Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: moonster on October 19, 2010, 11:18 AM
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Hi all,
i have bought a tawa and i am looking to attempt naan breads for the very first time. There are so many recipes and methods on this forum, i just dont know where to start.
i would appreciate it if any one can reccommend the one to go with, i dont expect to be making a bir standard naan at home but something close would be good.
thanks in advance
moonster
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Dipurajah's seems to be good. Haven't tried it yet but I'll give it a go. Chuck it on your tava and while it's cooking fry some garlic in ghee, when ready to serve place chopped coriander leaf into ghee and brush it onto the naans.
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I've only ever tried CA's and they were nice. http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0)
Unclebuck's recipe also looks very nice. http://www.curry-recipes.co.uk/curry/index.php?topic=2547.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2547.0)
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Hi moonster,
Dont try my recipe its confusing and not the best ive made by far, feel free to PM me.
All the best UB
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hi all,
i was going to try yours first UB, just about to make dough now. even more confused now yours looked to be the best recipe where dips looked too simple. sod it i am going to give yours a try but only to half the recipe :o. i will let you know how it all gets on tomorrow everning.
thanks all
moony
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moonster,
a couple of things i've adopted as crucial:
1) SR flour needs at least 1hr standing after the liquid has been added and mixed
2) Not all agree but for me the dough needs to be "wet" - it's needs flour sprinkling to enable a part roll out and then switch to the "pat a cake trick" to get it to full size.
for info i use 300ml liquid (100ml milk, 200ml water) per 450g flour. after that you can add whatever you fancy - i use chopped garlic, a little yogurt (4 ice cubes). other additions include egg, salt, sugar even carnation milk.
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hi Jerry,
I have put it on hold for tonight. to be honest i dont know which way to go with this. i was about to start the dough then put it in the fridge for 24 hrs, then came across UB version 2 so now dont know which one to try. some recipes have half and half plain and sr, others use yeast some dont,there are so many variants for this type of bread its unreal.
I prefer my naan to be light with a medium crisp on the outside. if someone can please point me in the right direction of which recipe to use first to achieve anything close to what i am looking for i would be extremelly grateful.
thanks for the help so far, all
moonster
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moonster,
given what you say i would start with CA's. i've not made it myself but everything i've tried by CA is always spot on.
the thing to bear in mind is that without a tandoor it's almost impossible to achieve the BIR result. the tarva or hot dry frying pan produces a decent result - above that ovens, grills and pizza stones come to mind. a lifetime could be spent on just learning to walk never mind running.
the important thing is to have a go.
just to muddy the water the best naan i produce is using KD1's yeast recipe which i cook on the gas bbq - i don't feel i get the same result in the kitchen frying pan. the yeast naans take a lot more effort and are certainly not what most BIR's make. i make SR naan most of the time down to ease.
http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0)
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i agree Chris, everything i have tried by CA is very good. i think i will give these a go tomorrow and report my findings.
i honestly thought there would be a generic recipe for naan breads. this has had my head battered ;D.
again thanks for the help
moonster
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Naan seems to be very subjective as to what individuals are looking for.
Personally I had great results and still do modifying UB's V2 recipe to add yeast (must be instant dry yeast - thanks JerryM!). I've made a few mods since then - added yogurt, eliminated water for whole milk, eliminated baking powder...
In terms of crisp and puff, for me the pizza stone is a must to simulate the tandoor. The highest heat and low cooking time to me are critical also.
Naan is one of the few things I feel I do as well or better than many restaurants I've frequented, and thats without a tandoor.
-- Josh
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My bit of advice is to get an electric home pizza oven with a high heat output, this might be a more expensive option but they do get the job done and they also make superb pizza's as a plus ;D
http://www.curry-recipes.co.uk/curry/index.php?topic=4610.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4610.0)
Rob.
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josh,
i have just looked at your recipe and they look fantasic. i am going to try this recipe first.
you mention to add yoghurt and omit the baking powder, where would i add in the yoghurt and how much?
would the yoghurt be in place of anything else or added to the recipe?
thanks for your help.
