Topic: CBM's Restaurant Naan Bread [without a tandoori oven]

[Unclebuck]

CH, Thanks for the much detailed post and sorry for my late reply, your naans look flat, heavy and doughie, sorry mate i don't mean to be so critical

The electric hob didn't do you any favors it reminds me of when i used to do naans under the grill.

Sometimes with bread you just know if it going to work or not this may sound odd but i know if I'm going to get a good naan if see bubbles in the surfaced rolled dough -

I mean if i roll a 8/10 inch naan out on my kitchen surface and i see baby bubbles i know when it hits the hot tava its going to go out of control and be a pukka one.

Anyhow fair play for giving it go and please don't take my remarks the wrong way please keep naaning on! 

 next week I'm doing these again ill put some new batts in my camera!

Cheers CH, UB.

[curryhell]

CH, Thanks for the much detailed post and sorry for my late reply, your naans look flat, heavy and doughie, sorry mate i don't mean to be so critical
Cheers CH, UB.

  .  Missed your reply UB.  No offence taken.  I obviously need to do some more work in this area .  Fortunately for me, i can take or leave naans.  It's not something that i need to crack anytime soon, as my chapati making is spot on ;D.  However, in defense of my "flat, heavy doughie" looking naans, the taste test at work proved  very positive.  So looks can be deceptive ;D.  I will try this again, maybe later this week and see if i can improve on my results and take some pics that do them justice. For a first effort i'd give them 5/10.  Not sure if my electric hob is going to beat me on this one though .  If all else fails i'll get out the secret weapon :

[DalPuri]

Hi,
How many naans does this recipe make or roughly what size balls are pinched off?

Thanks, Frank.

[George]

Hi, i asked because most recipes call for plain flour.
then i saw this recipe uses self raising, but still keeping the baking powder in.
was just curious thats all 

It's very simple.

Plain flour is 100% flour with no baking powder
Self raising flour is plain flour plus as much baking powder as the manufacturer choose to put in
So you can start with plain flour or self raising and add as much baking powder as desirable, to get the required lift, i,e. less or more lift than with self raising flour.

It's subjective. It depends on the texture and amount of lift you require.

[DalPuri]

Strange that you should bring this up again George, as it had already been answered by a couple of members.
Did i say something wrong?

[curryhell]

Hi,
How many naans does this recipe make or roughly what size balls are pinched off?

Thanks, Frank.

Four average size nanns Frank,  more if you make them smaller obviously.  Hope this helps

[DalPuri]

Thanks CH,
Just made them and did get 4 ish. wasn't sure if they rise or spread more when cooking, so the first was a bit dodgy.

Cheers, Frank.

 will have to make a gas tandoor when the weather warms up

[George]

Hi,
why does this recipe use self raising flour AND baking powder?
cheers, frank.

ive read your post a few times, and i still dont know what your talking about.

Now I know what you mean!

[Garp]

I fancy a go at these (once I acquire a tawa)

Is this the origin of this recipe and is the guy in saying 'curd'? ...... and is that oil?

http://www.youtube.com/watch?v=w0FBc7-Acs8

Cheers,

Garp

[Peripatetic Phil]

"Curd" is yoghurt, and usually implies strained yoghurt.
** Phil.