Topic: My Naan Bread Quest Is Over

[Unclebuck]

I'm on it, I'm making naans again over the weekend to double check my measurements, dont want to post a incorrect recipe, Ive done that twice before !!

[curryhell]

The knead for this great UB.   ;D ;D ;D Looking forward to it as soon as you have a windough of opportunity.  And to all the subsequent trials and reports  that will follow

[meggeth]

Come on flour! Don't say "tawa" to this recipe!

 

[Aussie Mick]

Get it right UB. We don't want naan of yer mistakes,

[Secret Santa]

dont want to post a incorrect recipe, Ive done that twice before !!

D'ough!

[joshallen2k]

UB - Congrats! Really looking forward to seeing your naan recipe...

-- Josh

[JerryM]

along with us all i'm really intrigued how it can get any better. UB's original pointer of using a high hydration (66%) was a massive step forward for me.

leaving the mix for at least 1 hr or even 24hr and chucking out the baking powder being the others. CBM's inverted pan is still on my to do but can see it working a treat.

any additional info from UB is certainly going to ice the cake.

[Aussie Mick]

Jerry

The 24 hour thing is right. Keep it cool and let it "marinate". And there is no need for baking powder as long as you have yogurt in there.... trust me.

[sp]

any update on this one?  drooling in anticipation....  ;D

[Unclebuck]

OK, the recipe is confirmed, weighed, measured, check and rechecked - i can repeat it everytime, which is more then useful!!

All will be posted soon, However I do have a little secret to expose... The Naans [and pizzas] are cooked in a..........................................?

Soon Lads soon