Topic: UB's Naan Bread v2

[Unclebuck]

UB'S NAAN BREAD V2
RESTAURANT STYLE NAANS

INGREDIENTS:

2 cup plain flour
1 cup self rising flour
1 egg
0.5 Tsp salt
0.5 Tsp baking powder
1 Tsp oil
1 cup warm water
1 cup milk
1 Tsp yeast (optional)
1 Dsp sugar (optional)
Additional oil for brushing

METHOD

1. Mix warm water and yeast and set aside (leave for 2 min)

2. Sieve flours add backing powder, salt, sugar and mix in bowl

3. Whisk egg, milk, oil.

4. Add warm water to flour mix.

5. Slowly add egg, milk, oil mixture, little at a time you may not need all the mixture.
Keep mixing with hands this will be very sticky it will stick to your hands and will not leave the mixing bowl when pulled.

6. Rest dough for 2 to 3 hours (room temp) it will double in size. Will become light and soft.

7. Heavily flour side board, Rub hands in oil and separate dough into 4 to 5 balls. Add garlic, coriander at this point (optional)

8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 1 - 3 mm. don't worry if makes a hole practice makes perfect. Make into any shape you like.. Leave the rolling pin the cupboard they just don't look right if you dont.

9. Preheat tava or heavy frying pan (maximum), place dough onto tava and heat for 2 Min's or until base has gone golden brown, gently brush with oil.

10. Flip bread - brown the blisters. Done

Enjoy Unclebuck!

NOTES

Tsp = teaspoon 5ml
Dsp = dessertspoon 10 ml

Tava or Tawa is a heavy side less pan, any heavy flat tray will do.

don't knead the dough the dough needs to be sticky and soft so blisters will rise

Fillings/toppings i.e. garlic/coriander can be put in the dough or sprinkled on top at stage 9.

yeast can be omitted i use it just for extra rising - you will still need the warm water

The naans freeze really well

[Unclebuck]

Ive had to go back to my original recipe after a recent visit to a restaurant, so heres the V2 there lighter, sweeter, fluffier with a crisp base and more blisters.

I'm now totally happy with em!!  ;D

[Chris303]

delicious looking... will be trying out again.... my last naan never turned out well.

[Unclebuck]

thanks chris  ;D let me know how you get on.

[vindaloony]

Thous Nan's look bang on UB i can almost taste em, ive got freezer full of your base gravy this looks like just what i need to mop up all those currys.. ive got friends coming around tomorrow looks like I'll making hot cross Nan's

[Unclebuck]

Thanks Vinda

looks like I'll making hot cross Nan's

Hot cross naans! now thats something i gotta see!, enjoy your meal. 

[vindaloony]

Done this last weekend and they went down really well, I doubled the recipe and kept to 1tsp yeast  -  the freeze really great the only trouble is i cant keep them in there! they've all been eaten..  ;D cheers Vindaloony.

[haldi]

Hi UB
      naans are something I make regularly
I had a bought one, the other day, and was a bit upset at how light and fluffy it was compared to some of mine
So I'm doing something little wrong somewhere (probably cooking temperature)
I've never tried naans with yeast before
Although that's not a BIR thing to do, I reckon it's certainly worth a try
Your pictures look amazing
You can almost smell them
This is one to try
Thanks for the post!!

[Unclebuck]

Hi Haldi thanks, you can leave yeast out if you wish its defo not a restaurant thing like you say. most restaurants have a tandoor so can get instant rising without the need to use it. hay are you the person who has a tandoor?

[Domi]

Hi Haldi

I made up a batch of CA'a naans last week, but I'd run out of normal SR flour so I mixed it half and half with Mcdougals supreme sponge flour, they had a lighter, fluffier texture than normal, it might be worth a try although I wouldn't necessarily advocate replacing all the SR flour with the supreme sponge flour as they might turn out to be a bit too light and fluffy.

BTW thanks for the recipes, UB.....I've added some to my to-do list.