Topic: British Indian 2go naan recipe

[Curry Barking Mad]

I hesitate to ask...but what's the white stuff in the photo?

yogurt, coriander and garlic sauce.

Hi Chris,
Is the garlic sauce a commercial sauce?

I really like the taste that can be achieved by mixing bought pastes/sauces etc.
I make up a sauce from Tamarind Sauce, Ketchup and smooth Mango Chutney.
Fantastic with samosa's.

Mick

[h4ppy-chris]

I hesitate to ask...but what's the white stuff in the photo?

yogurt, coriander and garlic sauce.

Hi Chris,
Is the garlic sauce a commercial sauce?

I really like the taste that can be achieved by mixing bought pastes/sauces etc.
I make up a sauce from Tamarind Sauce, Ketchup and smooth Mango Chutney.
Fantastic with samosa's.

Mick

hi Mick
i am going to edit that to "yogurt, coriander and garlic made into a sauce." sorry for the confusion.

[Aussie Mick]

Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.

Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese.

Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.

[h4ppy-chris]

Oh well Chris, I gathered you weren't too impressed when you didn't mention the taste.

Maybe you are correct, they NEED a tandoor. I am very happy with the results Raj gets at the shop. Especially smothered in garlic ghee with cheese.

Thanks for trying mate. It'll be interesting to see if any of the guys with tandoors try this and what they think of it.

mick can you get your man to check this recipe, maybe make it to test it.
500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

[Aussie Mick]

Thanks Chris, I'll pass that onto him, and see if there's any difference

[Naga]

yogurt, coriander and garlic made into a sauce.

Thanks, Chris.

[Cory Ander]

Sounds good, Mick, I wouldn't make naans without yoghurt (for flavour, if not as a leavening agent).

[bbdom]

I made these a couple of weeks ago and they were quite nice. I did however find them to be a bit salty so the batch I'm making tonight has got 3.5g salt and 10g sugar to see if they are any nicer.

They rose nicely though in the pan and were almost as good as the ones you get at our local BIR.

I cook mine in a stainless steel frying pan with a lid on to keep the moisture in - no oil needed as when it's hot it won't stick. They bubble up beautifully and I finish them off for a couple of minutes in the oven.

[Whandsy]

Thought I would give the ingredients in this recipe a try as I haven't made naans in a while, I have to say measurements were approximate and I kneaded and left the dough for a couple of hours before putting into an extremely hot oven and pizza stone. I added chopped chillis to the dough as well. After taking out from the oven i brushed with garlic and coriande butter

Turned out very nice and tasted great!

thanks mick

Wayne

[Stephen Lindsay]

Great looking naans Whandsy