Those look lovely, Robin. Great stuff 

My recent experience of cooking thawed frozen balls...  best results achieved when warmed higher than room temperature before cooking. When defrosted then left 5+ hours at room temp, they came out a bit like a leavened chapati (tasting like a naan). When given a bit of a temp boost, they came out close to those freshly cooked. Basically the balls must feel to have bloated and softened before you start to cook. In my case, I sat them above the fire for a bit. Must be wrapped in cling film to prevent drying.

Finally got around to making these today, I manage to mess up 5 and then got 4 that were worth keeping, I struggled to get them to stick until I used the underneath of my ali Non Stick Tawa and used a lot more water.

Ahh naans....mmmmmm......great stuff, London. The four you made look great.

Quote from: Secret Santa on January 31, 2015, 05:14 PM
Mine turned out like london's as well and not all bubbly as some of the others have. The taste and texture seems good if not quite perfect - I used 60g sugar and that was just a tad sweet for me -  but I don't know what I've done wrong to not get the fantastic results I've seen elsewhere. Any ideas?

I dropped the sugar to 60g from the original 100g and it's about right for me. I just follow the recipe and it works out. If anything, sometimes mine are too 'fluffy', but I prefer that to cardboard

I've just eaten mine and they were pants, I think I need to use more liquid and not kneed so much.

London.