Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Unclebuck on March 21, 2008, 07:52 PM
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UB'S NAAN BREAD V2
RESTAURANT STYLE NAANS
INGREDIENTS:
2 cup plain flour
1 cup self rising flour
1 egg
0.5 Tsp salt
0.5 Tsp baking powder
1 Tsp oil
1 cup warm water
1 cup milk
1 Tsp yeast (optional)
1 Dsp sugar (optional)
Additional oil for brushing
METHOD
1. Mix warm water and yeast and set aside (leave for 2 min)
2. Sieve flours add backing powder, salt, sugar and mix in bowl
3. Whisk egg, milk, oil.
4. Add warm water to flour mix.
5. Slowly add egg, milk, oil mixture, little at a time you may 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.
6. Rest dough for 2 to 3 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 into 4 to 5 balls. Add garlic, coriander at this point (optional)
8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 1 - 3 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 dont.
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, gently brush with oil.
10. Flip bread - brown the blisters. Done
Enjoy Unclebuck!
NOTES
Tsp = teaspoon 5ml
Dsp = dessertspoon 10 ml
Tava or Tawa is a heavy side less pan, any heavy flat tray will do.
don't knead the dough the dough needs to be sticky and soft so blisters will rise
Fillings/toppings i.e. garlic/coriander can be put in the dough or sprinkled on top at stage 9.
yeast can be omitted i use it just for extra rising - you will still need the warm water
The naans freeze really well
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Ive had to go back to my original recipe after a recent visit to a restaurant, so heres the V2 there lighter, sweeter, fluffier with a crisp base and more blisters.
I'm now totally happy with em!! ;D
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delicious looking... will be trying out again.... my last naan never turned out well.
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thanks chris ;D let me know how you get on.
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Thous Nan's look bang on UB i can almost taste em, ive got freezer full of your base gravy this looks like just what i need to mop up all those currys.. ive got friends coming around tomorrow looks like I'll making hot cross Nan's :)
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Thanks Vinda
looks like I'll making hot cross Nan's :)
Hot cross naans! now thats something i gotta see!, enjoy your meal. :D
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Done this last weekend and they went down really well, I doubled the recipe and kept to 1tsp yeast - the freeze really great the only trouble is i cant keep them in there! they've all been eaten.. ;D cheers Vindaloony.
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Hi UB
naans are something I make regularly
I had a bought one, the other day, and was a bit upset at how light and fluffy it was compared to some of mine
So I'm doing something little wrong somewhere (probably cooking temperature)
I've never tried naans with yeast before
Although that's not a BIR thing to do, I reckon it's certainly worth a try
Your pictures look amazing
You can almost smell them
This is one to try
Thanks for the post!!
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Hi Haldi thanks, you can leave yeast out if you wish its defo not a restaurant thing like you say. most restaurants have a tandoor so can get instant rising without the need to use it. hay are you the person who has a tandoor?
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Hi Haldi ;)
I made up a batch of CA'a naans last week, but I'd run out of normal SR flour so I mixed it half and half with Mcdougals supreme sponge flour, they had a lighter, fluffier texture than normal, it might be worth a try although I wouldn't necessarily advocate replacing all the SR flour with the supreme sponge flour as they might turn out to be a bit too light and fluffy. :)
BTW thanks for the recipes, UB.....I've added some to my to-do list. :)
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Your welcome Domi :)
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hey, are you the person who has a tandoor?
Yes I am, but I have a tava that I rarely use
When I want to make naans, I have to heat the tandoor for at least half an hour.
That's quite a bit of gas at full blast
The tandoor clay walls need to be really hot, or the dough won't stick and the naans don't rise
If I'm not doing chicken tikka, it's not worth it
Anyhow, I tried your recipe
I got a very light & tasty result
Thank you
I had a minor snag with the recipe
The dough was (as warned) very sticky
I couldn't work with that texture so I added more flour
Sorry I had to change it, but mine was almost like a glue
Maybe I did something wrong
But I still got a very good result
I will use yeast again
Thanks again
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cool ;D great pic! i rub my hands in oil to separate the dough then use a little flour to get the desired shape too. did you make em in your tandoor?
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cool ;D great pic! did you make em in your tandoor?
No, this was on the tava
There is something about the tava's cooking simplicity that I love
I must use it more
The only other thing I cook on it is chapattis
How about you?
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cool ;D great pic! did you make em in your tandoor?
No, this was on the tava
There is something about the tava's cooking simplicity that I love
I must use it more
The only other thing I cook on it is chapattis
How about you?
only naans really, i really want to get a tandoor - im gonna try and make one this summer all-though i think this recipe would probably explode in a tandoor because of all rising agents :o
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i really want to get a tandoor - im gonna try and make one this summer all-though i think this recipe would probably explode in a tandoor because of all rising agents :o
I've had my tandoor nearly three years now
It runs off bottled propane
When I first had it, it sat outside covered (when cooled) by wood and plastic sheeting.
But as the year drew on and autumn arrived, I grew more concerned by a possible snail or slug occupation.
It doesn't bear to think about, does it?
There were also a few pipes and jubilee clips that started to rust.
