Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Unclebuck on January 04, 2008, 07:03 PM
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UB's NAAN RECIPE - ILLUSTRATED
For continuity Ive keep this post to Cory anders format for easy reading
Background:
This recipe for home made naan breads, Ive been trying all types of recipes for naan breads from here and other sites although some are very good just havent been able to replicate the take away style? the trouble is that restaurants have the luxury of the use of a tandoor - so this recipe has been modded to achieve rising, blistering and getting that fluffiness at hob base temperatures.
This recipe will make 5 large naans.
Ingredients: photo 1
2 cup plain flour
1 cup self rising flour
1 egg
1 Tbsp Greek yogurt
0.5 tsp salt
1 tsp oil
1 cup warm water
1 tsp yeast
Method:
1. Mix warm water and yeast and set aside (leave for 2 min)
2. Sieve flours and mix in bowl
3. Whisk egg, milk, oil, salt, yogurt together
4. Add warm water to flour mix with hands
5. Slowly add mixture, a little at a time you will not need all the mixture. Keep mixing with hands this will be very sticky it WILL stick to your hands and WILL NOT leave the mixing bowl when pulled. Photo 2
6. Rest mixture for 2 hours (room temp) it will double in size. Will become light and soft.
7. Heavily flour side board, Rub hands in oil and separate dough in 5 balls. photo 3
8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 2 - 4 mm. don?t worry if makes a hole practice makes perfect. Make into any shape you like.. Leave the rolling pin the cupboard they just don?t look right if you do. Add garlic or any other topping at this point. Photo 4
9. Preheat tava or heavy frying pan (maximum), place dough onto tava and heat for 2 Min's or until base has gone golden brown. Photo 5
10. Flip bread - brown the blisters, remove from heat brush with oil (add coriander optional). Photo 6
Enjoy Unclebuck!
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sorry pics 1,2,3,4 are here
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pic's 1,2,3,4
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That looks really great, unclebuck. Interesting especially because I was just reading a forum about frying pans that mentioned using them for cooking naan as well as a few other types of flat bread. It looks like great minds (theirs and yours--certainly not mine! ;) think alike!
When I was visiting my mother, I noticed that she had a pizza stone. I thought that this might be a useful thing to try with getting the proper crispness to naan as well. It would certainly hold the heat better than a cookie sheet.
Our own naan experience was much like your earlier one. We had some good results with yeast-based ones, but never got them quite done enough--even with the oven on full blast. I think your method is likely to produce much more consistent results.
We don't have a tava, and I'd not heard of it before. Ever tried whatever wikipedia's references to tava fry or tava masala mean? I'm guessing you can use it similarly to a wok for quasi-stir-fry, but for the other, you just use it to make the final curry?
Thanks for sharing!
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That looks really great, unclebuck. Interesting especially because I was just reading a forum about frying pans that mentioned using them for cooking naan as well as a few other types of flat bread. It looks like great minds (theirs and yours--certainly not mine! ;) think alike!
When I was visiting my mother, I noticed that she had a pizza stone. I thought that this might be a useful thing to try with getting the proper crispness to naan as well. It would certainly hold the heat better than a cookie sheet.
Our own naan experience was much like your earlier one. We had some good results with yeast-based ones, but never got them quite done enough--even with the oven on full blast. I think your method is likely to produce much more consistent results.
We don't have a tava, and I'd not heard of it before. Ever tried whatever wikipedia's references to tava fry or tava masala mean? I'm guessing you can use it similarly to a wok for quasi-stir-fry, but for the other, you just use it to make the final curry?
Thanks for sharing!
hi ast, firstly thanks... A tava or a tawa is a heavy flat side-less pan used by Asians for flat breads etc.. heres one on this link http://cgi.ebay.co.uk/TRADITIONAL-INDIAN-IRON-CHAPATI-TAVA-TAWA-GRIDDLE-9INCH_W0QQitemZ290194530713QQihZ019QQcategoryZ98845QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
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Great pics UB those naans are looking good 8)
If it's any interest I got my tava on ebay and it's done me a treat, although I admit I have probabaly used it more to heat up packet naans :-X
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Thumbs up! I bet that took some washing up though :o!
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Looks great...how much milk did you use?
cheers
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Many thank's UB very interesting post. I've settled over time on KD's but will try your's next as it looks much better and like the real thing.
i have cast iron frying pan which i use if it's raining. however i bought a gas BBQ a few years ago (they are simply brill - i leave outside my kitchin door and use all year round). The difference it makes in cooking Nans is quite a suprise compared to the cast iron pan.
I also use caster sugar which gives it a much sweeter taste than normal sugar.
One question though which i have not been able to decide on myself - do they need the egg in?
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will try your's next as it looks much better and like the real thing
Sorry guys, but BIRs are unlikely to use yeast and wait for the bread to prove. Self-raising flour and/or baking powder are far more likely
One question though which i have not been able to decide on myself - do they need the egg in?
I asked this question of a baker friend of mine (cos I specify an egg in my recipe and I started to wonder why!). She said that it binds the ingredients and makes for a lighter bread.
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yep, egg will help rising and make the dough softer and the bread lighter.
a mix of self-rising flour and yeast will get the right texture and blistering on domestic hobs.
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Looks great...how much milk did you use?
cheers
1 cup mate :)
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OK I tried this recipe and followed it exactly. When cooked on a hot plate it did rise and bubble like a propper Naan and was very light. The only one problem, and I can't think what I did wrong is that it tasted very sour (I don't know if it was the yeast??? )and not sweet like the nanns I'm used to (or used to be, I'm in Oz now and they can't make nanns in the Indian restaurants I've tried in Brisbane, one restaurant's tasted like french toast gone wrong (http://www.mysmiley.net/imgs/smile/sick/sick0020.gif) (http://www.squidoo.com/clearpores-review-site/)). Any advice would be appreciated before I try this recipe again.
Ta ???
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rallim, i am going to try this recipe along with Cory Ander's this weekend. i also make my own bread now and again. in the past I've found the KD recipe for Naan to be pretty good - the supring element being caster sugar.
this does make a big difference in terms of sweetness compared to normal sugar.
unclebuck's recipe does not have any sugar where as KD and Cory call for 2 table spoons in 450gm and 1000gm respectively.
i am going to put 2 tbsp of caster in when i make Unclebuck's.
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yep sugar is a good idea also sometimes i use honey!, as much or little as you want depends on how you like it
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WOW WOW! i try this nann recipe last night with some left over curry, it was bloody fantastic!!, when they was still hot i drizzled some honey over the top. ive been made breads for years but this was very quick and got light, fluffy and bubbley nanns... thanks UB im off to make some more ;D
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tried both UB's and CA's naan with the same meal. i cooked both on gas BBQ and therefore can't comment on results for hob.
i did put the egg and 2 tbsp of caster sugar in both. i also did not mess about on the making side (powers in, liquid in, mix, knead).
the testers knew there were 2 types but could not distinguish between and said "naans were fine" (their definition of fine being not bad at all).
i favoured UB's as i think a yeast base gives a nicer taste. i'm not 100% sure but think the self raising flour gives more of a pastry after taste.
i personally did not think there was not sufficient difference to change from normal KD recipe though.