Topic: CA's Naan Bread (Illustrated!)

[Cory Ander]

Can you only do this with a cast iron tava?

That's what I use, but you can use all sorts of things...whatever heats up, uniformly, and retains the heat.

Is it possible to achive it with a frying pan if the heats gets up?

Yes it is, but if it's too thin you might get irregular heating.

Welcome to cr0, by the way! 

[Cory Ander]

I have a question though about why you keep the dough in the fridge overnight?

Hi BS,

Sorry for the delay in responding to this, I didn't see it!   :-[

I think that's a very good question, BS, and one which I admit I ask myself every time I make some!  I think I pursuaded myself (and was pursuaded by what I'd read elsewhere) that this best represents what BIRs do (which is probably questionable anyway).  But, other than that, I can think of no good reason for doing it. Can anyone? 

Not doing it will obviously save loads of time, prevent the flour from oxidising and colouring, and dispense with the need to oil the dough and to wrap it in cling film (i.e. it dispenses with steps 7, 8 and 9)

I'm pleased to hear that you liked them! 

Thanks for trying the recipe and for posting your question and evaluation 

[daveanderson]

Cory
Great Naan, thought I needed a tandoor to get naan tasting this good. Oh and thanks for the tip on my Dhansak, it turned out fantastic.

[Cory Ander]

Hi DA,

I have just finished cooking some HUGE naans on the cast iron hot plate on my barbecue...it workded a treat!  Who needs a tava after all?   

I'll post some photos tomorrow 

[Cory Ander]

This is another batch I did on the cast iron barbecue hot plate (not quite as big as the first lot I did).  I divided the mix into eight cricket ball sized pieces.

Clockwise from the top left:

• Cooking the first side
• Cooking the opposite side
• Finished naan (before brushing with ghee)
• Finished naan (after brushing with ghee)

And a shot of all the finished naans (with a cricket ball for size perspective)

[ast]

Damn, CA!! 

You have a beanstalk in your back garden that is used by your dinner guests!??!! ;D

Nice looking Naans.

I think the overnight thing isn't necessary.  You should only need to let them sit for 15 min or so from what I can gather from various sources (unless you're using yeast ones--can't remember if your recipe does or not, CA).  Yeast ones will need time to rise.

Once I get another bit of time, Naan are on the list to try and evaluate a bunch of different recipes.  Yours and UB's are on my list along with the HB ones from his second book.  Ideally, I want ones without yeast to reduce the hassle effort and get closer to the "real" taste.

Cheers,

ast

[Cory Ander]

I think the overnight thing isn't necessary

I agree and have already amended the recipe accordingly AST

[Domi]

This is definitely my fave naan recipe. I've just made a huge batch of peshwaris with it and they're delish!

Thanks again Cory

[Bobby Bhuna]

I notice that you mention that the cooked nans can be frozen. Could the dough be frozen and used at a later date?

[Cory Ander]

I imagine so Bobby (dough freezers pretty well I think), though I've never tried this for naans.   

If you freeze a big lump of it, it will take quite some time to return to room temperature and become pliable again. 

You might also have some difficulty with it drying out. 

I can't really think why you would want to do it Bobby?