Topic: Naan

[littlechilie]

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Chris's Happy Naan Bread Revised,

Ok so I'm going out to my local Indian with 20 working lads on the 24th, so when I popped along to book our table yesterday I brought along a scribble of Crisis Happy Naan recipe.

1st point he seemed impressed.

2nd point was all measurements should be = to a 1.5kg bag of flour.
He advised, 1.5kg SR flour.
2 medium fresh eggs.
500ml of warm water in one jug.
300ml of full fat milk in another jug.(full fat)
2 heaped tsp of baking powder.
25tsp of sugar.
1 level tsp dry active yeast.
1 level tsp of onion seeds.

Add yeast to warm water for 2 mins then stir.
Add eggs to milk and mix with baking powder, sugar and onion seeds.
Combine and mix.

kneed until the sides of bowl scrape clean.
Splash with oil and punch down.
Cover and leave to rise to double the size.

No need to make round balls until your ready to roll out and cook.

Just made this Naan tonight and it's softer than anything I have ever made!!

You can see in the photo I was able to fold the Naan next to my curry into quarter folds with only a small rip.

I have been advised this portions and freezes without Compromise😃

Cheers LC.

[littlechilie]

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Hope this helps anyone struggling with Chris's Happy Naan.

I will be aiming to obtain there special red dipping sauce on my next visit, it's out of this world.

[Onions]

Interssting the addition of Yeast in (a few) nan recipes- do I remember wrongly, was H4ppy's nan intentionally a yeastless recipe? Yet if it's that imoprtant-

[Garp]

Any naan dough I've tried with yeast has produced a pancake/crumpet-like texture in the middle. You haven't shown us the inside so can't comment too much, but it looks, from the pictures that that might be the case

BTW, I'm assuming this is an attempt to get 5,000 views

[Secret Santa]

LC I'm liking the info.

I've sort of got a handle on the Chris naan now but still not totally happy. I've found that the dough needs resting for ages, or for a shorter time in a warm place, to produce the really soft stretchy stuff that does the business. This was a purely serendipitous discovery I found out by defrosting one over a radiator for several hours.

I happen to have a ball of dough ready to go for tonight with lamb rogan josh. It's been sitting on the black bin outside to take in the rays (ain't the weather great just now?).

That and not making it too thin. I make 'em about 7mm. To start with I think I was making them 5mm or less. that's what caused the rising in one big lump for me.

Still, I am dying to try your amendments now. I did think that a tad of yeast would help.

So, anyway, for me the long rest in a warm place and making them thicker was at least 90% of my problem. Oh and I don't roll 'em I just prod/poke them to the correct depth. Didn't Chris say there was a reason for why BIRs do that?

[littlechilie]

Any naan dough I've tried with yeast has produced a pancake/crumpet-like texture in the middle. You haven't shown us the inside so can't comment too much, but it looks, from the pictures that that might be the case

BTW, I'm assuming this is an attempt to get 5,000 views

Garp, you got me there 5,000 is the golden number ;D proof in the pudding as they say Boss! Try it.

Hi SS, I could never get my head around fluid being measured in grams  That's why I brought the recipe along on my visit,
I roll these out to about 5mm, you will see it start to bubble when it's rolled, nice and soft! Give it a good poke around when it's on the Tava.
I didnt use oil on the naan just water on the pan side, buttered after cooking.

[LouP]

H4ppynaans for me have been hit and miss over the winter. The only real success came from microwaving to warm before cooking on the Tava.

Will give this recipe a go, Cheers

[Unclefrank]

Hi LC is 25 tsp sugar correct.
Thanks.

[Onions]

Two-point-five 

[livo]

Hi LC is 25 tsp sugar correct.
Thanks.

Beat me to it.