Topic: Garden Tandoor?

[matt3333]

Great post guys, I checked out the Tandoori ?285 incl postage- All I've got to do now is convince the boss- two hopes comes to mind, but I'm up for a challenge.
Matt

[JerryM]

i'll put it to mine - she's asking what were going to do today.

[haldi]

Naan Recipe for Unclebuck,JerryM & TikkaMick
Sorry to dissapoint everyone, but this recipe is very similar to posts already on the site
It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water

Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)

I have seen this prepared in a takeaway
This is exactly how they do it except they use a larger recipe
They mix the dough by hand, in a huge stainless steel bowl

By the way UB, I thought your naans worked very well on my Tava
Thanks

[Unclebuck]

Thanks Haldi  - your naans there look great!

[joshallen2k]

Haldi,

As UB notes, your naans do look great. Nice and thick the way I like them.

How thin do you stretch out your dough before cooking them?

I was surprised to see that much rising in a recipe that does not use yeast - which I agree is definitely not BIR. Does the raising you get come from the tandoor? the extra egg?

Do you get the same result when you cook them on the tava?

Thanks!

Josh

[George]

I was surprised to see that much rising in a recipe that does not use yeast - which I agree is definitely not BIR. Does the raising you get come from the tandoor? the extra egg?

Naan mixture has a similarity to recipes for scones and cakes. Neither of these use yeast, yet both rise, increasing their height to douible or triple the level when put in the oven. The expansion is caused by chemical raising agents (baking powder) and air produced by whisking eggs, when subjected to the heat in the oven. That's why you need to use self raising flour, which has baking powder already mixed in. Many naan recipes then add more baking powder or bicarb, to provide even more lift.

Regards
George

[haldi]

Haldi,


How thin do you stretch out your dough before cooking them?


Do you get the same result when you cook them on the tava?

Thanks!

Josh

I roll them 2 to 3mm thick
They don't cook quite the same on the tava, but the best results are with Unclebuck's recipe.
He uses yeast
An Asian friend of my wifes, gave her a homemade naan recipe
That had yeast in too, so it is done in the Asian community, but not in the BIR's themselves

[JerryM]

Haldi,

very interesting recipe - will give it a go next.

the liquid: solid ratio at 87% (exc egg) is higher than the 69% i've been using which is already slightly sticky (but i have tried by mistake 92%) and i am convinced the better taste is obtained with the higher liquid ratio.

the 24hr fridge is something i'd not even considered so well worth a go.

UB's are pretty good - the trouble is i get a sconey taste when i mix SR with plain - any thoughts why and how i could avoid.

many thanks.

[JerryM]

haldi,

tried the naan recipe - spot on - family thought they were from TA.

i made them as spec but left out the yoghurt (had none to hand otherwise would have used - will do next time) and egg (i use now and again but don't see big improvement).

these naans are very sticky (just as UB's) but very soft. the trick for me after the 1hr out of fridge was to use flour to get a dough ball which i could then roll and sub divide.

many thanks for posting recipe - i've adopted it. they did not quite look like yours but u need a garden tandoor for that. for most of us we'll have to settle for spot on taste and texture. i will give them a go on my gas bbq as this is definitely better for yeast naans but has not so far seemed any better than tarva for SR naans.

[Unclebuck]

I dont want Haldi's naan recipe getting lost in this Tandoor thread. so im going to repost it
 
see here