I have made these naans a few times now and always just followed the original recipe. I just noticed the addition of yoghurt in the 'adapting h4c recipe for yeast' thread and am just wondering what other gems of information lie within this 50page behemoth thread.

I really don't have the time to scroll through the entire thread reading every post.

After browsing a few pages I picked out just a couple of tweaks.. one being to add a tablespoon of yoghurt and the other was to make sure you mix the baking powder into the dry ingredients.

Do I need to adjust the water/milk content after adding a dollop of yoghurt?

Are there any other popular suggestions hiding in this thread?

Thanks for clarifying CH....I did use pretty much a whole small pepper in my recipe anyway thinking the recipe called for 1 large one.....so for my half portion the quantity would have been about right minus the slight flavour difference.

I have just gone back to a few pictures of people making this base and realized I may have messed up slightly...

"1 green pepper/1 red pepper"....I read this as meaning 1 green pepper OR 1 red pepper whilst other people clearly have added both.

Could somebody clarify this?, surely it would have been "1 green pepper & 1 red pepper" if we were meant to use both ?.

The Zaal base is similar and uses just the 1 pepper.

Yea, I've never had any issues with homemade minced g/g but had a long battle with identifying where a weird taste was coming from a long time back....turned out to be the store bought minced garlic with all its preservatives.

Is your garlic/ginger pre-minced store bought kind?.....I find this, especially the garlic can add a weird bitter taste to currys if the jars ar'nt so fresh

Since I don't really contribute back to the site as much as I should, I figured I would post a couple of phone pics of me making this base  ...apologies for the poor camera phone quality. The base came out well, but not as orange as others.....I wonder if this is because I am doing a halved version and the amount of colour the turmeric adds to the base is not linear with amounts. I look for the little sweet twang on your gums when making my bases rather than taste, which is more down to how well you have cooked your onions/type of onions....this one came out perfecto.

Begin:

Melting Away:

First Blend:

Tarka Added:

Final Blend & Watered Down:

Hi Razor,

Since your previous recipes have done me well so far I decided to try this one and brilliant results mate!!!.

Im going to use this recipe whenever I fancy a chicken kebab in pita

Looks brilliant...

I made bbq pulled beef the other week, may have to try pork next

I find red onions lack the punch to be of any use in a curry/base.

The only time I use red onion is as above, in salads and sandwiches where their mild flavour compliments everything else.

Z.

A Piccy is the least I could  do for such an amazing recipe....roaring succes these!!!.

I was a little scared at the ammount of gram flour I was having to add to the mix to make it mouldable.....but 12 mins in the fryer they were perfectly cooked through!!!.

Thankyou for the brilliant recipe!!!!....I shall just add half a tsp more salt next time .

Z.