Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: h4ppy-chris on September 06, 2012, 05:22 PM
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hope this helps someone out ;) enjoy
naan bread 101 how to make them perfect and soft every time. (http://www.youtube.com/watch?v=F6Qs2EVqr6U#)
plain flour 100%
lukewarm water 40%
plain yogurt 30%
oil 11%
sugar 1.5%
dried yeast 1%
salt 1%
1. mix water yeast and sugar leave for 5 mins to foam up.
2. add yogurt, oil then the flour THEN the salt, mix it all up and leave to rest for 20 mins.
3. need for 3 to 5 mins and divide into balls then let rest till double in size (1 to 2 hours)
4 make the naan's
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Thanks for sharing Chris.
Loved your reaction to number 4 going under the grill! You said what I was thinking.
Cheers!
Steve
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thanks Steve, yeh number 4 thought it was a chapati hehe.
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As well as listing the ingredients you should put a quick step by step instructions/method to go with your post. As in rest times etc without having to watch the movie again. For example I can remember there's two rests when making the dough one for 20 mins and the other for an hour (if I remember correctly). My computer at home is crap and always freezes when watching movies. So it'd take me twice as long to watch it again at home rather than at work!
Cheers
Steve
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Ok done it for you Steve ;)
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Excellent video again, many thanks! People should also comment directly on Youtube, as they will increase views.
Anyway, I also typed up some instructions from watching the video:
"Put yeast and sugar in the water and give it 5-10 minutes to get the yeast working.
After about 10 minutes you should have froth on top (yeast is working).
Add the remainig wet ingredients, then the flour, then lastly the salt (If you put in the salt earlier it will kill the yeast).
Mix it all up just a little bit, then let it rest for 20 minutes first to fully let the flour take on the moisture (results in less kneading needed afterwards).
Afterwards, knead the dough until it's smooth - but don't overknead it. Should take about 3 minutes in a mixer (no longer than 5 minutes). Results in a very soft and quite wet dough but not very sticky at all in the end.
Take the dough out of the mixer, flour your hands, divide the dough into 4 pieces (at the given amounts). Roll each piece into a ball with your hands.
Let the dough balls rest for about an hour and a half. They should just about double in size.
Flour your work surface, coarsely stretch the dough ball into a circle and then roll it out evenly with a rolling pin without using any pressure. Resulting thickness should be about 5mm.
Heat a flat pan on full power (no oil). Also pre-heat your grill on full power.
Drop the rolled out dough into the pan and use your hands to shape it a little bit, if needed. Some bubbles will form on the surface after a while. Check the underside of the naan - when the colour is right move the pan under the grill (about 5 inches away from the heat source). Move it a bit closer to the grill to get some brown spots on the bubbles that have formed. if you just get one BIG bubble then pop it because it would otherwise just burn.
Wrap the naans up in a single tin foil package as they finish. Give each naan at least a minute in the foil, then open it up again and add some "garlic/ginger/coriander-butter". Add a generous amount for the first naan and, as you progress, you can use a little less for the remaining naans as the tin foil will already be full of the butter. Then warp them all up again to let the steam from the hot naan make them soft. The naans will stay hot for about half an hour."
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fantastic StoneCut :) and thank you for your comment on youtube :)
"Move it a bit closer to the grill to get some brown spots on the bubbles that have formed."
can i just say i had to do that on the first one only because i forgot to put the grill on first :(
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Excellent! Thanks for that. Ive never made them before and this looks so easy.
Got to ask though after being down under for 20 years and listening to your accent I think your from round my old neck of the woods? Got to be from Lancashire surely? Preston, Chorley, Darwin or somewhere round there?
Cheers
Steve
P.S. Your dog must've been playing outside when you were doing these as you couldnt hear it walking around and going to the water bowl for a drink like in your other movies lololol
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Excellent! Thanks for that. Ive never made them before and this looks so easy.
Got to ask though after being down under for 20 years and listening to your accent I think your from round my old neck of the woods? Got to be from Lancashire surely? Preston, Chorley, Darwin or somewhere round there?
Cheers
Steve
P.S. Your dog must've been playing outside when you were doing these as you couldnt hear it walking around and going to the water bowl for a drink like in your other movies lololol
from burnley Steve... it's ether the dog or the kids that make a noise haha.
