Curry Recipes Online

British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: Paul1980 on October 27, 2009, 02:08 PM

Title: Naan Recipe
Post by: Paul1980 on October 27, 2009, 02:08 PM

Hello all
Can you let me know which is the best Naan recipe on here?
Thanks

Title: Re: Naan Recipe
Post by: Cory Ander on October 27, 2009, 02:13 PM

I don't think anyone is in a really good position to say Paul.

I suspect no one has tried all of the recipes and we don't have a recipe rating system to indicate what members, who have tried the various recipes, feel about them.

I suggest you squiz through the various recipes and note the comments made by the various people in them.

Sorry I can't be of more help....but I think you're in danger of soliciting some pretty spurious responses (which, no doubt, you'll receive)!  :P

Title: Re: Naan Recipe
Post by: Paul1980 on October 27, 2009, 03:40 PM

Which one do you use CA?
cheers

Title: Re: Naan Recipe
Post by: Cory Ander on October 27, 2009, 10:49 PM

Quote from: Paul1980 on October 27, 2009, 03:40 PM

Which one do you use CA?
cheers

Naturally, I use my own Paul http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0)

I have felt no need to change it because I am very happy with it.  However, I don't know how it compares with the other naan recipes on the forum because I haven't tried them.  I just make a judgement based on the recipes (I know what I feel are, and are not, typical BIR naan ingredients) and the contents and feedback in those threads.  Several other recipes have received very favourable reviews from many members (as you can see)  8)

Title: Re: Naan Recipe
Post by: JerryM on October 28, 2009, 09:15 AM

Paul1980,

i used the KD1 yeast naan recipe for yrs (i still do for special occasions).

rest of the time i'm a SR convert.

2 important things for me:
a) must leave the dough mix for at least 1 hr before using
b) better with more water initially c/w not enough and use extra flour when rolling

i'd also add that i use what i call the "pat a cake" trick to do the final thinning just before adding the naan to the pan/heat. this involves rolling out the naan with a rolling pin to probably something like 1/2 size then sort of flicking the naan from one hand to the other turning it through 90 deg on each flick (the naan extends due to gravity). takes a bit of practise. the reason for it is that it allows the dough to have higher proportion of water than would otherwise be possible. mine are very sticky as i start to roll out.

i've also found i don't really need the sodium bicarb (think it adds a sconey flavour).

useful links:
UB's : http://www.curry-recipes.co.uk/curry/index.php/topic,2547.0.html
 (http://www.curry-recipes.co.uk/curry/index.php/topic,2547.0.html)
Davy's : 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)
Haldi : http://www.curry-recipes.co.uk/curry/index.php?topic=1656.msg23942#msg23942 (http://www.curry-recipes.co.uk/curry/index.php?topic=1656.msg23942#msg23942)