, baking powder is a raising agent so why both
HS
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..........because that's what the chef who gave me this recipe did although I watched him make a bucket load of dough. It gives the dough an extra lift without you being able to taste the extra baking powder.
Cheers,
Mick
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Hi, i asked because most recipes call for plain flour.
then i saw this recipe uses self raising, but still keeping the baking powder in.
was just curious thats all :)
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Cheers Mick, got in just before me :D
Frank.
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Hi, i asked because most recipes call for plain flour.
then i saw this recipe uses self raising, but still keeping the baking powder in.
was just curious thats all :)
Just re-read my post forgive me for being blunt. in short it needs it.
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Had a go at making this recipe this afternoon and it didnt turn out very well, it tasted like a thin sponge cake.
I followed the recipe to the letter it even stuck to the pan and blistered up but it didnt taste anything like a naan bread.
I must have the same thing as Razor when it comes to making naan breads ;)
I am ok with other breads but i dont know what i did wrong any ideas please let me know, cheers.
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:'( Sorry to hear that Uf. I bought the SR flour and baking powder and am going to have a go myself either tomorrow or Monday eve. I'll let you know if i'm joining the non-bakers club too :o
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I must have the same thing as Razor when it comes to making naan breads ;)
Naans remain elusive to me - I have made chapattis, paratas, bhurtas with great success but naans, hell no
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:'( Sorry to hear that Uf. I bought the SR flour and baking powder and am going to have a go myself either tomorrow or Monday eve. I'll let you know if i'm joining the non-bakers club too :o
look forward to that curryhell get some pics if you can.
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look forward to that curryhell get some pics if you can.
Ok, did these tonight. In my defence i'm at a disadvantage from the off, having an electric hob you can't get even the even heat distribution that you do with gas. Anyway, not deterred i got stuck into the dough first - the easy bit :D. Was a bit sticky at first but eventually managed to persuade it to let go of my fingers >:(
(http://www.curry-recipes.co.uk/imagehost/pics/42fb9d7b74bb74a951f3a09042e7118b.jpg) (http://www.curry-recipes.co.uk/imagehost/#42fb9d7b74bb74a951f3a09042e7118b.jpg)
I rolled out the first one, pressed in some finely chopped garlic and coriander. Flipped it on its back and pressed some water into the surface. Initial thoughts, next one i'll roll even thinner. Onto the tawa it went and one or two blisters appeared :-\. Was expecting more. Checked the edges for the browning and then inverted over the hob. Fingers crossed. It stayed attached 8). The naan was all but touching the plate before i started to get some colouration.
(http://www.curry-recipes.co.uk/imagehost/pics/2b3bbba8d169077563b0b7f4fb44c9c3.jpg) (http://www.curry-recipes.co.uk/imagehost/#2b3bbba8d169077563b0b7f4fb44c9c3.jpg)
Spread some garlic oil over the surface and then in for the taste test. Yep, needs to be thinner the next time. Texture was quite good, not overly sweet not as light and fluffy as i would have liked but not heavy. Made the second one which was only 3-4mm thick. Surely this would deliver the goods :P
(http://www.curry-recipes.co.uk/imagehost/pics/d7be1dae566a55dc67d90a06a145c43f.jpg) (http://www.curry-recipes.co.uk/imagehost/#d7be1dae566a55dc67d90a06a145c43f.jpg)
Again spread garlic oil over the finished article. Looking good, nice and thin and more blisters this time (tawa was really hot now and underside smoked a bit during the cooking). Got a reasonable finish when inverted and no fallers yet :). Taste test revealed improvement on the first attempt. Yep it tastes like a naan and was IMHO passable but i'd eaten better. Was getting bored now. So set to with the third. This needed to be good as i'd promised one to a girl at work to have with her lunch tomorrow, so no pressure. Pressed the disc out and finished with a rolling pin, added remaining chopped garlic and coriander, onto its back, slapped some water around and onto the tawa it went. By this time i'd turned the heat down as no. 2 had some serious scorch marks on the underside. BAD MOVE. Should have left it alone. End result not as many blisters again but finished up not looking too bad. Good enough for me to take in and get some unbiased feedback tomorrow which i will post.
(http://www.curry-recipes.co.uk/imagehost/pics/f18e9e5e0ebdefca866d911b29394f73.jpg) (http://www.curry-recipes.co.uk/imagehost/#f18e9e5e0ebdefca866d911b29394f73.jpg)
Looks better in the flesh ;D. Will be interesting to hear what she says. So i'm pleased to say i haven't joined the dodgy bakers club. I think the method is as good as you can get without a tandoor but i will be varying the recipe a bit and maybe try the madhur jafrey recipe which i used the first time i ever made naan. The taste was fantastic but cooking it in the oven didn't give that BIR appearance. I certainly didn't have the cake taste that Uf had, thank god :o Thanks CBM and UB for the recipe and the technique.
