Topic: H4ppy-chris new naan recipe

[Garp]

Frozen dough out of the freezer yesterday and then balled up this morning. It is a bit darker in colour bet hey-ho.

Balled up and ready for action later

[Gav Iscon]

I took my remaining dough balls out the freezer and used them at work yesterday night as Garlic and coriander naans. I noticed they were darker and as CH said a bit stickier but they came out spot on although I could notice the sweetness more this time for some reason. I may cut back on the sugar a bit for next time. Everyone thought they were as good if not better than restaurant ones and  after i got one of the lads to make a couple, he's off to get a tawa. Anyway, here's the photo.

[Peripatetic Phil]

It looks to me as if naans are well and truly cracked.  That just leaves curries and tandoori/tikka !
** Phil.

[Garp]

Yeah that's quite a big area still requiring cracking, Phil.

Though I'm pretty content with my tikka chicken

Those look cracking Gav - very nice. Sweetness seems to be a slight issue with some though. Will be interesting to hear results of any tinkering

[Wickerman]

It looks to me as if naans are well and truly cracked.  That just leaves curries and tandoori/tikka !
** Phil.

If there was one aspect of Bir cooking that couldn't  be obtained at home, I'd have easily said 'nann bread'; however we been proven wrong.These are a 100% clone of bir nann.And the truth is, I was quite gobsmacked to say the least.
As Phil  says, that just now leaves the curries.

Is there any news on Chris' ebook?
Surely if an ebook was to come out, this recipe would've been kept back and given pride of place.
I really hope this isn't the case, as I've now all but given up on base curry.I really was pinning my hopes on the e-book.

[Stephen Lindsay]

Cracking looking naans GI!

[gazman1976]

im making these at the weekend, can you guys give me any tips please? I love garlic nan, when I see them making them in the indian restaurant all they do once cooked is brush them with garlic watery paste solution? how do you guys make your nans lovely and garlicky?

cheers in advance

Garry

[Gav Iscon]

Mine were just done by brushing with garlic butter and sprinkled with fresh coriander but you can also roll it out a bit and  spread some chopped garlic on then fold the dough back in and make it back into a ball to spread the garlic through the dough. I'm keen to try a keema nan once I get some keema mince. 

[George]

It looks to me as if naans are well and truly cracked.  That just leaves curries and tandoori/tikka !
** Phil.

If there was one aspect of Bir cooking that couldn't  be obtained at home, I'd have easily said 'nann bread'; however we been proven wrong.These are a 100% clone of bir nann.And the truth is, I was quite gobsmacked to say the least.
As Phil  says, that just now leaves the curries. Is there any news on Chris' ebook?

I think there's quite a strong case for eating humble pie to exonerate Chris so he can start posting again here if he wants to. Even if he's not prepared to forgive us. What does everyone think?

[Garp]

If Chris would care to post a recipe for said Humble Pie, I'd be h4ppy to take a slice