Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: loveitspicy on March 08, 2012, 02:34 PM
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To yeast or not to yeast that is the question
1. Do you use yeast in naans or no yeast
2. Do you prefer the taste of naans with yeast in to those without
3. Do the majority of takeaways use yeast or no yeast
best, Rich
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Hi
1. Do you use yeast in naans or no yeast - a) Yes
2. Do you prefer the taste of naans with yeast in to those without - a) Not sure, but they taste fine with.
3. Do the majority of takeaways use yeast or no yeast - a) No idea sorry.
Cheers
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I use a drop of baking powder in my naans as the raising agent,never used yeast,always works fine for me.To be honest I'm not sure whether I could taste the difference between those with yeast in and those without.
I'm pretty sure most places don't use yeast,I'm sure I read somewhere that the reason for this is that if the dough is left in the warm kitchen for too long the naans will rise too much when cooked.I asked the assistant in Az's kitchen what goes into his dough mixture when he was cooking our naans.He didn't use yeast,he used baking powder.This is a really good thread on naan bread...
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 with jb no yeast baking powder instead .Mine were hit and miss until I made sure my dough was sticky and not too dry
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I use both yeast and baking powder in mine and I can't taste the yeast.
Being a home brewer, I have a distinct pallete that can taste a yeasty flavour from afar, and can tell differences of yeasts used in beers as each strain of yeast offers different flavours in the finished product.
I have used Tesco's bread yeast mostly, but last week I had ran out and used a good pinch of my Youngs wine yeast with no off flavours.
Next time I make a brew up I might try using a bit of the beer slurry for the yeast input and see how that fairs.
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Cheers guys
best, Rich
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Hi Michael.t - I also use yeast and baking powder combination, I've been making stovetop naan with this recipe for a while now, it turns out very nice if eaten straight away:
http://www.greatcurryrecipes.net/2011/10/31/a-stove-top-naan-recipe-that-is-easy-and-delicious/ (http://www.greatcurryrecipes.net/2011/10/31/a-stove-top-naan-recipe-that-is-easy-and-delicious/)
Might make a batch to have with my Saag Panir this afternoon :)
I'm also a brewer, I guess that bread yeasts are designed to be very fast workers as opposed to beer yeasts that should be more slow and steady, but worth a try if you run out. Kingfisher Naan??? ;)
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OOps, sorry that should have been Geezah for the brewer. :D
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To yeast or not to yeast that is the question
Should this thread be moved to the section on naan breads?
Your opening post is a good question and another fine example of what appears to be an almost total lack of consensus amongst members. As a result, you're almost back where you started, with no conclusion! I know the type of naan I rate most highly at the BIRs. Other members will probably disagree. I experimented with baking powder and several different types of yeast before deciding what works best for me in terms of the ingredients but I still can't get the ultimate 'crater with bubbles' look so I think my cooking method still needs extra work.
POST CHECKLIST:
Could this post be construed as negative? - yes - pass
Is it potentially helpful? - yes - pass
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Cheers George
this post is indeed not generating much of a response - probably because i havent asked for a reciepe or posted one!! that is the reason behind not posting it in the naan thread section - its the discussion on the yeast for a feedback
thanks to all though
best, Rich
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Hi loveitspicy
Last time I asked a load of questions in the back of the takeaway one of the questions was naans and they told me no yeast, they used self raising flour, the recipe I use does use yeast though an gives great results :)
W
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Still to master this myself yet, but the best results I've got so far, in my last attempt, was by adding a little of that quick yeast to the usual baking powder recipe I use.
It wasn't enough yeast to make the dough raise loads, as in bread making, but did bubble up quite nicely when cooked on my Tawa.
Martin
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My nans dont give me huge blisters but they are still light and airy, cooked on a tawa on gas hob.