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CH, Thanks for the much detailed post and sorry for my late reply, your naans look flat, heavy and doughie, sorry mate i don't mean to be so critical
The electric hob didn't do you any favors it reminds me of when i used to do naans under the grill.
Sometimes with bread you just know if it going to work or not this may sound odd but i know if I'm going to get a good naan if see bubbles in the surfaced rolled dough -
I mean if i roll a 8/10 inch naan out on my kitchen surface and i see baby bubbles i know when it hits the hot tava its going to go out of control and be a pukka one.
Anyhow fair play for giving it go and please don't take my remarks the wrong way please keep naaning on! ;)
next week I'm doing these again ill put some new batts in my camera!
Cheers CH, UB.
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CH, Thanks for the much detailed post and sorry for my late reply, your naans look flat, heavy and doughie, sorry mate i don't mean to be so critical
Cheers CH, UB.
:'( :'(. Missed your reply UB. No offence taken. I obviously need to do some more work in this area :-\. Fortunately for me, i can take or leave naans. It's not something that i need to crack anytime soon, as my chapati making is spot on ;D. However, in defense of my "flat, heavy doughie" looking naans, the taste test at work proved very positive. So looks can be deceptive ;D. I will try this again, maybe later this week and see if i can improve on my results and take some pics that do them justice. For a first effort i'd give them 5/10. Not sure if my electric hob is going to beat me on this one though ???. If all else fails i'll get out the secret weapon ::)
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Hi,
How many naans does this recipe make or roughly what size balls are pinched off?
Thanks, Frank.
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Hi, i asked because most recipes call for plain flour.
then i saw this recipe uses self raising, but still keeping the baking powder in.
was just curious thats all :)
It's very simple.
Plain flour is 100% flour with no baking powder
Self raising flour is plain flour plus as much baking powder as the manufacturer choose to put in
So you can start with plain flour or self raising and add as much baking powder as desirable, to get the required lift, i,e. less or more lift than with self raising flour.
It's subjective. It depends on the texture and amount of lift you require.
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Strange that you should bring this up again George, as it had already been answered by a couple of members.
Did i say something wrong?
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Hi,
How many naans does this recipe make or roughly what size balls are pinched off?
Thanks, Frank.
Four average size nanns Frank, more if you make them smaller obviously. Hope this helps
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Thanks CH,
Just made them and did get 4 ish. wasn't sure if they rise or spread more when cooking, so the first was a bit dodgy.
Cheers, Frank. ;)
will have to make a gas tandoor when the weather warms up :D
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Hi, :)
why does this recipe use self raising flour AND baking powder?
cheers, frank.
ive read your post a few times, and i still dont know what your talking about.
Now I know what you mean!
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I fancy a go at these (once I acquire a tawa)
Is this the origin of this recipe and is the guy in saying 'curd'? ...... and is that oil?
http://www.youtube.com/watch?v=w0FBc7-Acs8 (http://www.youtube.com/watch?v=w0FBc7-Acs8)
Cheers,
Garp
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"Curd" is yoghurt, and usually implies strained yoghurt.
** Phil.
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Ok I must have buggered up somewhere... But I tried this recipe and ended up with more like a batter than a dough... I had not even added any milk, just the oil and egg made it too wet. It was unkneadable, as it was too wet.
Any tips?
I do use large eggs, but didn't think it would make it that wet
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Just curious to know...can a standard frying pan be used? Surely a tawa is just a flat frying pan??
Cheers Mike
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Just curious to know...can a standard frying pan be used? Surely a tawa is just a flat frying pan??
Cheers Mike
I get better results from a frying pan for some reason.
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Just curious to know...can a standard frying pan be used? Surely a tawa is just a flat frying pan??
I don't know whether you could use a standard frying pan or not, Mike, but a tawa is not "just a flat frying pan" -- it is slightly concave.
** Phil.
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Tried this tonight and, to be honest, I wasn't too impressed.
Tried it at different heats and thicknesses of dough but found it a bit biscuit/sconey tasting and breaking up a bit.
My naan bread quest goes on - might try Julian's next or go back and retry the Curry Guy's (probably the closest yet to what I'm looking for)
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Unclebuck's recipe should be appearing online shortly, as soon as he and I have finished collaborating over getting it online here ...
** Phil.
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Garp - I hear you on the biscuit/sconey reference.
I've tried probably dozens of "self-rising flour" based naan recipes. To me they all have the biscuit-ey characteristic.
The best naans by far have been the ones that forgo the self-rising flour in favour of yeast.
I know it may not be BIR, but these days its gotta be yeast for me.
-- Josh
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Josh, do you have a recipe you're happy with?
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they look absolutely fantastic UB and the real deal. I wonder how i would fare doing it with my electic hob. I suppose there's only one way to find out!! ::)
Remember this is CBM's recipe [hes kindly given me permission to post his recipe] so dont thank me thank CBM, it does work on electric but not as well.
Even though I live where convicts were once deported too...
I don't think you need permission to post anyones recipes here.
PS nice looking naan
Apparently it's hypocrisy but there you go.