Background:
This is my recipe for naan bread. It produces light, supple and tasty naans, without the use of a tandoor. It involves cooking the naans on a very hot ?Tava? (i.e. flat, side-less, pan). Although they are not as good as those cooked in a restaurant tandoor, this method, nevertheless, produces perfectly acceptable home-cooked naans.
2. I?m not particularly fond of the sour taste of yeast and I therefore do not use it. The dough, therefore, does not need proving and it will not rise appreciably. I think it is also highly unlikely that BIRs use yeast either.
6. I highly recommend brushing the naans with melted butter ghee (i.e. clarified butter) in Step 16. It imparts a particularly nice flavour, yellow colouring and a crispness to the surface of the naan
I made some naans last night
I was using a recipe that "Pacman" gave us a few years back
And guess who forgot to put egg in it?
I used the tava/grill method and it works well.
The first two naans weren't as good because I rolled them slightly too thick
They shrink on the tava, don't they?
I have mentioned this using "yeast" idea to a couple of takeaway chefs, and they seem almost shocked at the idea.
Funny thing is that an Asian friend, of my wife, gave her a recipe for naans and it does have yeast.
So maybe the omission is solely "restaurant"
Well, although the use of yeast, may be controversial, the use of egg isn't.
Definitely poorer without it
I brush the naans with veg oil
That's how the takeaways round here do it
I used to use ghee but find it's got a bit of a unappetising smell when cold
I tie all my naans in a supermarket carrier bag
I think they are softer and better the next day
One by one they magically dissapear!!
Topic: CA's Naan Bread (Illustrated!) (Read 81939 times)
