I know Haldi says he can make proper fluffy naans I wonder what recipe and cooking technique that involves??
here's the recipe:-
Naan bread
From Pete - here is a very good recipe from Paul Cleary (Pacman):-
Naan bread mix at the restaurant
This is the mix I was taught by the tandoori chef it is used in both restaurants
This quantity is approximately 1/3 of the portion done in the restaurant
And is what I make up at home.
Part 1
Mix this in a measuring jug
0.25 pint of semi skimmed milk straight out of the fridge
0.75 pint of cold water
1 large egg including yolk
1 teaspoon black onion seeds
1 tablespoon vegetable oil
1 teaspoon level of any baking powder not soda and do not be tempted to add more
2 tablespoons caster sugar
0.25 teaspoon salt
whisk this up for 15 to 20 seconds
Part2
Get approximately 800 g /900g self raising flower and put it in a mixing bowl and add half the mixture. Mix this up quickly. Now add the mixture and kneed quickly until you get a good dough. This process should not take more than 2 minutes.The dough should be sticky but when pulled should leave the bowl without leaving any behind. You will have some of the mixture left at the end so
Don?t pour it all in. Discard any left over mixture.
Now pour veg oil . about 2 teaspoons. on your hands and quickly kneed this over the surface of the dough. This will take about 5 seconds it is merely to oil the exterior.
Part3
Let stand for one hour in the kitchen. The dough will not change size notably
Part 4
Wrap in clingfilm and put in the fridge overnight . The restaurants all do this.
You can use the dough now but it is not as good as when it returns to room temperature.
Part 5
Take out of the fridge about 4 hours before use. The dough must return to room temperature. It will be marshmellowy and light when you take the clingfilm off
FOR PLAIN NAAN ONLY
The chef will take a piece of dough . around a sixth to an eighth of the completed dough and lightly dust it with self rising flour. Then roll it into a ball
He will now flatten the dough to about 4 inch in diameter.
Now he will dip his hand in oil and cover one side only of the bread with it.
Pushing the oil across the dough and making it about 5 inch in diameter.
The dough is stretched over a naan cushion (oil side touching the cushion)
It's stretched out a bit more, then a few specks of water are dotted onto the naan and it's slapped onto the tandoor wall.
About two minutes later dark spots are appearing on the naan
Using the scraper and hook, the naan is removed.
It's all about temperature of the tandoor and thickness of the naan
Tandoor wall too hot and the naans burn that side
Tandoor wall too cold and the naans won't stick
You just have to keep trying and make enough to redo any that go wrong
I always brush the finished naan with a mixture of veg oil and melted butter
Naan dough too thin and it dries out or burns
It's lot easier using an ordinairy oven
I think Happy4eader Chris's recipe is easier too
Hey JB, have you written out a set of recipes for all that lovely food?
Topic: Sunday lunch Indian style (Read 7995 times)
