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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
JoshThe 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)