Topic: UB's Naan Bread v2

[Malachyte]

Well, I gave this one a go yesterday. No yeast, just used the Self-Rising flour. 

And Yeah...let's just say I had Gord Ram behind me the whole time going

Ramsay: "What are you doing man!?

Me: "I dont' know Chef."

Ramsay: "Well that's painfully obvious! I mean, are you serious? Are you ()&*)*ing serious? Look at it....just #**#ing look at it!!!"

Me: "Yes chef."

Ramsay: "Now tell me...what does that look like to you?"

Me: "...it looks bad chef."

Ramsay: Wrong. It looks WORSE then bad. It looks bloody ghastly! Pathetic...it looks like s*@t!!"

Me: "I'm sorry Chef. I'll make it right chef."

Ramsay: /facepalm "No...no f$#k off. Shut it down, clean it up, and GET OUT!"

Me: "But Chef, I-"

Ramsay: "I SAID GET OUT!!!"



I don't think it's a problem with the recipe of course, it's just my utter lack of experience in working with raw dough - in fact this is my first time doing that at all period. The stickyness of the dough seems to make it challenging for even people who are more experienced with that sort of thing...perhapse this wasn't the best way to get my feet wet.

I think for now I'm just going to have to find the breads at a grocer or something. For now at least. Maybe I'll experiment next time with something else like...a frozen mini pizza...or...pretzel...or something.


*Sobs* they look so delicious tho

[JerryM]

like the banter Malachyte - being a fan of Gordon (would not like him looking over my shoulder though).

try the naans at the link below for a starter - it saved me until i could master the "ghastly" stuff. once your happy then return for a 2nd go at UB's.

also don't forget with SR flour to leave the dough when mixed for at least 1 hr (makes big difference in the softness of the cooked naan).

http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html

[Malachyte]

Yeah, I was having issues with it not rising for whatever reason (it seemed like I didn't even mix it properly to begin though!  Lack of experience thing...so I'm not positive)

When I cooked them, they were just too thin, and crispy, although a couple of them I purposely used more dough, and made them a bit thicker, and didn't cook them quite as much. 

THOSE from a texture standpoint started coming together with decent texture (...on...maybe 1/3 of the bread), but when I tasted it, it was just like tasting a mouthfull of flour >.<.

So, yeah, I might play with that other recipe a try and see what happens  . We live, we lern, we try again.   

First curry I ever made, before I discovered this site, or learned about curry bases etc  was just a standard chicken curry.  I didn't catch the "Add two cups of water, and simmer for an hour" part, so I pretty much with meat that was just coated with oil and spices  :-X!! I've improved in that department since then...so I'm going to do the same with these Naans if it kills me!


...for the sake of my guests though this weekend, I might be good and just pick up something from the indian 'mart on my way home   

[Cory Ander]

Yeah, I was having issues with it not rising for whatever reason (it seemed like I didn't even mix it properly to begin though!  Lack of experience thing...so I'm not positive)

Hi Malachyte.  I suspect the problem you have with "rising" (bubbling) is not to do with your perceieved "lack of inexperience".  Can I suggest that you check out my naan recipe here:  http://www.curry-recipes.co.uk/curry/index.php?topic=1448.0

In particular, look at the latter posts and also note the suggestions regarding making the dough "rise".

[Cory Ander]

what's the best way to store them?

Hi Malachtye,

Unless you're going to use them within a few hours, the best way to store them is to cool them (otherwise they will produce condensation and go soggy), wrap them in a freezer bag, and freeze them.  Then microwave them for about a minute on full power (no particular need to defrost them first).  I do it all the time and it works just fine.

[Willyeckerslike]

Hi,

i had a go at making these & follwed instructions to the letter.  I ended up with a bowl full of dough that doubled in size but was was the consistency of loose porridge?  I couldnt pick it up lol.  I tried adding more flour & leaving for another hour but it never seemed to change consistency.  Gave the wife a good laugh though, me tring to roll it out ;D.

Anyways thanks for the recipe UB.  As the last few posts say which I never read : maybe for a first bash I should try one of the other recipes first

cheers

Will

[Johnnyboy]

I've just finished tidying away and my mixture is resting. Wil report later how I get on.

Can't wait  ;D

Fast forward 2 hours ... well that didn't go to plan !!! Too muchliquid but an easy fix for next time 

[JerryM]

i make naan as simple as i can but i do use the same proportion of liquid to flour that UB does and manage to work with the "quite wet" dough.

it may help to weigh both the flour and the liquid (i use 300ml of liquid to 450g of flour). the liquid for me is milk & water. if u add yogurt or say carnation is really messes up the amount of liquid needed and it becomes a tad trial an error.

the way to work with the "quite wet" dough is to use a good dowsing of flour over the top before starting to remove it from the bowl. then use a well floured worktop and roll it by hand into a sausage before slicing the individual naan pieces.

i then roll it partially with a rolling pin -again using plenty of flour and turning over and through 90 deg each roll. the important part though is to stop after a couple of rolls and use the "pat a cake trick". this is the final stretching to the required size by throwing the naan between your hands rotating it 90 deg on each pass (gravity tends to stretch the naan downwards).

try and watch or even ask at your local TA - it's difficult to explain in text only.

[nai]

Hmmm, my first attempt at these naans tonight and I didn't do too well. I left the dough to stand for a few hours, came back to it, and just couldn't work with it, it was too runny/sticky/gloopy, so I added more sr and plain flour.  I managed to slap some on the tava but they burned quickly on the outside and didn't cook properly inside. I didn't get a lot of blistering, they were quite flat and tasted very floury. I'm away from home this weekend so I didn't have access to my usual cups...maybe I bodged the measures.

I'll try again tomorrow. 

[JerryM]

nai,

i initially found i could not work it too. it just needs a bit of technique. i sprinkle flour over the bowl and use extra as needed to get the dough ball from the bowl. i then flour the work top and then roll it by hand into a long roll which i slice into portions.

again flour the work top and use rolling pin to get ~75% rolled out - adding a sprinkle of flour as needed to stop any sticking. the last 25% is then by the "pat a cake" trick. at this point the dough surface is not sticky but inside the dough is still sticky.

on the tarva - too hot and it will burn before cooking through. i use my 3kw hob on just over half and cook for about 2 mins on each side (till they are just getting brown). i then microwave (30 secs - 1 min) to finish off as i need them.

try to use weigh scales if u can for both flour and milk/water.