Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: h4ppy-chris on May 08, 2013, 06:32 PM
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(https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn1/941497_124178297780329_1831332295_n.jpg)
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How about getting your E-book Nailed and released
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And seeing as Chris hasn't given a recipe for his 'nailed yeast-less' Naan bread, I will.
Ingredients:
450g self-raising flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
55g softened butter
250ml warm milk
This quantity can be halved for half the number of Naan breads.
Method:
Sift the flour, baking powder, salt and sugar into a large bowl. Rub in the softened butter till it resembles breadcrumbs, add warm milk a little at a time and mix thoroughly.
Knead the dough for 5-10 minutes at least and cover with a damp cloth to rest for 20-30 minutes.
Pre-heat the grill on high for 5-10 minutes, divide the dough into about 8 equal portions and roll out to about 8 or 9 inches in diameter.
Grill naan's in batches for about 1.5 minutes each side and watch carefully as they will rise and puff up very quickly and will burn if you're not careful. Brush with melted butter or butter ghee.
Yeastless Naan breads - don't need to wait for Chris's ebook.
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LOL spiceyokooko you stick to your recipe and i will stick to BIR ;)
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LOL spiceyokooko you stick to your recipe and i will stick to BIR ;)
Interesting comment seeing as you haven't even tried my recipe for yeastless ones.
And as fas as I'm aware, BIR's use yeast and yoghurt in theirs or are you suggesting now they don't?
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At least Spicey..... has had the decency to share his version and does not merely use this forum solely for his own selfish ends.
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Looks the business Chris...I must have a go at naans!
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And seeing as Chris hasn't given a recipe for his 'nailed yeast-less' Naan bread, I will.
Ingredients:
450g self-raising flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
55g softened butter
250ml warm milk
This quantity can be halved for half the number of Naan breads.
Method:
Sift the flour, baking powder, salt and sugar into a large bowl. Rub in the softened butter till it resembles breadcrumbs, add warm milk a little at a time and mix thoroughly.
Knead the dough for 5-10 minutes at least and cover with a damp cloth to rest for 20-30 minutes.
Pre-heat the grill on high for 5-10 minutes, divide the dough into about 8 equal portions and roll out to about 8 or 9 inches in diameter.
Grill naan's in batches for about 1.5 minutes each side and watch carefully as they will rise and puff up very quickly and will burn if you're not careful. Brush with melted butter or butter ghee.
Yeastless Naan breads - don't need to wait for Chris's ebook.
Thanks for the recipe spicey!
It doesn't appear to be too different from CBM's (aside from the use of butter as far as I can remember) but I wasn't very successful. I used a tawa though.
I shall give this version a try
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Am always interested in Naan recipes as I find them the most difficult to get right. If you would be so good as to share your recipe for a non-yeast Naan this would be much appreciated Chris.
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Looks very good.
Is there going to be a follow up recipe,or are you once again trying to provoke another slanging match onto the forum?
If it is the latter, then honestly mate,your sales pitch is in need of some serious renovation.
You will end up driving any potential custom away.
PS. Thanks for the recipe,spiceyokooko .
They're always appreciated.
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SPAM !
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Am always interested in Naan recipes as I find them the most difficult to get right. If you would be so good as to share your recipe for a non-yeast Naan this would be much appreciated Chris.
Yes i will do Stephen once i have typed it up and videoed it.
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SPAM !
No it's a Naan bread mate ;)
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SPAM !
Spam Naan. There's a thought! ;D
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Spam Naan. There's a thought! ;D
<----[shudders]
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And seeing as Chris hasn't given a recipe for his 'nailed yeast-less' Naan bread, I will.
Ingredients:
450g self-raising flour
1 tsp baking powder
1 tsp salt
2 tsp sugar
55g softened butter
250ml warm milk
This quantity can be halved for half the number of Naan breads.
