Topic: UB's Naan Bread v2

[Tamala]

As Jerry mentioned, you really need to try them to appreciate.

Yes, maybe so, but I dont need to try them to recognise how the recipe differs from typical BIR practice.  As I said, if it works for you, thats great and all that counts (for you that is) 

[Tikkatrev]

thats great and all that counts (for you that is) 

and vindalooney and haldi and jerrym and ME!

made some excellent naans with this today ;D another great recipe UB thanks again.

[JerryM]

Tamala,

typical BIR practice

are u able to help us understand exactly what the differences are. if we can get the BIR result without the stickiness then that would be a dream come true.

[Davy]

I too would love to see some of these Genuine BIR recipies  : Tell us how we should be doing it Tamala  ;D

[JerryM]

UB,

made the naans again tonight with mod to use only plain flour ie no self raising.

the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".

i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.

so in conclusion think we should stick with the original spec.

[Unclebuck]

UB,
made the naans again tonight with mod to use only plain flour ie no self raising.
the taste was much better "sconey taste" had gone but overall the magic had gone - the yeast does not create anywhere near the original spec amount of rising "bubbling".
i suppose i could try adding more bicarb to compensate (ie say 3 tsp as opposed to 1 tsp used) but i feel that i'm just adding back the self raising.
so in conclusion think we should stick with the original spec.

Hi jerrM, Thanks for the feed back.. I cant help to have a little tinker myself when i get some spare time. I will let you all know how i get on.

[Davy]

My first attempt with the recipe minus the yeast plus a bit more salt gave me what I thought to be as close as to my T/A. Did you give it the full three hours proving time Jerry? Maybe the type of flour may also have some bearing on it. I was just using cheap supermarket type. I also felt second time round as well as forgetting the soda I may have added too much oil. I may even try without any. I managed to get my modified KD recipe to bubble up nicely so I'm off down stairs now to check the recipe! Maybe there is a clue in there One point about the KD modified I used to use. It definately got better with age. I kept the dough in the fridge overnight and the next day naans were better!

[Davy]

As I thought. Here is the Kris Dhillon recipe i modified and the results were good. Strangely this recipe calls for only SR flour

1lb SR Flour
1 tsp salt
1/2 tsp baking podwer
4 Tablespoons plain yoghurt
2 eggs
1/4 pt milk
oil for brushing

I omitted the oil all together in this recipe. I mixed the eggs,milk and yoghurt together and added to the dry ingredients as UB did but my mix wasn't as sticky. It has been a while since I made these but i can say they went up like a house on fire with plenty of bubbles and the dough was even better next day  ;D Coupled with UB's technique these should be great!

[JerryM]

Davy,

thanks for your thoughts.

i too feel it's worth a little time to crack this.

do you get a sort of "sconey" after taste with self raising flour (just checking it?s not just me)

i did not leave the 3 hrs but it did double in size (i put it in my electric oven and keep switching it on a little now and again to keep it around 20C which speeds up the proving to around 1 hr).

your right the flour will have a bearing. i'm also using cheap supermarket but it works fine for pizza dough which i make.

until now i've used KD's yeast recipe (sometimes with yoghurt, sometimes with milk).
what i have found is that caster sugar works better than normal granular sugar - gives a better sweetness. mine also bubble's up nicely.

i've never thought of leaving overnight - will have to give it a try.

have never made the KD quick recipe nan due to this sconey taste that i don't care for.

[Tamala]

are u able to help us understand exactly what the differences are. if we can get the BIR result without the stickiness then that would be a dream come true.

I too would love to see some of these Genuine BIR recipies   Tell us how we should be doing it Tamala

As I've already said:

First and foremost, LOSE THE YEAST! 
Secondly, MAKE A STIFF BUT PLIABLE DOUGH (not all "sticky")!

Also (for a basic BIR plain naan):

Use only SELF RAISING FLOUR (LOSE THE PLAIN FLOUR)
Add SALT
Add SUGAR
Add WATER/MILK
Add BAKING POWDER (optional)

Optional extras for a richer,tastier, dough:

Add EGG
Add GHEE
Add YOGHURT

Why don't you check out some of the other naan recipes on here?  They are closer to the "real deal"