Quote from: JerryM on April 28, 2008, 08:34 PM
UB,

made the naans again tonight with mod to use only plain flour ie no self raising.

the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".

i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.

so in conclusion think we should stick with the original spec.

Your results and your conclusions really puzzle me jerry.

Ive never noticed a "sconey taste" from using self raising flour (compared to plain flour).  Anyway, BIRs generally only use self raising flour.

If by saying "the magic is gone" you mean that they didn't rise as much, you probably didn't activate the yeast or prove the dough sufficiently.  By using plain flour, instead of self raising flour, you're obviouly going to get less rising anyway.  Anyway, BIRs do not generally use yeast.

In conclusion, I think you should lose the yeast and use only self raising flour (if you want pucker BIR naans that is)

QuoteAlso (for a basic BIR plain naan):

Use only SELF RAISING FLOUR (LOSE THE PLAIN FLOUR)
Add SALT
Add SUGAR
Add WATER/MILK
Add BAKING POWDER (optional)

Optional extras for a richer,tastier, dough:

Add EGG
Add GHEE
Add YOGHURT

With the exception of the plain flour looks just like the ingredients in UB's recipe?! I don't use yeast as I tried it and it's not for me.  I think two things seem relevant here. 1. We most likely are after different tastes as our own locals are almost certainly going to vary in flavour in terms of lightness and sweetness but going by most of recipies here we are all in the ball park. 2. Technique and I think this is the biggie! We don't have tandoors so things aren't going to turn out to the letter. However the griddle or Tava method is the best option I have tried and it gives me what I consider the real deal. Jerry the sconey flavour you talk about is in my past experiences usually made worse by oven cooking and I am adding browning under the grill the that statement. I would just flip them over as UB said if you aren't already doing that. Secondly are you sure you are rolling them thin enough? Throwing them as UB does can lead to a thick naan that is rather stodgy if you haven't quite perfected the art! How much salt are you using? I upped it to 1 tsp for UB's recipe. ;D   

Just some updates on this and some tips if i may.

Yeast - Probably not done in the trade (all tho i know one place that does) but reacts well on domestic hobs, Ive notice just baking powder give a heavy naan.

Sconey taste - this is down to baking powder and yeast, if one is omitted its still present and you cant get rid of it but it does hide easily with caster sugar Ive now use 2 heaped dsp's.

No kneed and keep it sticky - once you have pulled your sticky dough just ball it up with flour and throw into any shape you wish i don't kneed at all and i find it better if i don't.

Extra lift - Ive notice that BIR's moisten the back of the dough to help it stick to the tandoor liner this produces steam which rises though the bread and pushes up air pockets, i also recommend wiping your tava with ghee and light flick of cold water on the back of the dough just as you place the dough on the tava... [just a few flicks you don't want to lower the temp of the tava]

To egg or not to egg - yep it makes no noticeable difference its just a binding agent.

a few pic's below.

yes it is

looks like this

Quote from: joshallen2k on August 03, 2008, 08:23 PM
Yes non-stick?

The one i got is non stick but its doesn't have to be just season it.