Topic: SP Gas Tandoor Naan Recipe

[sp]

Peshwari Naan being made in the restaurant, you can see the method

https://www.facebook.com/photo.php?v=1490512014564418

[Stephen Lindsay]

ty SP great vid and glad to see you are one of the 45!

[curryhell]

Brilliant stuff SP.  Thanks for sharing.  Would be great if you could post all directly to the site and upload your vids to youtube.  Mine of info 

[sp]

lol if my facebook privacy settings are set correctly you shouldn't be able to do much data mining...errr...i hope...

i will get the pictures, notes and videos put up in more static format if there is demand, to be honest they were aide memoires for me as my memory can be pretty terrible at times and not intended for broadcast, unfortunately i'm not h4ppystephen and don't have any BIR secrets or keys to share, i lead a boring life

[curryhell]

Don't knock it mate. Any info gained from behind the scenes are pearls of wisdom.  Eventually they willl all tie together to provide the whole picture.  Post away    It's this sort of stuff that mokes THIS site unique and THE authority.  The envy of other sites.  Long may it continue  ;D

[livo]

sp:- Out here we are sold a variety of naan from the T/As and Restaurants called Shahi Naan (or Royal Naan) which is actually just cheese naan, but it is good.  I noticed in the video that chef applied a spread of creamy cheese into this one before adding the other ingredients and refolding the dough.

My question is what is the type of cheese used here?  I've tried to use regular cheddar and tasty but it just doesn't cut the same flavour.  I read somewhere to use "Laughing Cow" which I also tried but I'm not convinced that is it either. It certainly isn't Paneer.  Any snippets of help there good friend?

[Naga]

Thanks for the post and the video, sp. All knowledge and no ego. Fantastic! I'm going to try this for my next naan.

Like SL, happy to see another 45-er!

[chewytikka]

Nice to see some more input from Scotland.

Basic small recipe (2 maybe 3 Naans at a push)
with Kalonji missing, Naan flavour and aroma are missing for me.
So much so, when I open a packet of Kalonji, the aroma is of Naan, if that makes sense.

Anyhoo - Question: When they taught you to make restaurant size dough,
can you remember how many eggs to flour they used. Example: 4 kilo flour - 20 Eggs etc...

Livo - Not cheese, - SP said it was their Peshwari filling for Naan, earlier in the thread.

Sparking Memories - I spent a month in Inverness, back in 93 and couldn

[littlechilie]

More great footage please SP keep them coming.

[ELW]

Great posts sp. My local doesn't use powders either & i've stopped using them a good while ago.
They do use whole spices in the gravy, finished dish,& whole spices boiled in water akhini stock to flavour it. I'm glad to see someone showing more of these methods. Think it may be a Pakistani thing rather than regional.
How do your own curry efforts stack up against the bir?

Regards
ELW