I moved house and now keep it in the porch
So everything worked out.
If you are building one, I would assume that it will be outside
Consider the slug problem before you build it
Positioning will be critical
I don't know how you will construct yours, but I bet it will be heavy and hard to move.
The tandoor heat retention is phenomanal
OK, it takes an hour to get going, but it can take seven hours to cool down
I can turn off the central heating in winter after using the tandoor!
I simply open my porch door and the heat rushes in.
It can also generate quite a bit of smoke
"Beware the falling Naan"
They set on fire and are hard to get out
If your tikka marinade is a bit oily or excessive, it drips a lot and burns
Mind you, that does smell very, very nice.
The fumes set off my smoke alarm!!
When I have been tandooring and my wife has come home, she tells me it can be smelt half a road away.
Unfortunately she doesn't enjoy BIR as much as me
A tandoor could be more damaging than an affair!
I hope you do get something together
I only know of one other person with a tandoor, and he dissapeared from this forum ages ago
Tandoors are far more than another oven, they are entertainment and conversation pieces.
It's a real mindblower when you first slap a naan on it's wall.
If you do make a tandoor, you will still need certain tools
Long skewers for tandoori and tikka, and scrapey/hookey thing to get naans out
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If your tikka marinade is a bit oily or excessive, it drips a lot and burns
Mind you, that does smell very, very nice.
<Drooooooollllssssss> I can smell it right now Haldi :o
Now you've really made me want a tandoor, if only for the joy of the "affair" :D
BTW aren't smoked snails supposed to be an aphrodisiac? :)
George has posted about building a tandoor, I must admit to feeling a pang of jealousy, my husband's a builder by trade but I just can't convince him that we need a tandoor as he's happy with the nans and tikkas I make now :'( although I'm working on it ;D
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interesting post haldi, yeah its going to be outside its just going to be wood/charcoal fired - its not essential as you say just a party piece really ;D.
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interesting post haldi, yeah its going to be outside its just going to be wood/charcoal fired - its not essential as you say just a party piece really ;D.
I'm going to get one for this summer (charcoal one), already got a good BBQ built with the intention of keeping a pre made curry hot on it, while doing tikka and naan in the tandoor.
This is presuming we are going to get a summer this year:)
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I'm going to get one for this summer (charcoal one), already got a good BBQ built with the intention of keeping a pre made curry hot on it, while doing tikka and naan in the tandoor.
This is presuming we are going to get a summer this year:)
Hi Jethro
I've heard that the charcoal ones are meant to be better than gas.
They give an extra smoked flavour
I hope it comes together
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That's the finest looking naan I've seen yet! Do they taste & feel like the real deal?
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That's the finest looking naan I've seen yet! Do they taste & feel like the real deal?
Thanks Davy,
Yeah they taste, look, feel like the real deal IMHO, but it dose take practice get em too thick and they can go a bit stodgy and you dont get good air/blisters.. I make em all the time now do a batch load and freeze them. :)
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I had to last night! ;D I couldn't resist! ;D I knocked up a batch and they are the business. As good as my local TA. I think I would add a bit more salt and I omitted the sugar and yeast but the smell, the texture was all there. One more thing for those that want them to be like the absolute exact. Once cooked wrap them in tin foil and keep warm in a tea towel or something. They come out same as a TA delivery. This would explain why your restaurant ones are slightly crispier as you get them straight off the hob! Such a simple thing that I have over looked when making is to just flip em over never mind the grill!! As UB says Griddle or Tava up full plenty of heat before dropping them on. The dough mix as well wet and sticky almost but not quite bordering on a batter! Im afraid I blasphemed though and used a rolling pin as the dough went every direction but where I wanted it to. More Practice me thinks!! Once again though your right they would be better without being rolled as you get the unevenness. Your are genius sir!!! ;D Cory if you are reading this or SG promote this man!!! :D
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I had to last night! ;D I couldn't resist! ;D I knocked up a batch and they are the business. As good as my local TA. I think I would add a bit more salt and I omitted the sugar and yeast but the smell, the texture was all there. One more thing for those that want them to be like the absolute exact. Once cooked wrap them in tin foil and keep warm in a tea towel or something. They come out same as a TA delivery. This would explain why your restaurant ones are slightly crispier as you get them straight off the hob! Such a simple thing that I have over looked when making is to just flip em over never mind the grill!! As UB says Griddle or Tava up full plenty of heat before dropping them on. The dough mix as well wet and sticky almost but not quite bordering on a batter! Im afraid I blasphemed though and used a rolling pin as the dough went every direction but where I wanted it to. More Practice me thinks!! Once again though your right they would be better without being rolled as you get the unevenness. Your are genius sir!!! ;D Cory if you are reading this or SG promote this man!!! :D
;D PMPL ;D
Thanks for the feed back. Glad you enjoyed them!