(http://img.photobucket.com/albums/v376/addy1/SAM_1175.jpg)
INGREDIENTS:
2 cup plain flour
1 cup self rising flour
0.5 Tsp of bread yeast
1 egg
1 Tsp salt
0.5 Tsp baking powder
2 Tbsp sugar
1/2 cupl warm water
1/2 cup milk
vegetable oil
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No yeast
(http://farm4.static.flickr.com/3494/3707673181_3876d1bd5e.jpg?v=0)
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No yeast
(http://farm4.static.flickr.com/3494/3707673181_3876d1bd5e.jpg?v=0)
And the recipe is UB ::)
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honestly i cant remember either Haldi's or CMB's
Haldi's:
"It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water
Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
UB edit rest in warm area coverd for a few hours
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)"
CBM's
http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0)
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honestly i cant remember either Haldi's or CMB's
Haldi's:
"It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water
Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)"
CBM's
http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0)
Thank's UB
Never made any Naan, So this should be interesting ;D
Les
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Unclebuck my naans keep sticking to my tandoor any solutions
Quickly before George changes the thread ;)
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mabe your naans are a bit too wet but most likely the liner of you t.oven isn't hot enough, the liner needs to be red hot
From a cold start your oven needs to be on full about 2hrs before use haldi can tell your more about commercial t.ovens as mine is self build
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Your probably right on both accounts
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No yeast
(http://farm4.static.flickr.com/3494/3707673181_3876d1bd5e.jpg?v=0)
And the recipe is UB ::)
That looks a mighty fine naan bread.There's definitely an art to cooking them in a tandoori oven,hopefully a bit more practice and I think I should crack it.Interesting to note the recipe has been amended from leaving the dough in a fridge to a warm place.The recipe I followed(from the Curry Crunch Book-very similar to CBM'S/Haldi's recipe) containing baking powder said leave in a fridge.Perhaps there's a technical reason behind it??? I've been told it's very important to rest the dough.
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hi rich i have tried both methods and to be fran there dont seem to be much differance in taste just in time the none yeast nan doesent need the lenth of time proveing so i all ways go for the method with selfraiseing f;our and bakeing powder works great :)
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Asked our T/A and self raising flour is what they use ;)
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Yeah we dont use yeast and to be honest i prefer not to - they puff up just great and look the part - and as far as time goes 30 mins tops standing then roll out and cook
best, Rich
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hey looking really good JB
could you please post the recipe as I am struggling to produce good naans.
Abdul advised me to rest the dough for at least 2 hours before cooking. That has helped a hell of a lot. I have also noticed that the amount of oil is critical. too much and the naans have a "shortcrust" type consistency.
my naans are often overcooked on the outside ( particularly the "clay" side) but too doughy in the centre. I roll the dough to about 1-1.5mm and still have this problem.I am starting to think that the tandoor is too hot!!!
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hey looking really good JB
could you please post the recipe as I am struggling to produce good naans.
Abdul advised me to rest the dough for at least 2 hours before cooking. That has helped a hell of a lot. I have also noticed that the amount of oil is critical. too much and the naans have a "shortcrust" type consistency.
my naans are often overcooked on the outside ( particularly the "clay" side) but too doughy in the centre. I roll the dough to about 1-1.5mm and still have this problem.I am starting to think that the tandoor is too hot!!!
Think you got confused,the picture is actually from Unclebuck not from me.I def need a bit more practice with cooking mine in the tandoor.I notice your point about 'shortcrust',I had this too never thought about oil.There is certainly an art to cooking a nice naan in a tandoori oven.
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oops sorry jb knowing youve recently bought a tandoor, i just looked at the photo and assumed it was yours
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Personally, yeast every ime for me. I tried the non yeast (Curry2go) version and sorry...i wasn't impressed....too "cakey" for me.
I don't have a tandoor though, so maybe that would make a difference.
I get good results using the BBQ hotplate, then turn it onto the open grill to finish off. Not perfect, but not bad either.
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Personally, yeast every ime for me. I tried the non yeast (Curry2go) version and sorry...i wasn't impressed....too "cakey" for me.
Ive tried the yeast recipes and its too "bready" for me ha ha ha.
Ive (as good as) cracked curries, tikka, sheekh etc....but naan breads....I havent even got close.....yet....
But I will do...one day
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its too "bready" for me ha ha ha.
:D ;D