I dont think it is possible to make a proper nan at home, given the home setup. The restaurant nans use a much wetter dough than we can use at home. Kris Dhillion is close with her recipe but you really need a tandoor. Tava does a reasonable job if you can get enough heat going.
https://curry-recipes.co.uk/curry/index.php?topic=700.0I used a pizza stone which is heated for a minimum of one hour, combined that with a grill it produces a tasty nan type bread. But it aint gonna win any awards for copycat restaurant nans. After saying that, not all restaurant nans are the same.
Basic tips, adding more sugar will brown your nan quicker.
Strong bread making flour of 12% protein will result in a chewier bread, by adding more oil this will help soften the dough (also without the oil it will be harder to brown the nan)
The use of yoghurt will make a heavier dough. Flour with a protein of 10% or under will produce a softer bread and will be harder to shape without breaking.
I use a combination of 12% protein and 10% protein (85% / 15%). I use fresh yeast mixed with cold water and leave the dough in the fridge for a minimum of 1 hour after mixing.
This is to stop the yeast starting too quickly, allow only one rise. Another good tip is to let your dough rest for 10 minutes after the first 5 minutes of mixing. This helps the dough absorb the water properly.
Hope this helps, Ashes
Topic: Cooking Naan Breads (read 19,072 times)