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Great looking nans, though if you don't have all the kit i.e. a tandoor et al, I find that pre heating a heavy based frying pan or griddle and at the same time pre heating the grill. Drop the nan on the frying pan and when the blisters start to appear get the pan and pop it under the grill, the top of the bread puffs up a treat, I suppose it sort of replicates the conditions found inside the tandoor, with direct heat contacing the back of the bread and high radiated heat acting on the top of the bread, go on try it you'll like it ;D
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Great looking nans, though if you don't have all the kit i.e. a tandoor et al, I find that pre heating a heavy based frying pan or griddle and at the same time pre heating the grill. Drop the nan on the frying pan and when the blisters start to appear get the pan and pop it under the grill, the top of the bread puffs up a treat, I suppose it sort of replicates the conditions found inside the tandoor, with direct heat contacing the back of the bread and high radiated heat acting on the top of the bread, go on try it you'll like it ;D
Hi Liam, i cant argue with that, BTW welcome to the forum!
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UB,
you've got something definitely very special here.
i must admit i was a bit sceptical (i make bread a lot and did not like the liquid ratio - sticky as u say).
what i failed to realise is there is no need to knead this dough even if u put yeast in as i did. just enough flour to get it into a ball.
i must admit i did not mess about with the intricacies either - i dump all the powders in my bowl followed by the liquids. i left the egg out but know its better with than without.
i'm not sure on the cup size and converted 1 cup as 8oz.
sceptic no 2 - the pat a cake trick - i thought the liquid ratio would make rolling pin hardwork so thought i would give your trick a go.
wow! i could almost picture myself in a BIR chucking the naans back and fro. i did struggle to get the edge thickness down (and cheated with the rolling pin).
these naans flew off the plate much faster than normal (and much faster than i could chuck them around). for me i going to try using all plain flour as i think the self raising gives a bit of a taste (can't describe it).
simple the best i've cooked and don't see them getting much better than this. ;D
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UB,
you've got something definitely very special here.
i must admit i was a bit sceptical (i make bread a lot and did not like the liquid ratio - sticky as u say).
what i failed to realise is there is no need to knead this dough even if u put yeast in as i did. just enough flour to get it into a ball.
i must admit i did not mess about with the intricacies either - i dump all the powders in my bowl followed by the liquids. i left the egg out but know its better with than without.
i'm not sure on the cup size and converted 1 cup as 8oz.
sceptic no 2 - the pat a cake trick - i thought the liquid ratio would make rolling pin hardwork so thought i would give your trick a go.
wow! i could almost picture myself in a BIR chucking the naans back and fro. i did struggle to get the edge thickness down (and cheated with the rolling pin).
these naans flew off the plate much faster than normal (and much faster than i could chuck them around).
simple the best i've cooked and don't see them getting much better than this. ;D
Im glad you liked it and thanks for the feedback :)
for me i going to try using all plain flour as i think the self raising gives a bit of a taste (can't describe it).
I have to agree
please let know how you get on with all plain flour... I have left it out once myself but they just didnt get light enough? but that may be down to technique but I'm still unsure.. Ive left SR flour in the recipe as i think it makes it a bit easier for us amateurs using hobs (except haldi who's got a tandoor) ;D
Thanks UB. ;)
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I added a bit more salt second time round, but forgot to put in the baking powder DOH! :P Third time round I tried the yeast but they were too light compared to what I am used to. I recon if I had added more salt first time round they would have been bang on for my local anyway. I think any difference would only come with a tandoor or pizza oven but for all the difference, I will stick to this method and maybe fork out ?40 for a decent griddle in the future. ;D
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I forgot to mention. I picked this excellent tip up off Manjulas website on You Tube. Instead of flouring your worktop or chopping board put the flour in large basin and just dip the dough in both sides and roll as normal. Far less mess all round. Your missus will love you for it too! ;D
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I forgot to mention. I picked this excellent tip up off Manjulas website on You Tube. Instead of flouring your worktop or chopping board put the flour in large basin and just dip the dough in both sides and roll as normal. Far less mess all round. Your missus will love you for it too! ;D
Thanks Davy thats a good tip! considering this is a sticky little monkey to say the least!! ;D
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UB - it seems your naan recipe is getting good reviews. I didn't try it because it mentions yeast, which whenever I've used in naan in the past has given it an unpleasant undertone taste.
I've been using the Pacman naan recipe (no yeast) and while these are good, they are not as fluffy as your typical BIR.
Why do you mention the yeast as optional? What different results with it "in" vs. "out"?
Thanks!
J
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Personally I feel in is too light and fluffy to mimic my local TA. Out for me is better just remeber to make the dough sticky so when you pull it out of the basin the rest sticks to the bottom. I feel this is also key to sucess. The yeast version still gives a good naan but I prefer the non yeast,
Davy
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Hi joshallen2k, yep as Davy says.. it gives xtra lift its not fundamental but i like it, some people don't, some people are allergic to it. Its totally up to you just remember you will still need the warm water. UB.
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I tried these tonight - minus the yeast. I also added a tsp of kalonji seeds.
The results were my excellent - better than a lot of naans I've had from BIRs out of tandoors. :D
They were also the ugliest naans I've made to date. I need to get used to the stickiness, but as someone else pointed out that's key.
Question - you mention oiling the surface of the naan before flipping them. Am I right to assume that the skillet (I'm using a large heavy cast iron one) should be lightly oiled as well?
J
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They were also the ugliest naans I've made to date. I need to get used to the stickiness, but as someone else pointed out that's key.
