Topic: Naan Bread - Next step after h4ppy-chris

[sp]

Naan dough manhandled, i don't know if this helps either way with the elasticity theory, but I've put it up anyway

https://www.facebook.com/photo.php?v=1490546627894290

[JerryM]

sp,

many thanks for all this info - appreciated.

my go was essentially trying out my pizza learning into naan. its a brick wall and i wont be trying it again. its just totally wrong.

will try your recipe next for sure.

a question if you would - in the facebook video is the naan wet before going in the tandoor. i ask as the pizza method produced quite sticky dough and felt this might be useful as it would stick without the need for additional water.

pic of the disaster - too dense/doughy

[sp]

They look like nice chapattis Jerry 

To answer your question the dough isn't that sticky after it's been balled up and rolled in sr flour.  A ball is taken from the tray, dipped in sr flour then rolled out, first using just fingers then rolling pin.  It's then passed from hand to hand to stretch it out (see video), a bit of vegetable oil applied to the hands to stop the dough sticking when they are stretching it out.  Then they wet one side a bit with water to make it stick to the tandoor wall and apply by hand.  They only seem to use the gaadi naan pad thing if they're doing chapattis or peshwari naan, again, wetting one side lightly so it sticks to the wall.

Does that help any?

[JerryM]

SP

Many thanks for extra detail which completely puts my mind at rest.

Your recipe is exactly what I've been searching for. I am at journey end on this and see no further improvement.

Stephen was right on the garlic salt - essential but use sparingly. I tried initially mixing garlic powder and butter but although ok well short of the real McCoy. On the sp batch coated with garlic powder butter then light sprinkle of garlic salt - pure heaven.

Well pleased on both naan and topping.

Many thanks you both.

[sp]

you're very welcome, glad it worked out well for you 

[Zap]

SP,

Love the video/pictures that you've posted... looks VERY similar to how I've seen the naan prepared and stored in an open-concept takeaway kitchen that I used to frequent when I lived in another city.  I've learned a few things recently as to how Naan is prepared that I was ignorant of in the past.

Originally, I eschewed the self-rising flour as being unimportant aside from the extra salt/leavening, but it actually is critical - not for its added components but rather as it is a different type of flour.  Indian Maida (which is what is traditionally used for Naan) has a lower protein content than standard All Purpose flour.  Self-rising, at least how it is sold here in the states is of a similar flour type.  I bought a bag of Maida from the Indian grocery store, and this produced a more-tender result that I had not accomplished in the past.  I may have also worked this dough too much, so I have learned from the information provided here that less is definitely more and will be trying another go sooner than later to see if the texture improves further.

But the reality of it is self-rising flour is going to be a lot cheaper, so that is likely what all our restaurants use in lieu of imported Maida.  I actually have a standing question with the grocery shop owner, as he knows some restaurant owners and actually offered to ask them how they make their dough!!  I told him I'd pay to get some lessons in a kitchen, too.  So we'll see where that goes.

One thing I have noticed is that most/all of our restaurant Naan doesn't appear to use eggs.  Whether for cost, regional preferences of the restaurant owners or what I'm not sure.  Has anyone come across BIR naan that is made in a similar way, or do all of them seem to be about the same?

Before anyone asks - I have one of the most awesome tandoors I've ever encountered, so I have that part of the process covered.

I'll have to give your recipe a spin the next time I fire up the tandoor and see how it compares to our US-IR naans.

[livo]

Originally, I eschewed the self-rising flour as being unimportant aside from the extra salt/leavening, but it actually is critical - not for its added components but rather as it is a different type of flour.  Indian Maida (which is what is traditionally used for Naan) has a lower protein content than standard All Purpose flour.  Self-rising, at least how it is sold here in the states is of a similar flour type.  I bought a bag of Maida from the Indian grocery store, and this produced a more-tender result that I had not accomplished in the past.  I may have also worked this dough too much, so I have learned from the information provided here that less is definitely more and will be trying another go sooner than later to see if the texture improves further.

I feel that this in itself may be the key factor in obtaining the soft, fluffy naan that I'm striving to get.  Weak flour and don't work it too hard.  One video I watched of an Indian woman making naan showed her being so gentle with the mixing that there would have been hardly any gluten network at all.

[Madrasandy]

Definitely for me, don't work it or knead it too hard

[JerryM]

Zap,

The egg was I feel the key part of SP recipe. As soon as I mixed the dough I sensed a quality product.

In past I've made most naan without egg (dont normally have to hand). I normally get the softness through combination of high hydration (66% c/w 58% SP) and 24 hrs in fridge.

It's not just softness as I'm sure given your tandoor know - it's that tuff base, soft upper and un healthy topping.

The egg I associate with cake making (not something I do). I believe it softens. 

I might just have to do a side by side SP on the next go ie with and without egg. I do think though that the egg is needed. I guess like chewytikka mentioned in another post how much and what effect is now on my mind too.

[Sverige]