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

[jb]

No yeast

And the recipe is UB :

That looks a mighty fine naan bread.There's definitely an art to cooking them in a tandoori oven,hopefully a bit more practice and I think I should crack it.Interesting to note the recipe has been amended from leaving the dough in a fridge to a warm place.The recipe I followed(from the Curry Crunch Book-very similar to CBM'S/Haldi's  recipe) containing baking powder said leave in a fridge.Perhaps there's a technical reason behind it???  I've been told it's very important to rest the dough.

[chef888]

hi rich i have tried both methods and to be fran  there dont seem to be much differance in taste just in time the none yeast nan doesent need the lenth of time proveing so i all ways go for the method with selfraiseing f;our and bakeing powder works great 

[emin-j]

Asked our T/A and self raising flour is what they use 

[loveitspicy]

Yeah we dont use yeast and to be honest i prefer not to - they puff up just great and look the part - and as far as time goes 30 mins tops standing then roll out and cook


best, Rich

[mickdabass]

hey looking really good JB

could you please post the recipe as I am struggling to produce good naans.
Abdul advised me to rest the dough for at least 2 hours before cooking. That has helped a hell of a lot. I have also noticed that the amount of oil is critical. too much and the naans have a "shortcrust" type consistency.
my naans are often overcooked on the outside ( particularly the "clay" side) but too doughy in the centre. I roll the dough to about 1-1.5mm and still have this problem.I am starting to think that the tandoor is too hot!!!

[jb]

hey looking really good JB

could you please post the recipe as I am struggling to produce good naans.
Abdul advised me to rest the dough for at least 2 hours before cooking. That has helped a hell of a lot. I have also noticed that the amount of oil is critical. too much and the naans have a "shortcrust" type consistency.
my naans are often overcooked on the outside ( particularly the "clay" side) but too doughy in the centre. I roll the dough to about 1-1.5mm and still have this problem.I am starting to think that the tandoor is too hot!!!

Think you got confused,the picture is actually from Unclebuck not from me.I def need a bit more practice with cooking mine in the tandoor.I notice your point about 'shortcrust',I had this too never thought about oil.There is certainly an art to cooking a nice naan in a tandoori oven.

[mickdabass]

oops sorry jb knowing youve recently bought a tandoor, i just looked at the photo and assumed it was yours

[Aussie Mick]

Personally, yeast every ime for me. I tried the non yeast (Curry2go) version and sorry...i wasn't impressed....too "cakey" for me.

I don't have a tandoor though, so maybe that would make a difference.

I get good results using the BBQ hotplate, then turn it onto the open grill to finish off. Not perfect, but not bad either.

[mickdabass]

Personally, yeast every ime for me. I tried the non yeast (Curry2go) version and sorry...i wasn't impressed....too "cakey" for me.

Ive tried the yeast recipes and its too "bready" for me ha ha ha.

Ive (as good as) cracked curries, tikka, sheekh etc....but naan breads....I havent even got close.....yet....

 But I will do...one day

[Aussie Mick]

its too "bready" for me ha ha ha.

  ;D