Dont tell the naans there ugly ;) they wont like it :) - just practice thats all - trust me ive had some disasters
Question - you mention oiling the surface of the naan before flipping them. Am I right to assume that the skillet (I'm using a large heavy cast iron one) should be lightly oiled as well?
I dont oil the tava that i use as its non-stick, but if your skillet is sticking then a brush with oil wont hurt.
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For anyone whos not to sure what a tava is heres one
TAVA OR TAWA - click pic for more info on tava's
(http://www.indusmall.com/products_images/IND50-CCK-07034-small.jpg)
(http://en.wikipedia.org/wiki/Tava)
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Do they taste & feel like the real deal?
Yeast is not used in "the real deal" (british indian restaurant) naans. And please dont ask me to prove it! :P
The dough mix as well wet and sticky almost but not quite bordering on a batter!
The dough should not be sticky. Your dough is not stiff enough. Add more flour and/or less liquid.
More Practice me thinks!!
Stiffer dough me thinks!!!
just remember to make the dough sticky so when you pull it out of the basin the rest sticks to the bottom. I feel this is also key to sucess
I disagree. The dough should be stiff enough to come away cleanly from the basin
I need to get used to the stickiness, but as someone else pointed out that's key
Its not key at all josh. Make your dough stiffer!
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Tamala did you get out the wrong side of the bed? no ones going to ask you to prove anything. This recipes asks for a sticky dough... yes sticky with no kneading - the pics speak for them-selfs.. if youve got a recipe feel free to post it.
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Tamala did you get out the wrong side of the bed? no ones going to ask you to prove anything. This recipes asks for a sticky dough... yes sticky with no kneading - the pics speak for them-selfs.. if youve got a recipe feel free to post it.
Dough! Lighten up! "Prove it" was supposed to be a pun and a joke UB! ::)
The recipe also claims to be "restaurant style naans". Im simpy pointing out that this is not the case in a couple of ways. They dont use yeast and their dough is not so sticky and nor need or should it be. People would be best advised to stiffen the dough, in my opinion. People can make their own choice of course. Im sure the recipe produces perfectly acceptable naans nevertheless, if you can get the dough from your hands to the tava ;)
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Tamala,
this is one that needs trying out to appreciate what's happening.
i must admit i was very sceptical (as you point out it's not conventional at all in terms of bread making) but now i am totally sold.
i'm no master baker (of course) but i make pizza dough and bread all the time. i know that kneading is very important but we (home cooks) have to accept we've not got the equipment and therefore need to improvise somehow.
what i do know is that with this recipe there is no need (sorry pun - i did like yours so could not resist) to knead. the high proportion of water has the effect of making the finished "bread" very soft. it also makes it very very sticky.
what mr clever (UB) has stumbled on is a way of dealing with the stickiness and get a top notch product - hence the pat a cake trick and throw the rolling pin away.
i too got very ugly (the dough only wants to stretch in 1 direction making the thing long and narrow not pear shape) shapes but the family were totally sold on the taste (much better than the KD recipe).
during the "throwing" of the naan from hand to hand i added a sprinkling of extra flour to keep the surface from sticking - the aim is to keep the inside volume wet/sticky but the outside floured just enough for the pat a cake trick to work.
as UB says we now just need to develop our pat a cake skills.
Tamala i would much appreciate your thoughts on the use of self raising flour - i find this adds a sort of sconey aftertaste whereas using plain flour with bicarb does not - is this right.
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Dough! Lighten up! "Prove it" was supposed to be a pun and a joke UB! ::)
I got it! ;D ;)
and the other two!
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I tried these tonight - minus the yeast. I also added a tsp of kalonji seeds.
Are kalonji seeds the same as onion (nigella) seeds or is there a difference?
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Dough! Lighten up! "Prove it" was supposed to be a pun and a joke UB! ::)
I got it! ;D ;)
and the other two!
yep got it... arh back to bed for me :)
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Tamala,
this is one that needs trying out to appreciate what's happening.
i must admit i was very sceptical (as you point out it's not conventional at all in terms of bread making) but now i am totally sold.
i'm no master baker (of course) but i make pizza dough and bread all the time. i know that kneading is very important but we (home cooks) have to accept we've not got the equipment and therefore need to improvise somehow.
what i do know is that with this recipe there is no need (sorry pun - i did like yours so could not resist) to knead. the high proportion of water has the effect of making the finished "bread" very soft. it also makes it very very sticky.
what mr clever (UB) has stumbled on is a way of dealing with the stickiness and get a top notch product - hence the pat a cake trick and throw the rolling pin away.
i too got very ugly (the dough only wants to stretch in 1 direction making the thing long and narrow not pear shape) shapes but the family were totally sold on the taste (much better than the KD recipe).
during the "throwing" of the naan from hand to hand i added a sprinkling of extra flour to keep the surface from sticking - the aim is to keep the inside volume wet/sticky but the outside floured just enough for the pat a cake trick to work.
as UB says we now just need to develop our pat a cake skills.
Thanks jerrym, as always a full and constructive post - LOL I particularly like this bit "mr clever" :) :D ;D
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Hi SnS.
