Quote from: macferret on September 24, 2014, 07:45 AM
I hesitate to pile in with yet more advice on this epic thread. but here goes.....

- we use both yeast and baking powder. The yeast is not so much for aeration - it does something to the texture

I'm assuming you use both, as in, both in the same mix. Not either / or?
Plain Flour or SR?  Protein level? Atta, maida or doesn't matter?

Quote from: macferret on September 24, 2014, 07:45 AM

allow about 1 level tbsp sugar and 1 tsp baking powder per naan - it should be a very sweet dough

That is far more sugar than I've ever seen used anywhere but I'll give it a try.

Quote from: macferret on September 24, 2014, 07:45 AM

- never work with a dry dough; it should be almost too wet to handle

I am surprised by how wet the dough is in some of the videos I've watched recently.

Now the big question.
Other flavouring agents? 
I read and posted somewhere here about the use of Rose Water and Cumin.
I tried a pinch of cumin in the last batch and it seemed to give me a hint of the flavour I think I maybe trying to achieve.  I'll try a little bit more next time.

looks great Garp, must have some size of family 

Quote from: gazman1976 on December 14, 2014, 05:46 PM
looks great Garp, must have some size of family 

Haha, Gaz. are you talking about the number of family members or just the size of each one? (I am freezing most)

Quote from: Madrasandy on December 14, 2014, 06:14 PM
Spot on those Mr G, they look the dogs b's, I do like this recipe and once you master it , it produces top quality naans every time. I need a curry to mop up with your naans Garp 

Thanks Andy. I'm sure you will be able to whip something hot and spicy up

Great looking naans Garp.

Quote from: Garp on December 14, 2014, 08:29 PM
Thanks guys - it's hard to mess up this recipe

Yes but they look cooked to perfection, not everyone can achieve that