Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Curry Barking Mad on April 15, 2012, 07:22 PM
-
Hi All,
Just a short video from the kitchen of Little India of the tandoor chef making a plain Naan bread.
Although I haven't got the recipe yet I was told it is a 'No Yeast' recipe.
The dough is soft and pliable.
Fantastic expansion rate in the dough when cooking.
Cheers,
Mick
(http://www.youtube.com/watch?v=D6AkmsNnwjc#)
-
Piece of piss isn't it! if only it was as easy as he made it look. bloody arm must be heat resistant.
Top video again, cheers
barry
-
Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time
Regards
ELW
-
Another excellent video thanks Mick.I really want to crack this naan bread thing now I have my own tandoor.That chef made it look sooo easy(and no naan bread cushion either).I take it as there was no yeast baking powder was used??? I'm sure that was the stuff that made mine go a bit hard,I may be wrong,a recipe would be superb though,a big thanks again for doing these videos.
-
Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time
Regards
ELW
The dough balls are under the blue plastic on the second shelf.
He would possibly have two in the tandoor at the same time, while one was in he would be preparing the second one so one would be ready before the next.
They could sit in the hot box for a few minutes without any loss of quality until others were ready if it was a few naans for one order.
I hope that makes sense.
Cheers,
Mick
-
Another excellent video thanks Mick.I really want to crack this naan bread thing now I have my own tandoor.That chef made it look sooo easy(and no naan bread cushion either).I take it as there was no yeast baking powder was used??? I'm sure that was the stuff that made mine go a bit hard,I may be wrong,a recipe would be superb though,a big thanks again for doing these videos.
Cheers JB,
It is Baking Powder that is used.
This was one of the softest doughs I have seen in any kitchen I have been into.
The use of veg oil must play a part in the naan being soft when cooked.
Mick
-
Morrisons have large terracotta pots for five pounds at the moment if anyone is thinking of building their own tandoori oven. ;)
The security guard was curious as i pulled 2 from the stack and inverted one on top of the other. :)
"Forcing rhubarb" he said.
"No, thinking of making my own tandoori oven" i replied.
"Ahhh yes i see now, fair play to ya" .
-
Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time
Regards
ELW
The dough balls are under the blue plastic on the second shelf.
He would possibly have two in the tandoor at the same time, while one was in he would be preparing the second one so one would be ready before the next.
They could sit in the hot box for a few minutes without any loss of quality until others were ready if it was a few naans for one order.
I hope that makes sense.
Cheers,
Mick
Cheers Mick, yes it does. Everyone has naan's on their tables & in their carry out bags here...they must be run off their feet
ELW
-
Awesome, Mick you gotta get that recipe mate
-
The use of veg oil must play a part in the naan being soft when cooked.
Mick
Hi Mick
Excellent video. I havent seen this one before.
I have found that adding too much oil gives the naan a "shortcrust" type consistency, and take on a more biscuity quality instead of a doughy, breadlike quality (technical terminology)...if that makes sense!
Regards
Mick
-
mickdabass your are right if used too much - however if covered one on top of the other the naans will go soft and then take the last naan if you have made several and stick it in the pile of naans near the bottom it will go soft again
this is the way to go if you have used too much oil on the naan dough
best, Rich
-
Good capture Mick, nice fluffy Naan.
Alot of Tandor's get stuck in a corner, which makes it really difficult to film
but you nailed it with this one.
By the looks of the Chefs and the great food
Little India Restaurant should be a roaring success and a good place to visit.
cheers Chewy
-
Am I the only one who can't see the video at all? Just a big blank space at the bottom of Mick's post :( maybe I was too smug recently when a few folks were saying they couldn't see his Vimeo vids (all of which I could view no problem), now karma has turned round and denied me this latest one :'(
Anyone got a direct link?
-
Scrub the above, I just found it by following the link to one of his other videos which took me to Mick's YouTube channel here:
http://m.youtube.com/user/CURRYHOLIC1 (http://m.youtube.com/user/CURRYHOLIC1)