"Are kalonji seeds the same as onion (nigella) seeds or is there a difference?"
There the same mate CA puts these in his naan also.
click pic for wiki info
(http://upload.wikimedia.org/wikipedia/en/thumb/2/2c/Black_Onion_Seed.JPG/150px-Black_Onion_Seed.JPG)
(http://en.wikipedia.org/wiki/Kalonji)
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opps deleted me own post ::)
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Let me clarify my experience with the stickiness. The dough itself in the bowl is very sticky, yes. But following UB's note to oil the hands and "heavily" flour the surface before flattening the dough, the naans before going on the tawa/skillet are not sticky at all. Rather they are mostly dry and very pliable.
My local BIR has a glass window that patrons can see into the tandoor area where the naan and tikka are made. When I see them preparing naan, they are very clearly as soft and pliable as UB's. The "throw between the hands technique" seems well-suited to a softer dough. In fact these are the only naans I've been able to really utilize that technique with. Most others are too hard in texture that I've resorted to rolling or pulling into shape.
From that perspective, I'd say these are quite BIR.
SnS - yes kalonji=nigella=wild onion seeds.
J
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Let me clarify my experience with the stickiness. The dough itself in the bowl is very sticky, yes....From that perspective, I'd say these are quite BIR.
No, the dough (in British Indian Restaurants at least) is not sticky at this stage. You really dont want them gooey inside or with loads of loose flour stuck to the outside (though I take the point about not kneading the dough too much)
Check out the Balti Kitchen videos that were on here somewhere I think (Ray Graham posted them yonks ago).
But hey! If youre happy thats all that counts!
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Definitely not gooey inside, nor does the little extra flour at the flattening stage cake the outside.
As Jerry mentioned, you really need to try them to appreciate.
J
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As Jerry mentioned, you really need to try them to appreciate.
Yes, maybe so, but I dont need to try them to recognise how the recipe differs from typical BIR practice. As I said, if it works for you, thats great and all that counts (for you that is) :)
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thats great and all that counts (for you that is) :)
and vindalooney and haldi and jerrym and ME!
made some excellent naans with this today ;D another great recipe UB thanks again.
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Tamala,
typical BIR practice
are u able to help us understand exactly what the differences are. if we can get the BIR result without the stickiness then that would be a dream come true.
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I too would love to see some of these Genuine BIR recipies ::) Tell us how we should be doing it Tamala ;D
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UB,
made the naans again tonight with mod to use only plain flour ie no self raising.
the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".
i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.
so in conclusion think we should stick with the original spec.
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UB,
made the naans again tonight with mod to use only plain flour ie no self raising.
the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".
i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.
so in conclusion think we should stick with the original spec.
Hi jerrM, Thanks for the feed back.. I cant help to have a little tinker myself when i get some spare time. I will let you all know how i get on.
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My first attempt with the recipe minus the yeast plus a bit more salt gave me what I thought to be as close as to my T/A. Did you give it the full three hours proving time Jerry? Maybe the type of flour may also have some bearing on it. I was just using cheap supermarket type. I also felt second time round as well as forgetting the soda :-\ I may have added too much oil. I may even try without any. I managed to get my modified KD recipe to bubble up nicely so I'm off down stairs now to check the recipe! Maybe there is a clue in there :D One point about the KD modified I used to use. It definately got better with age. I kept the dough in the fridge overnight and the next day naans were better!
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As I thought. Here is the Kris Dhillon recipe i modified and the results were good. Strangely this recipe calls for only SR flour
1lb SR Flour
1 tsp salt
1/2 tsp baking podwer
4 Tablespoons plain yoghurt
2 eggs
1/4 pt milk
oil for brushing
I omitted the oil all together in this recipe. I mixed the eggs,milk and yoghurt together and added to the dry ingredients as UB did but my mix wasn't as sticky. It has been a while since I made these but i can say they went up like a house on fire with plenty of bubbles and the dough was even better next day ;D Coupled with UB's technique these should be great!
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Davy,
thanks for your thoughts.
i too feel it's worth a little time to crack this.
do you get a sort of "sconey" after taste with self raising flour (just checking it?s not just me)
i did not leave the 3 hrs but it did double in size (i put it in my electric oven and keep switching it on a little now and again to keep it around 20C which speeds up the proving to around 1 hr).
your right the flour will have a bearing. i'm also using cheap supermarket but it works fine for pizza dough which i make.
until now i've used KD's yeast recipe (sometimes with yoghurt, sometimes with milk).
what i have found is that caster sugar works better than normal granular sugar - gives a better sweetness. mine also bubble's up nicely.
i've never thought of leaving overnight - will have to give it a try.
have never made the KD quick recipe nan due to this sconey taste that i don't care for.
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are u able to help us understand exactly what the differences are. if we can get the BIR result without the stickiness then that would be a dream come true.
I too would love to see some of these Genuine BIR recipies Tell us how we should be doing it Tamala
As I've already said:
First and foremost, LOSE THE YEAST!
Secondly, MAKE A STIFF BUT PLIABLE DOUGH (not all "sticky")!