Method:
Sift the flour, baking powder, salt and sugar into a large bowl. Rub in the softened butter till it resembles breadcrumbs, add warm milk a little at a time and mix thoroughly.
Knead the dough for 5-10 minutes at least and cover with a damp cloth to rest for 20-30 minutes.
Pre-heat the grill on high for 5-10 minutes, divide the dough into about 8 equal portions and roll out to about 8 or 9 inches in diameter.
Grill naan's in batches for about 1.5 minutes each side and watch carefully as they will rise and puff up very quickly and will burn if you're not careful. Brush with melted butter or butter ghee.
Yeastless Naan breads - don't need to wait for Chris's ebook.
Looks OK this - you can also add some plain yoghurt - helps it along to rise very well indeed
best, Rich
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Looks OK this - you can also add some plain yoghurt - helps it along to rise very well indeed
I agree the addition of yoghurt to the milk will help things along nicely and I have done that and suggest folks try a 50/50 yoghurt/milk combination and see how they like it.
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Am always interested in Naan recipes as I find them the most difficult to get right. If you would be so good as to share your recipe for a non-yeast Naan this would be much appreciated Chris.
Yes i will do Stephen once i have typed it up and videoed it.
Look forward to it!
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This nann looks a bit anaemic Chris, you'd get much better results if you use a Tava rather than the oven....if you don't have a tandoor that is. We've bought a property in India and when my wife and I move in, in a few years time I'll buy a real tandoor. Can't wait :-)
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My proper Naan with a plate of Keema & Aubergine curry :)
Tandoor Naan on a Tawa
350g plain flour
200 ml lukewarm Milk
2 tbs oil
125 ml plain yoghurt
1 tsp sugar
1 tsp dried yeast
? tsp salt
Butter
To a bowl add yeast, sugar and warm milk mix cover and let stand for 10 / 15 minutes now add yoghurt and mix and then add flour mix a little then add salt,
the dough will be sticky if needed add a little flour and kneed for 10 minutes put a tbsp of oil in a bowl and smear around place dough in bowl, using your hand spread the other tbsp of oil over dough, place bowl in a plastic bag.
If you need dough within 2 hours place bowl in a warm place, if not place in fridge remember to remove from fridge 1 hour before needed. When needed pull off a piece of dough about the size of a lime using some flour roll into a ball then start to form to the shape you want with your fingers you can use a rolling pin but be gentle you don't want to push the bubbles out of it.
Cook in your tandoor or oven as you normally would or do as I do cook on a tawa then under a grill.
Sorry I've tried to delete/move as it's in the wrong place but cannot if anyone can assist please
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fridgedoc that's a nice looking naan but it's a yeast based naan and you've posted it a thread for non yeast naan. It would probably have been better if you'd posted it the "pictures of your curries" section. I'm not getting at you but just thinking it's a pity that we have no active moderators as they could have moved your post to the correct section.
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Oooops!!!!!!!!!!!!!!!!!
No problem Stephen, we all make mistakes
I tried to delete it but no luck, have re-posted as a new topic
Humble apologies
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Oooops!!!!!!!!!!!!!!!!!
I tried to delete it but no luck
Humble apologies
Don't worry about it. Your naan looks very very good, I'm going to buy yeast and try your recipe. Could you just confirm how long do you preheat the tawa for and how long do you cook it in the tawa and then how long under the grill and at what distance?
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Don't worry about it. Your naan looks very very good, I'm going to buy yeast and try your recipe. Could you just confirm how long do you preheat the tawa for and how long do you cook it in the tawa and then how long under the grill and at what distance?
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Hi Goncalo
tawa needs to be hot (as hot as the wall of a tandoori oven) careful how you slap Naan onto tawa, once on you cannot move it, allow bubbles to start to form then under the grill but keep an eye on the Naan as it will burn it's your judgement how close to flame and for how long, once cooked apply butter/gee and remove off tawa using an egg slice or pallet knife.
Any problems give me a shout, all the best