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[/quote]
from burnley Steve... it's ether the dog or the kids that make a noise haha.
[/quote]
Burnlehhh. I knew it! Just down't road!
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Thanks once again Chris for a great vid .. I followed your chapati one to that letter and it was foolproof ... I'm awful at making naans so I'll be trying this as soon as I can ... the naans look great by the way !! :) :)
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Thanks once again Chris for a great vid .. I followed your chapati one to that letter and it was foolproof ... I'm awful at making naans so I'll be trying this as soon as I can ... the naans look great by the way !! :) :)
thanks Colin be sure to report back if you make the naans. ;)
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chris you are a genius mate a great vid and a brill way of doing the recipe can not thank you enough mate for taking the trouble of doing this for us all to share thank you mate ( Ivan ) ;)
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chris you are a genius mate a great vid and a brill way of doing the recipe can not thank you enough mate for taking the trouble of doing this for us all to share thank you mate ( Ivan ) ;)
thank you Ivan it's compliments like that make it all worth while ;)
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well i can honestly say to any 1 who as trouble making bir nan or chapatis just follow chris vid and formula tis full prof the mrs and my self had a crack at making both types of bread last night for the 1st time ever it worked spot on so thanks again chris for doing the vid and working out the formula for us all mate well done chris ( sorry about no pics of the said fab breads but no camera :-) ty ( ivan ) ;D
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glad you tried them and it at worked out good for you Ivan.
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I'm trying these today Chris - have added a half teaspoon of black onion seeds because I love their flavour in naan breads, but apart from that have stuck to your proportions. Will let you know how it turns out, currently the dough balls are resting :)
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Look forward to the results Natterjak. Just deciding on tonight's tea ??? ::) Curry maybe, but what? :)
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I'm trying these today Chris - have added a half teaspoon of black onion seeds because I love their flavour in naan breads, but apart from that have stuck to your proportions. Will let you know how it turns out, currently the dough balls are resting :)
nice one mate lets hope they turn out good for you ;)
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Have just enjoyed my naan, with chicken tikka Roshney, Bombay aloo and peas pilau:
(http://img842.imageshack.us/img842/277/1353264236293.jpg)
Verdict on the naan? Well I loved the soft and pliable texture and the cooking method produced a more or less perfect amount of bubbling on the surface. In fact I used my halogen oven instead of grill to cook the top side.
Flavour.. Hmm, not so good I'm afraid. The flavour of yeast really doesn't sit well with me in a naan bread. I think I would tweak the sugar and salt levels down a but too, but the main issue for me (and this is obviously subjective) is the yeast. It's a big of a conundrum this, I've tried about 4 naan recipes now and the ones which use self raising flour and baking powder seem to turn out hard and don't rise right, and recipes with yeast taste yeasty... Anyone have the answer to this little poser?
Ps thanks for the great video Chris, not trying to criticise your recipe it's just not the 100% answer for me :)
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>:( That's a shitter Natterjak. Everything is right except that the bread has a yeasty taste to it :-\ To yeast or not to yeast, that is the question and i think there was a thread about that topic a few weeks ago. Given jb's possession of a tandoor (not that i'm jealous, well not much - liar) he more than any of us is keen to get his naans spot on. The recipe that has got him closest is Pacman Pete's. Why not give that a go and see if it solves the naan conundrum ::)
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Have just enjoyed my naan, with chicken tikka Roshney, Bombay aloo and peas pilau:
(http://img842.imageshack.us/img842/277/1353264236293.jpg)
Verdict on the naan? Well I loved the soft and pliable texture and the cooking method produced a more or less perfect amount of bubbling on the surface. In fact I used my halogen oven instead of grill to cook the top side.
Flavour.. Hmm, not so good I'm afraid. The flavour of yeast really doesn't sit well with me in a naan bread. I think I would tweak the sugar and salt levels down a but too, but the main issue for me (and this is obviously subjective) is the yeast. It's a big of a conundrum this, I've tried about 4 naan recipes now and the ones which use self raising flour and baking powder seem to turn out hard and don't rise right, and recipes with yeast taste yeasty... Anyone have the answer to this little poser?
Ps thanks for the great video Chris, not trying to criticise your recipe it's just not the 100% answer for me :)
well they do look good mate. try with half the yeast but you will need to let them rise for longer. thanks for trying them.