Also (for a basic BIR plain naan):
Use only SELF RAISING FLOUR (LOSE THE PLAIN FLOUR)
Add SALT
Add SUGAR
Add WATER/MILK
Add BAKING POWDER (optional)
Optional extras for a richer,tastier, dough:
Add EGG
Add GHEE
Add YOGHURT
Why don't you check out some of the other naan recipes on here? They are closer to the "real deal"
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UB,
made the naans again tonight with mod to use only plain flour ie no self raising.
the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".
i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.
so in conclusion think we should stick with the original spec.
Your results and your conclusions really puzzle me jerry.
Ive never noticed a "sconey taste" from using self raising flour (compared to plain flour). Anyway, BIRs generally only use self raising flour.
If by saying "the magic is gone" you mean that they didn't rise as much, you probably didn't activate the yeast or prove the dough sufficiently. By using plain flour, instead of self raising flour, you're obviouly going to get less rising anyway. Anyway, BIRs do not generally use yeast.
In conclusion, I think you should lose the yeast and use only self raising flour (if you want pucker BIR naans that is)
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Tamala,
many thanks for persevering with us. which recipe do u feel is closest to BIR so that we can try it for comparison.
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Also (for a basic BIR plain naan):
Use only SELF RAISING FLOUR (LOSE THE PLAIN FLOUR)
Add SALT
Add SUGAR
Add WATER/MILK
Add BAKING POWDER (optional)
Optional extras for a richer,tastier, dough:
Add EGG
Add GHEE
Add YOGHURT
With the exception of the plain flour looks just like the ingredients in UB's recipe?! I don't use yeast as I tried it and it's not for me. I think two things seem relevant here. 1. We most likely are after different tastes as our own locals are almost certainly going to vary in flavour in terms of lightness and sweetness but going by most of recipies here we are all in the ball park. 2. Technique and I think this is the biggie! We don't have tandoors so things aren't going to turn out to the letter. However the griddle or Tava method is the best option I have tried and it gives me what I consider the real deal. Jerry the sconey flavour you talk about is in my past experiences usually made worse by oven cooking and I am adding browning under the grill the that statement. I would just flip them over as UB said if you aren't already doing that. Secondly are you sure you are rolling them thin enough? Throwing them as UB does can lead to a thick naan that is rather stodgy if you haven't quite perfected the art! How much salt are you using? I upped it to 1 tsp for UB's recipe. ;D
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Tamala/Davy,
to sort this sconey taste i'm going to make the KD quick nan ie self raising flour reducing the ingredients to only those listed by Tamala (no oil, no egg - i don't generally add anyway). i will add the baking powder as i think this makes for more bubbling.
i'm going to make the liquid ratio the same as UB's (unless any better ideas).
i do tend to keep the salt high and i did add 1 tsp last time. i haven't perfected the art yet - it's going to take a while and yes on the last go i did not roll out the edges (i did the 1st time) but we were ok on the thickness/stodginess. i cooked them in my cast iron pan and did just flip them over.
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Just some updates on this and some tips if i may.
Yeast - Probably not done in the trade (all tho i know one place that does) but reacts well on domestic hobs, Ive notice just baking powder give a heavy naan.
Sconey taste - this is down to baking powder and yeast, if one is omitted its still present and you cant get rid of it but it does hide easily with caster sugar Ive now use 2 heaped dsp's.
No kneed and keep it sticky - once you have pulled your sticky dough just ball it up with flour and throw into any shape you wish i don't kneed at all and i find it better if i don't.
Extra lift - Ive notice that BIR's moisten the back of the dough to help it stick to the tandoor liner this produces steam which rises though the bread and pushes up air pockets, i also recommend wiping your tava with ghee and light flick of cold water on the back of the dough just as you place the dough on the tava... [just a few flicks you don't want to lower the temp of the tava]
To egg or not to egg - yep it makes no noticeable difference its just a binding agent.
a few pic's below.
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Is a "Tava" a cast-iron or non-stick surface? I've seen both for sale (neither called a Tava).
I've been using a cast-iron skillet that's getting to the end of its days. Thought I'd try getting a Tava.
-- Josh
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yes it is
looks like this
(http://uk.wrs.yahoo.com/_ylt=A0WTf23z5pVI_U4ADS1WBQx./SIG=120m29p08/EXP=1217869939/**http%3A//www.shreejiindia.com/images/tava2.jpg)
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Yes non-stick?
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Yes non-stick?
The one i got is non stick but its doesn't have to be just season it.
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Hi UB and all,
I have even tried making a dough that isn't as sticky and rolling out as normal with good results. I do have two burners going under the griddle though so plenty of heat. I tried putting water on the base too and it did make an improvement to the appearance and flavour. Despite many thoughts to the contrary I still think that UB's addition of one cup of plain flour gave me the closest taste to my local T/A's ;)
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Hey, just been out and bought a tavva and am giving the naans a go tonight, i let you know how it goes.the pictures look fantastic,I just couldn't resist giving them a try.
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followed the recipe and its been sat for 2 hours 15 minutes, and im not sure its risen much. texture has changed though, its not sloppy any more, its more like a gummy consistency now. should i be worried that it hasnt risen yet?
been over 3 hours now, hasn't risen at all really, consistency is thick not sloppy, but very sticky to the touch. dunno what i've done wrong...
