Topic: To yeast or not to yeast that is the question

[Whandsy]

Hi loveitspicy

Last time I asked a load of questions in the back of the takeaway one of the questions was naans and they told me no yeast, they used self raising flour, the recipe I use does use yeast though an gives great results 

W

[martinvic]

Still to master this myself yet, but the best results I've got so far, in my last attempt, was by adding a little of that quick yeast to the usual baking powder recipe I use.

It wasn't enough yeast to make the dough raise loads, as in bread making, but did bubble up quite nicely when cooked on my Tawa.

Martin

[Geezah]

My nans dont give me huge blisters but they are still light and airy, cooked on a tawa on gas hob.




INGREDIENTS:

2 cup plain flour
1 cup self rising flour
0.5 Tsp of bread yeast
1 egg
1 Tsp salt
0.5 Tsp baking powder
2 Tbsp sugar
1/2 cupl warm water
1/2 cup milk
vegetable oil

[Unclebuck]

No yeast

[Les]

No yeast

And the recipe is UB :

[Unclebuck]

honestly i cant remember either Haldi's or CMB's

Haldi's:
"It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water

Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
UB edit rest in warm area coverd for a few hours
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)"

CBM's
http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0

[Les]

honestly i cant remember either Haldi's or CMB's

Haldi's:
"It's just the tandoor that makes it work well
I am making naans so often that I don't exactly follow any recipe
but this is approximately it
1 pound of self raising flour
Definitely use this,takeaways use it
1 rounded teaspoon of baking powder
1 level tablespoon of sugar
1 teaspoon salt
1 teaspoon black onion seeds
2 eggs (maybe one is enough, this last batch were really bubbly)
In a jug mix 100ml plain yoghurt,100ml milk & 200ml water

Kneed all the ingredients together for five minutes
You may need a drop more water or flour, depending on how many eggs you use.
After kneeding,pour a little oil on your hands and wipe the dough ball all over with it.
This stops it sticking
Leave 24 hours covered in a fridge
Bring out the dough and roll into ten even sized balls
Cover,on a tray, and leave an hour before rolling flat & cooking
After cooking, brush with melted butter (not ghee)"

CBM's
http://www.curry-recipes.co.uk/curry/index.php?topic=6282.0

Thank's UB
Never made any Naan, So this should be interesting ;D

Les

[Micky Tikka]

Unclebuck my naans keep sticking to my tandoor any solutions
Quickly before George changes the thread 

[Unclebuck]

mabe your naans are a bit too wet but most likely the liner of you t.oven isn't hot enough, the liner needs to be red hot

From a cold start your oven needs to be on full about 2hrs before use haldi can tell your more about commercial t.ovens as mine is self build

[Micky Tikka]

Your probably right on both accounts