Topic: Naans before your eyes

[haldi]

I have just come back from Radford Road, Nottingham
Opposite, one of it's largest Asian shops called Medina, is a little passage way.
Along here, is a man selling fresh naans, cooked in his tandoor
They are four for a pound
Unbelievably cheap, but are they any good.............?

YES!!!!
They are absolutely amazing ,but unlike anything I have tried before
They are very, very light and have no onion seeds
The chap who cooked them was clearly not English, but perhaps he was not Indian/Pakistani either.
Perhaps he was Arabian?
Maybe that's why the naans are so different

The way he handled the dough was magical
So fast
He rolled each one out in about five seconds, then stretched them over the naan cushion.
Then Whack!........to the side of the tandoor
There were about six cooking at once
The naans were lifted with something like kitchen tongs and into a bag

Anyone living in this area, do yourself a favour, and pay  this place a visit
It's an education and a fantastic treat
I will be going again soon

FOUR a POUND?
Let's see Asda beat that!!

[976bar]

I have just come back from Radford Road, Nottingham
Opposite, one of it's largest Asian shops called Medina, is a little passage way.
Along here, is a man selling fresh naans, cooked in his tandoor
They are four for a pound
Unbelievably cheap, but are they any good.............?

YES!!!!
They are absolutely amazing ,but unlike anything I have tried before
They are very, very light and have no onion seeds
The chap who cooked them was clearly not English, but perhaps he was not Indian/Pakistani either.
Perhaps he was Arabian?
Maybe that's why the naans are so different

The way he handled the dough was magical
So fast
He rolled each one out in about five seconds, then stretched them over the naan cushion.
Then Whack!........to the side of the tandoor
There were about six cooking at once
The naans were lifted with something like kitchen tongs and into a bag

Anyone living in this area, do yourself a favour, and pay  this place a visit
It's an education and a fantastic treat
I will be going again soon

FOUR a POUND?
Let's see Asda beat that!!

Sounds like a winner Haldi I'm also interested in the Medina store you went to as well. Are they really well stocked up on spices etc? If so, then I might take a drive up there............

[haldi]

Sounds like a winner Haldi I'm also interested in the Medina store you went to as well. Are they really well stocked up on spices etc? If so, then I might take a drive up there............

Medina have everything and an amazing selection of fruit and veg
They have a massive variety of spices, rice, flours, breads, dhalls, sauces, sweets, bombay mixes & pickles too
You could spend a fortune!!

The naan place opens in the afternoon, so go after 1pm

[billycat]

Sounds good Haldi

There is a Kebab shop in liverpool called Clay oven kebabs

the guy there does the same thing there with his naan bread dough thumping it out twirling in his hands

and to top it all 30 p each for a delicious naan

[JerryM]

Haldi,

do u know (could u ask) if they are yeast or SR.

i seem to only make the SR variety since joining the site. before that i only made the KD1 yeast ones.

on the SR i follow your advice to leave the dough for as long as poss before cooking after adding the liquid. i try to make in the morning and leave in the fridge (as per u're instructions although i think u say upto 24 hrs which i've not tried). i also follow UB's method of making them "sticky" by adding probably too much water c/w BIR. collectively it does produce very soft good naan.

so much so i've never found the need to go back to the yeast. my recollection though is that the yeast are a tad better. hence the question of your expert.

billycat,

would appreciate the street for the kebabs. don't get west as much as w'd like and don't know the place like we did (liverpool 1 for example). we still love casa italia round the corner from mathew street. we love our kebabs as well.

[billycat]

Jerry

Its on Smithdown Road on the right heading out of town towards were you live i.e Warrington so it will be on your left heading in!!! but your end if you grasp my meaning

just past Ullet road on your left place called Clay Oven Kebabs right in a bus stop you cant miss it

lovely kebabs as well

[JerryM]

Billycat,

many thanks. i know smithdown road pretty well and now i realise Ullet is by sefton park i know exactly where u mean. maybe a while but will let u know how we get on.

[Unclebuck]

Haldi,

do u know (could u ask) if they are yeast or SR.

i seem to only make the SR variety since joining the site. before that i only made the KD1 yeast ones.

on the SR i follow your advice to leave the dough for as long as poss before cooking after adding the liquid. i try to make in the morning and leave in the fridge (as per u're instructions although i think u say upto 24 hrs which i've not tried). i also follow UB's method of making them "sticky" by adding probably too much water c/w BIR. collectively it does produce very soft good naan.

so much so i've never found the need to go back to the yeast. my recollection though is that the yeast are a tad better. hence the question of your expert.

see these naans jerry from my tandoor,



just plain flour and baking powder same as your bir but the trouble you will find is that you wont get the heat from your oven/hob, thus you may need yeast.

[JerryM]

UB,

picture says a thousand words - yep my SR naans look nothing like. they taste very close and good enough and hence i've never rtn'd to yeast naan.

i'm still using the "pat a cake" trick by the way (to finish spreading out the naans after an initial roll) - many thanks