Topic: H4ppy-chris new naan recipe

[sp]

I've yet to have much success on my induction.

I might be wrong on this but did I not read somewhere that induction hobs don't heat up per se (cold enough to put your hand on when in use), but that its a reaction between the hob and the special induction pans that makes it hot?  If so, I think you're scuppered for the inverting bit if there's no heat rising up from the ring unless they are covered by the pan

[Garp]

Just a note on the caster sugar - reading about it, it would seems that the only difference between that and granulated is that caster is ground finer. This would make something sweeter if using by the spoonful, but not if weighed.

I'd half it,sp, if too sweet for your own tastes. Were you happy with the texture?

On the induction hob issue - Whandsy posted some pics earlier in this thread using a pizza stone, oven and grill which looked pretty darn good

[Garp]

Also wondering if CH has got mugged on his way back from the pub, and if Michael is doing something with his balls !!!!

[Micky Tikka]

 Garp  ;D ;D ;D
Mini Rugby with the kids
And then watched the football on Sky     So I was doing something with balls
Now back to Naans finished off the leftovers from last night and cooked the last of naans from the frozen dough
Being too sweet is a personal taste so cut down on the sugar or add some salt to off set this
What I did notice with the defrosted dough was it was more loose, stretchy so I didn't roll it out so much
And as CH said abit tacky so sprinkle some flour for rolling
The bubbles seem to be smaller but I still felt the taste was the same but all minimal really
CH did miss out on the pub last night or he could be still washing up in his pink marigolds

[Gav Iscon]

Certainly look nice sp and they seem to be getting cooked via a few methods now and still produce good results.

[sp]

Were you happy with the texture?

happy and sad - happy that it will be as good as bir once I sort the sweetness out, and sad that I may have jumped the gun thinking a tandoor was an essential purchase in achieving such results...

[martinvic]

Hi guys
Such great looking results, gonna have to give this a go in the next few days.

Anyway, Ive had a go at writing it out from the vid, does this seem about right?

Milk 200g
water 330g
Sugar 100g
Egg 50g
Baking powder 8g
Onion seeds 2g
S/R Flour 1kg

Mix the milk, egg, sugar, seeds and baking powder in a jug.
Leave for 30 mins, giving a bit of a mix every 10 mins or so.
Put Flour into mixing bowl and add milk mixture and the water (can use the water to rinse milk mixture jug out).
Mix together to form a dough, doesn't want to be worked/kneaded too hard.
Cover tightly and leave for at least 3 hours, should have risen a bit.
Oil hands and knock down dough and knead slightly.
Leave for at least 5 hours, overnight is better, in the fridge.
Make into small orange sized balls (approx 10), flour them, cover and leave for 2 hours at room temp.
Flour the dough balls, press out with hands and then roll them out to size.
Lightly oil the top side and wet the bottom side with a bit of water (makes them stick)
Place on hot Tawa, wet side down oiled side up.
After about 10 secs flip Tawa upside down and hold and move over heat until tops of bubbles are browned.
Brush with melted butter or Ghee and serve.

Anything wrong or I've missed?


Many thanks to Chris for this.
Cheers
Martin

[Garp]

Looks fine to me Martin.

When knocking down the dough with the oily hands, I always make sure to pull the dough off the sides of container.

Looking forward to seeing the results

[martinvic]

Cheers Garp

I'll make them to spec first, but has anyone tried replacing a bit of the milk with yoghurt?

Only asking as recipes I've more successfully used in the past had some yoghurt in them.
Didn't rise like these bad boys but I thought the taste was spot on.

Martin

[Garp]

I haven't tried that mate, and I haven't heard anyone else mention it.

Like you say, I'd try it to spec first and see what you think - then mess about a little for your own taste.

I've got a big dollop of dough in the freezer, which I'm going to take out and make some more tomorrow