Topic: UB's Naan Bread v2

[RobinB]

Hey, just been out and bought a tavva and am giving the naans a go tonight, i let you know how it goes.the pictures look fantastic,I just couldn't resist giving them a try.

[currybantan]

followed the recipe and its been sat for 2 hours 15 minutes, and im not sure its risen much. texture has changed though, its not sloppy any more, its more like a gummy consistency now. should i be worried that it hasnt risen yet?

been over 3 hours now, hasn't risen at all really, consistency is thick not sloppy, but very sticky to the touch. dunno what i've done wrong...

[haldi]

The yeast and sugar hasn't reacted

It could be for a couple of reasons
Maybe the naan mixture is somewhere too cold

The yeast might have gone off

Are you sure you put the sugar in and mixed it really well?
If the yeast can't find the sugar then there will be no reaction.

I hope some of this helps, because this is a great recipe and the naans should rise really well.
My naan dough doubled in size

[currybantan]

right,

thinking back, the yeast i used, it has several sachets in the pack and i used one that was already open, so it could've been that perhaps?

[Hargiwald]

I tried this, with the yeast because the pictures of the ones you made without yeast looked a lot flatter than the naans I've eaten in Swedish restaurants. I really liked it, though the yeast ate all the sugar so that the breads weren't as sweet as I had wished. Next time I'll add more sugar, but I will use the recipe again, it was very simple.

I also fried it in a normal frying pan, which worked just fine for me.

[grandmasterrew]

Hi

Just tried the nan recipe and ive obvoiusly done something wrong. There isnt any way i can make a ball out of the mixture its too sloppy.

did i add too much of the egg, milk, oil mix?

im just starting out at this BIR at home so any help would be great.

Thanks

[parker21]

hi grandmasterew you could try adding more flour until you can mould it then leave it to rise.
hope this helps
regards
gary

[JerryM]

it is very tacky/sloppy. the 1st time i made i thought i'd never be able to get it out of the mixing bowl and into a ball. sometimes u can get the measurements out by human error and that can make things worse.

i find i prefer the dough sloppy than the other way as the naans turn out softer.

i just add flour until i can get into a ball and then cut into the individual smaller balls. a mixture of flour, rolling and the pat a cake trick towards the end are then what's needed.

[Malachyte]

I'm probably going to try making these for a Curry party I'm hosting on Saturday. My question is: How long do they last, and what's the best way to store them?   I was going to make them tonight...so my question is should I just toss them right in the freezer when they cool? Or will they still be OK come Sat if I toss them in the fridge (or should I just keep them in room temp - wrapped up or something)

[JerryM]

i don't know so only a best guess - freeze them.

i use mine the same day. any leftover the next day are rock hard and good only for toast.

i would try to make early on the day u need and then microwave when needed.