UB's Naan Bread v2

[Unclebuck]

I forgot to mention. I picked this excellent tip up off Manjulas website on You Tube. Instead of flouring your worktop or chopping board put the flour in large basin and just dip the dough in both sides and roll as normal. Far less mess all round. Your missus will love you for it too!  ;D

Thanks Davy thats a good tip! considering this is a sticky little monkey to say the least!!   ;D

[joshallen2k]

UB - it seems your naan recipe is getting good reviews. I didn't try it because it mentions yeast, which whenever I've used in naan in the past has given it an unpleasant undertone taste.

I've been using the Pacman naan recipe (no yeast) and while these are good, they are not as fluffy as your typical BIR.

Why do you mention the yeast as optional? What different results with it "in" vs. "out"?

Thanks!

J

[Davy]

Personally I feel in is too light and fluffy to mimic my local TA. Out for me is better just remeber to make the dough sticky so when you pull it out of the basin the rest sticks to the bottom. I feel this is also key to sucess. The yeast version still gives a good naan but I prefer the non yeast,
Davy

[Unclebuck]

Hi joshallen2k, yep as Davy says.. it gives xtra lift its not fundamental but i like it, some people don't, some people are allergic to it. Its totally up to you just remember you will still need the warm water. UB.

[joshallen2k]

I tried these tonight - minus the yeast. I also added a tsp of kalonji seeds.

The results were my excellent - better than a lot of naans I've had from BIRs out of tandoors. 

They were also the ugliest naans I've made to date. I need to get used to the stickiness, but as someone else pointed out that's key.

Question - you mention oiling the surface of the naan before flipping them. Am I right to assume that the skillet (I'm using a large heavy cast iron one) should be lightly oiled as well?

J

[Unclebuck]

They were also the ugliest naans I've made to date. I need to get used to the stickiness, but as someone else pointed out that's key.

Dont tell the naans there ugly they wont like it  - just practice thats all - trust me ive had some disasters

Question - you mention oiling the surface of the naan before flipping them. Am I right to assume that the skillet (I'm using a large heavy cast iron one) should be lightly oiled as well?

I dont oil the tava that i use as its non-stick, but if your skillet is sticking then a brush with oil wont hurt.

[Unclebuck]

For anyone whos not to sure what a tava is heres one
TAVA OR TAWA - click pic for more info on tava's

[Tamala]

Do they taste & feel like the real deal?

Yeast is not used in "the real deal" (british indian restaurant) naans.  And please dont ask me to prove it!   

The dough mix as well wet and sticky almost but not quite bordering on a batter!

The dough should not be sticky.  Your dough is not stiff enough.  Add more flour and/or less liquid.

More Practice me thinks!!

Stiffer dough me thinks!!!

just remember to make the dough sticky so when you pull it out of the basin the rest sticks to the bottom. I feel this is also key to sucess

I disagree.  The dough should be stiff enough to come away cleanly from the basin

I need to get used to the stickiness, but as someone else pointed out that's key

Its not key at all josh.  Make your dough stiffer!

[Unclebuck]

Tamala did you get out the wrong side of the bed? no ones going to ask you to prove anything. This recipes asks for a sticky dough... yes sticky with no kneading - the pics speak for them-selfs.. if youve got a recipe feel free to post it.

[Tamala]

Tamala did you get out the wrong side of the bed? no ones going to ask you to prove anything. This recipes asks for a sticky dough... yes sticky with no kneading - the pics speak for them-selfs.. if youve got a recipe feel free to post it.

Dough!  Lighten up!  "Prove it" was supposed to be a pun and a joke UB!  :

The recipe also claims to be "restaurant style naans".  Im simpy pointing out that this is not the case in a couple of ways.  They dont use yeast and their dough is not so sticky and nor need or should it be.  People would be best advised to stiffen the dough, in my opinion.  People can make their own choice of course.  Im sure the recipe produces perfectly acceptable naans nevertheless, if you can get the dough from your hands to the tava