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Author Topic: British Indian 2go naan recipe  (read 40,508 times)

AI Summary
The thread discusses a naan recipe shared by a user named Raj, which includes a large batch of ingredients such as self-raising flour, eggs, salt, sugar, milk, yogurt, and water. The key tip is to let the dough rest overnight in the fridge for optimal results, although it can be used after a shorter period. Several users share their experiences and modifications to the recipe, with some expressing satisfaction with the results while others suggest that the naan may benefit from being cooked in a tandoor for better flavor and texture. Overall, the community appreciates the recipe and shares tips for achieving good results with various cooking methods.

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Offline Aussie Mick

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British Indian 2go naan recipe
« on: December 12, 2012, 04:15 PM »
G'day everyone

I got Raj's naan recipe tonight. No real surprises except one...maybe

This is the batch he makes so you will have to scale it down....sorry

- 10kg self raising flour
- 4 or 5 eggs (depending on size)
- good handful of salt
- good handful of sugar
- 250ml milk
- 4 good chef spoons yoghurt (about 20- 24 tbsps)
- a bit of oil on your hands while working/kneading

No need to sift the flour. Mix it all up, add enough water to make a runny-ish, sticky dough mixture. Knead and put in container. Cover and then leave overnight in the fridge. This is the main tip. it needs an overnight rest for the yoghurt to do it's work. It CAN be used after an hour or two, but best to leave it overnight.

Raj puts this mixture into a 20 litre bucket and fits the lid loosely, and places it in our coolroom. When I come to the shop in the morning, the dough has pushed the lid off, and is creeping down the bucket onto the floor, so make sure you use a big enough container.

We obviously then cook it in the tandoor, so you can use your own cooking methods.

If using a tandoor, i am sure you are all aware that you need to wet the back of the dough with salty water to make it stick. :) No need to put any oil on the face of the naan before cooking.....unless you want to.

Good luck. More recipes coming soon
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Offline mickdabass

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Re: British Indian 2go naan recipe
« Reply #1 on: December 12, 2012, 05:14 PM »
Quote from: Aussie Mick on December 12, 2012, 04:15 PM
G'day everyone

I got Raj's naan recipe tonight. No real surprises except one...maybe

This is the batch he makes so you will have to scale it down....sorry

- 10kg self raising flour
- 4 or 5 eggs (depending on size)
- good handful of salt
- good handful of sugar
- 250ml milk
- 4 good chef spoons yoghurt (about 20- 24 tbsps)
- a bit of oil on your hands while working/kneading

No need to sift the flour. Mix it all up, add enough water to make a runny-ish, sticky dough mixture. Knead and put in container. Cover and then leave overnight in the fridge. This is the main tip. it needs an overnight rest for the yoghurt to do it's work. It CAN be used after an hour or two, but best to leave it overnight.

Raj puts this mixture into a 20 litre bucket and fits the lid loosely, and places it in our coolroom. When I come to the shop in the morning, the dough has pushed the lid off, and is creeping down the bucket onto the floor, so make sure you use a big enough container.

We obviously then cook it in the tandoor, so you can use your own cooking methods.

If using a tandoor, i am sure you are all aware that you need to wet the back of the dough with salty water to make it stick. :) No need to put any oil on the face of the naan before cooking.....unless you want to.

Good luck. More recipes coming soon

Thanks Mick. Not too biscuity i hope lol

Many thanks for this recipe. Its top of my list. Sadly I have retired the tandoor because of the bad weather but will probably get it out on christmas day  8)

Also just to wish you luck with your business venture Mick. I really hope it all works out for you

Best Regards

Mick
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Offline Aussie Mick

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Re: British Indian 2go naan recipe
« Reply #2 on: December 12, 2012, 05:41 PM »
Hi Mick

Not biscuity at all. It's restaurant quality naan...simple as.

Thanks for the good wishes, and good luck if you try this. 8)
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Offline h4ppy-chris

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Re: British Indian 2go naan recipe
« Reply #3 on: December 13, 2012, 09:21 AM »
10000g s/r flour         100%
5 med 5eggs=280g         2.6%
150g salt                1.5%
150g sugar               1.5%
800g yogurt              8.0%
250ml milk               2.5%
5200ml water            52%

This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.

500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

will let you know how it turns out.
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Offline h4ppy-chris

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Re: British Indian 2go naan recipe
« Reply #4 on: December 13, 2012, 10:39 AM »
just made the dough
i had to add 40g more water to get the dough right, taking the hydration to 65%
i have altered the recipe on here, so you don't need to add anything.
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Offline StoneCut

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Re: British Indian 2go naan recipe
« Reply #5 on: December 13, 2012, 11:22 AM »
Many thanks !
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Offline Aussie Mick

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Re: British Indian 2go naan recipe
« Reply #6 on: December 13, 2012, 04:39 PM »
Good luck Chris and thanks for "de-scaling" the measurements.

I hope it cooks good using alternative methods, it certainly makes excellent naan bread in our charcoal tandoor. 8)
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Offline Stephen Lindsay

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Re: British Indian 2go naan recipe
« Reply #7 on: December 13, 2012, 05:18 PM »
Chris, sorry for this daft question but does 260g water mean you actually weigh it?

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Offline Secret Santa

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Re: British Indian 2go naan recipe
« Reply #8 on: December 13, 2012, 06:51 PM »
Quote from: Stephen Lindsay on December 13, 2012, 05:18 PM
Chris, sorry for this daft question but does 260g water mean you actually weigh it?

It doesn't really matter because 1mL=1g, so it's 260g or 260mL.
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Offline haldi

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Re: British Indian 2go naan recipe
« Reply #9 on: December 13, 2012, 06:57 PM »
What kind of yoghurt?
The places I've seen use set live yoghurt
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