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The yeast and sugar hasn't reacted
It could be for a couple of reasons
Maybe the naan mixture is somewhere too cold
The yeast might have gone off
Are you sure you put the sugar in and mixed it really well?
If the yeast can't find the sugar then there will be no reaction.
I hope some of this helps, because this is a great recipe and the naans should rise really well.
My naan dough doubled in size
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right,
thinking back, the yeast i used, it has several sachets in the pack and i used one that was already open, so it could've been that perhaps?
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I tried this, with the yeast because the pictures of the ones you made without yeast looked a lot flatter than the naans I've eaten in Swedish restaurants. I really liked it, though the yeast ate all the sugar so that the breads weren't as sweet as I had wished. Next time I'll add more sugar, but I will use the recipe again, it was very simple.
I also fried it in a normal frying pan, which worked just fine for me.
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Hi
Just tried the nan recipe and ive obvoiusly done something wrong. There isnt any way i can make a ball out of the mixture its too sloppy.
did i add too much of the egg, milk, oil mix?
im just starting out at this BIR at home so any help would be great.
Thanks
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hi grandmasterew you could try adding more flour until you can mould it then leave it to rise.
hope this helps
regards
gary
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it is very tacky/sloppy. the 1st time i made i thought i'd never be able to get it out of the mixing bowl and into a ball. sometimes u can get the measurements out by human error and that can make things worse.
i find i prefer the dough sloppy than the other way as the naans turn out softer.
i just add flour until i can get into a ball and then cut into the individual smaller balls. a mixture of flour, rolling and the pat a cake trick towards the end are then what's needed.
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I'm probably going to try making these for a Curry party I'm hosting on Saturday. My question is: How long do they last, and what's the best way to store them? I was going to make them tonight...so my question is should I just toss them right in the freezer when they cool? Or will they still be OK come Sat if I toss them in the fridge (or should I just keep them in room temp - wrapped up or something)
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i don't know so only a best guess - freeze them.
i use mine the same day. any leftover the next day are rock hard and good only for toast.
i would try to make early on the day u need and then microwave when needed.
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Well, I gave this one a go yesterday. No yeast, just used the Self-Rising flour.
And Yeah...let's just say I had Gord Ram behind me the whole time going
Ramsay: "What are you doing man!?
Me: "I dont' know Chef."
Ramsay: "Well that's painfully obvious! I mean, are you serious? Are you ()&*)*ing serious? Look at it....just #**#ing look at it!!!"
Me: "Yes chef."
Ramsay: "Now tell me...what does that look like to you?"
Me: "...it looks bad chef."
Ramsay: Wrong. It looks WORSE then bad. It looks bloody ghastly! Pathetic...it looks like s*@t!!"
Me: "I'm sorry Chef. I'll make it right chef."
Ramsay: /facepalm "No...no f$#k off. Shut it down, clean it up, and GET OUT!"
Me: "But Chef, I-"
Ramsay: "I SAID GET OUT!!!"
I don't think it's a problem with the recipe of course, it's just my utter lack of experience in working with raw dough - in fact this is my first time doing that at all period. The stickyness of the dough seems to make it challenging for even people who are more experienced with that sort of thing...perhapse this wasn't the best way to get my feet wet.
I think for now I'm just going to have to find the breads at a grocer or something. For now at least. Maybe I'll experiment next time with something else like...a frozen mini pizza...or...pretzel...or something.
*Sobs* they look so delicious tho :(
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like the banter Malachyte - being a fan of Gordon (would not like him looking over my shoulder though).
try the naans at the link below for a starter - it saved me until i could master the "ghastly" stuff. once your happy then return for a 2nd go at UB's.
also don't forget with SR flour to leave the dough when mixed for at least 1 hr (makes big difference in the softness of the cooked naan).
http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html)
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Yeah, I was having issues with it not rising for whatever reason (it seemed like I didn't even mix it properly to begin though! Lack of experience thing...so I'm not positive)
When I cooked them, they were just too thin, and crispy, although a couple of them I purposely used more dough, and made them a bit thicker, and didn't cook them quite as much.
THOSE from a texture standpoint started coming together with decent texture (...on...maybe 1/3 of the bread), but when I tasted it, it was just like tasting a mouthfull of flour >.<.
So, yeah, I might play with that other recipe a try and see what happens :). We live, we lern, we try again.
First curry I ever made, before I discovered this site, or learned about curry bases etc was just a standard chicken curry. I didn't catch the "Add two cups of water, and simmer for an hour" part, so I pretty much with meat that was just coated with oil and spices :-X!! I've improved in that department since then...so I'm going to do the same with these Naans if it kills me!
...for the sake of my guests though this weekend, I might be good and just pick up something from the indian 'mart on my way home ;)
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Yeah, I was having issues with it not rising for whatever reason (it seemed like I didn't even mix it properly to begin though! Lack of experience thing...so I'm not positive)
Hi Malachyte. I suspect the problem you have with "rising" (bubbling) is not to do with your perceieved "lack of inexperience". Can I suggest that you check out my naan recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0
In particular, look at the latter posts and also note the suggestions regarding making the dough "rise".
