I plan on making some H4ppy Naan mix and start marinating my Chicken tikka today for tomorrows tea.
or....Am I best doing the naans tomorrow?
Will the dough be better if fresh?
And if I wanted to freeze/ fridge some for another day at what stage shall I do this?

Cheers guys

Quote from: LOUP on February 16, 2014, 07:56 AM
I plan on making some H4ppy Naan mix and start marinating my Chicken tikka today for tomorrows tea.
or....Am I best doing the naans tomorrow?
Will the dough be better if fresh?
And if I wanted to freeze/ fridge some for another day at what stage shall I do this?

Cheers guys

Hi Loup,
Start the Naans today as per the instructions in Chris's video say. Any dough balls you don't use can be frozen. I just put the board they're on in the freezer then transfer them to a tub once frozen so that they remain separated. Don't for get to post some photos for the curry porn brigade (myself included)

Gav

Cheers Gav

I will get cracking soon then

Quote from: LOUP on February 16, 2014, 09:09 AM
Cheers Gav

I will get cracking soon then

And if you look at the 2nd posting here

https://curry-recipes.co.uk/curry/index.php/topic,12589.260.html

Garp's typed up Chris's naan recipe which you can download.

Got it , cheers

I've changed it ever so slightly, Lou, as I hadn't put in to stretch the naan dough over the cushion

Cheers, just got the new one. I have made to spec except I have only put 60 grams of sugar as one of our local naan shops are a bit sweet and the kids don't like them. Will see if 60grams still works.

Iwant them NOW!!
lol 

Can't wait to see them  ;D

I've done exactly the same; 60-70g is about right for my taste. Some folks have been adding a little yogurt too  ;D

Reducing the sugar will be fine. I found my first ones a bit sweet so now I reduce the sugar to about 1/2. Be careful when applying the naan to the tawa. Watch how Chris does it in his video, its easy to miss slightly as I've found out a few times and also with your tawa being non-stick, give it a good slap on and a roll round the edges with the cushion to make sure it sticks for the inversion.

Great information for the newly cooks. Now every new member like me can easily access the answers of such basic questions. Thank You