Topic: H4ppy-chris new naan recipe

[Secret Santa]

The recipe would be easier to understand if the milk and water measures were in mls and the baking power and onion seed measure were in teaspoons...

That was just one of the annoyances. Having to listen to him witter on for half an hour for something which could have been done in five minutes was a trial in itself.

[Secret Santa]

Right, I'm still getting poor results with this recipe and I'm not sure where I'm going wrong. I don't have a dough mixer so that part is being done by hand and there may be something in that. But I suspect that the choice of self-raising flour and baking powder is, contrary to Chris's statement, of some importance.

So, could those of you who have made those lovely bubbly naans I've seen pictures of post which brands of self-raising flour and baking powder you used please. I just used the cheapest I could find which I think was Morrisons' own brand and Dr. Oetker baking powder.

[Sverige]

It's about the gluten development surely - you giving it a good kneading SS?

[littlechilie]

Hi SS, I'm just using cheaper brand products, but I do remember it took me a while to get the mix right. One thing not to do is overwork the dough as it needs to be light. The sugar is important to the taste, but I still use a bit less than advised, letting the dough double in size is important before working it.
You could add a small amount of quick rise yeast if having issue here.

What's the main problems you encountered so far to see if we can help?
LC.

[Garp]

I tend to use Bero Flour, but have used Tesco's flour and baking powder without any adverse effects.

As LC says, and Chris stresses, don't overmix or overknead the dough. I have never, however, had the dough rise to double the size (if at all), but the resting process seems to be important.

[Micky Tikka]

Mcdougals for me 
As Garp says no kneading
Just mix together so it's all incorporated
Resting is key
I don't think I even punched mine down last time after three hours
When shaping your balls  : you should feel the softness in the dough

[Secret Santa]

Regarding the mixing, I'm doing that by hand so I don't think I'm overdoing it. I basically just bring it together and give it a very minimal kneading - no more than say 10 folds - is that too much do you think? But Chris kneads his quite a bit in the mixer and then a bit more as he shapes them. And i looked at Julians video whose recipe is almost the same a Chris's (actually his predates Chris's) and he really kneads it.

And, yes, I don't get a doubling in size either which is why I suspected that the raising ingredients are not unimportant. The dough is soft after resting but i'm not sure how soft is soft enough.

Taste and texture are reasonable in the bits that do rise adequately, so I'm content with that part, but the finished result is relatively flat with big bulges much like london's efforts as seen in this page

http://www.curry-recipes.co.uk/curry/index.php/topic,12589.450.html

And I definitely can't fold the freshly cooked naan without there being some breakage which I don't see on Chris's or Dip's versions or, obviously, in true BIR tandoori cooked naans.

[Garp]

I can't think what is going wrong here SS.

Without wishing to invite the inevitable; what size are your balls? The first few times I made this recipe, I made about 16 or 17 balls because I have a small tawa (no...don't go there). In recent attempts I've made the balls a bit bigger than a snooker ball.

 

[littlechilie]

Hi SS, I'm now getting an understanding  if your naan is coming out in like the photo you posted then your problem is your rolling out to thin! When rolled to thin the naan comes out more like pitterbread ? with big mounds.

Try just adding a small amount of active yeast to your liquid, getting a good rise as this creates air in the dough, makes it fluffy and light. Don't roll to thin and you should be there.

Should be about this thick SS.

http://www.curry-recipes.co.uk/curry/index.php/topic,13539.0.html

[livo]

My experiences in baking have shown that SR flour / baking powder / baking soda dough mixes do not inflate anywhere near as much as yeasted dough.  I cant recall ever having one double in size.  The rise from this mixture usually occurs in the cooking process.

I have had very little success with this method (ie Chris's video).  Under-kneaded and it is very powdery / floury.  Over-kneaded and they are like rubber frisbees.  I hate to say it but I am nowhere near a naan that is anything like a bought one from a tandoor.