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what's the best way to store them?
Hi Malachtye,
Unless you're going to use them within a few hours, the best way to store them is to cool them (otherwise they will produce condensation and go soggy), wrap them in a freezer bag, and freeze them. Then microwave them for about a minute on full power (no particular need to defrost them first). I do it all the time and it works just fine.
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Hi,
i had a go at making these & follwed instructions to the letter. I ended up with a bowl full of dough that doubled in size but was was the consistency of loose porridge? I couldnt pick it up lol. I tried adding more flour & leaving for another hour but it never seemed to change consistency. Gave the wife a good laugh though, me tring to roll it out ;D.
Anyways thanks for the recipe UB. As the last few posts say which I never read ::) maybe for a first bash I should try one of the other recipes first ;)
cheers
Will
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I've just finished tidying away and my mixture is resting. Wil report later how I get on.
Can't wait ;D
Fast forward 2 hours ... well that didn't go to plan !!! Too muchliquid but an easy fix for next time :)
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i make naan as simple as i can but i do use the same proportion of liquid to flour that UB does and manage to work with the "quite wet" dough.
it may help to weigh both the flour and the liquid (i use 300ml of liquid to 450g of flour). the liquid for me is milk & water. if u add yogurt or say carnation is really messes up the amount of liquid needed and it becomes a tad trial an error.
the way to work with the "quite wet" dough is to use a good dowsing of flour over the top before starting to remove it from the bowl. then use a well floured worktop and roll it by hand into a sausage before slicing the individual naan pieces.
i then roll it partially with a rolling pin -again using plenty of flour and turning over and through 90 deg each roll. the important part though is to stop after a couple of rolls and use the "pat a cake trick". this is the final stretching to the required size by throwing the naan between your hands rotating it 90 deg on each pass (gravity tends to stretch the naan downwards).
try and watch or even ask at your local TA - it's difficult to explain in text only.
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Hmmm, my first attempt at these naans tonight and I didn't do too well. I left the dough to stand for a few hours, came back to it, and just couldn't work with it, it was too runny/sticky/gloopy, so I added more sr and plain flour. I managed to slap some on the tava but they burned quickly on the outside and didn't cook properly inside. I didn't get a lot of blistering, they were quite flat and tasted very floury. I'm away from home this weekend so I didn't have access to my usual cups...maybe I bodged the measures.
I'll try again tomorrow. :D
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nai,
i initially found i could not work it too. it just needs a bit of technique. i sprinkle flour over the bowl and use extra as needed to get the dough ball from the bowl. i then flour the work top and then roll it by hand into a long roll which i slice into portions.
again flour the work top and use rolling pin to get ~75% rolled out - adding a sprinkle of flour as needed to stop any sticking. the last 25% is then by the "pat a cake" trick. at this point the dough surface is not sticky but inside the dough is still sticky.
on the tarva - too hot and it will burn before cooking through. i use my 3kw hob on just over half and cook for about 2 mins on each side (till they are just getting brown). i then microwave (30 secs - 1 min) to finish off as i need them.
try to use weigh scales if u can for both flour and milk/water.
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Thanks JerryM. I only bought the tava yesterday, it was a cheap aluminium one from Appna in Dewsbury. As you say, I must have had it way too hot. I'm going to try again today and see how it goes 8)
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nai,
i thought about u the other day. i ended up with a real sticky batch of dough (must have messed up using the scales) - i ended up adding quite a bit of flour to recover.
the reason for the post was that the naans actually turned out on par with the best that i make. the important thing is to get a "light" dough that's just workable. by light u will know as dough is heavy when fully workable - the best i can describe is a bit like a cake mix. i use 66% liquid to flour ie 300ml to 455g.
i realise u've adopted CA's naan recipe and that's fine.
ps i left out the salt for the 1st time and saw no difference.
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just made some of these and they came out great its not so much the recipe i added coriander and onion seeds the the mix , its more cooking them in a dry pan on the stove as to doing them in the oven which in the past i have found dries them out, they have a nice flavour and even get little burnt patches that give it the tandor oven flavour definitely recommend cooking them this way
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its more cooking them in a dry pan on the stove
jamieb728,
totally agree - i have a heavy cast iron frying pan - i don't think the result would be the same in a thin frying pan (omelet pan). u've also got to get that balance of the amount of liquid right. i've just started using frozen yogurt (instead of just milk & water) and it's taking me a while to tweak the proportions (fresh yogurt needs more liquid , frozen yogurt needs less).
they've got to be within a certain thickness - if u get them too thick (say more than 5mm) they won't cook out properly.
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1 other thing i found making these nans i never rolled them out i used my hands and tossed them back and forth this seams to keep more air in them than if you roll them out and push all the air out this makes them much lighter
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jamieb728,
well impressed. i did start out the same using the pat a cake trick as i call it from the off but soon fell into bad practise - i part roll them out ~75% then pat a cake.
i know that what u say is exactly right though - will for sure make them much lighter.
school report for me - must (will) try harder
all the best,
jerry