Alan ;D
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My bit of advice is to get an electric home pizza oven with a high heat output,
canicant,
i know off post but do you have a make/model in mind. i have lincat on my wish list longterm but could do with a smaller version (to fit in the kitchen)
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hi all,
thanks all for your help so far, i have just made the dough to the recipe josh uses as it is close to UB version as well.
i have omitted the baking powder josh, as you recommended but kept to the rest of the recipe as specified, so i didnt add the yoghurt or full milk(but made ghee for the first time in years ;D).
I am going to leave it raise now for 3 hours then wrap it in cling film and leave overnight in a fridge like UB suggests.
out of interest will the dough freeze, or will it keep in the fridge for a few days or do i have too cook them off straight away? also is it best to break the dough down into individual portions before storing in the fridge?
i know, i know, so many questions but seriously i havnt got a clue, but would love to get these right.
thanks
Alan ;D
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My bit of advice is to get an electric home pizza oven with a high heat output,
canicant,
i know off post but do you have a make/model in mind. i have lincat on my wish list longterm but could do with a smaller version (to fit in the kitchen)
I just have a no name one that looks a bit like a UFO Jerry, the only thing that lets it down is the lack of separate top and bottom heat control >:(
That Lincat looks the business, although its a bit on the pricey side but IMO would be perfect for the job :)
Rob.
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canicant,
many thanks. the separate top & bottom control is as you say crucial. will let you know if i get anywhere with alternatives. kitchen upgrade will more than likely happen 1st when i would be able to make room for the lincat (the depth is the real issue being deeper than a standard work top and the price naturally).
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thanks to all who contributed to this thread, i made the naans tonight using the recipe from josh and using the method from CA on the tawa.
I am genuinley gobsmacked that you could make naans of that quality without a tandoor.
I may have fluked it, but i couldnt get enough of them, light wasnt the word. so much better than some of the stodge we get served up sometimes from the TA.
i wouldnt care but i have ordered a pizza stone as recommended, but for me the tawa method meets my needs i can have six naans done in ten minutes.
If these had failed i probably would never of tried making naans at home again.
a very happy man
alan ;D
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Hey moonster do you have the recipe that you used for them to spec as i have a pizza stone and would like to give them a try?
Thanks
Garry
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hi Gaz,
i dont know how to link it, but its the naan recipe from Josh in the side dish menu.
seriously Gaz i have never made bread or naan before other than in a bread maker, but it well exceeded my expectations.
just follow his recipe to spec if you are using the pizza stone but omit the baking powder as he mentions further down the thread.(dont be put off by the stickiness at first just add SR flour a bit at the time but make sure you dont add the egg mixture in to quickly).
please note i let it raise for three hours before i put it in the fridge overnight as recommended from UB
if you want a garlic naan definatley have homemade ghee and brush it on top and sprinkle with garlic prior to putting it on the sone.
seriously though i was impressd by the tawa and dont regret the purcase one bit now ;D
ask razor, i think he starts his off on a tawa then slaps them on a pizza stone.
good recipe though from Josh
regards
Alan ;D
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If these had failed i probably would never of tried making naans at home again.
moonster,
this is a very important mind set for us all to adopt - failure is good. i know the immediate thought is that failure can't be good. i know personally that the family are not forgiving when you try something different and it don't work.
the importance as we all know is to learn from any mistake (and to seek our mutual support). it's just harder done than said.
well pleased for you.
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Im a big fan of the tawa method too. It should be an essential purchase for any naan cook without a tandoor. I spent a long time trialling pizza stone methods but they usually ended up tasting like pizza bases. I make them quite thin and they cook in about a minute. I still really struggle getting them garlicky enough. I think each one will need about 4 - 5 cloves to achieve the result. Unfortunately as they only get about 30 seconds under the hot grill the garlic is usually a bit raw. I might try the pre fry in ghee method.
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I still really struggle getting them garlicky enough. I might try the pre fry in ghee method.
i use bought dried chopped garlic and add with the liquid. it's very convenient and pretty good. obviously fresh is best but it's essential to pre cook in some oil or butter (i use microwave 2mins on full).