Topic: CBM Little India Naan Bread

[Curry Barking Mad]

Hi All,
Just a short video from the kitchen of Little India of the tandoor chef making a plain Naan bread.
Although I haven't got the recipe yet I was told it is a 'No Yeast' recipe.
The dough is soft and pliable.
Fantastic expansion rate in the dough when cooking.
Cheers,
Mick

[bamble1976]

Piece of piss isn't it!  if only it was as easy as he made it look.  bloody arm must be heat resistant.

Top video again, cheers

barry

[ELW]

Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time


Regards
ELW

[jb]

Another excellent video thanks Mick.I really want to crack this naan bread thing now I have my own tandoor.That chef made it look sooo easy(and no naan bread cushion either).I take it as there was no yeast baking powder was used???  I'm sure that was the stuff that made mine go a bit hard,I may be wrong,a recipe would be superb though,a big thanks again for doing these videos.

[Curry Barking Mad]

Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time


Regards
ELW

The dough balls are under the blue plastic on the second shelf.
He would possibly have two in the tandoor at the same time, while one was in he would be preparing the second one so one would be ready before the next.
They could sit in the hot box for a few minutes without any loss of quality until others were ready if it was a few naans for one order.
I hope that makes sense.
Cheers,
Mick

[Curry Barking Mad]

Another excellent video thanks Mick.I really want to crack this naan bread thing now I have my own tandoor.That chef made it look sooo easy(and no naan bread cushion either).I take it as there was no yeast baking powder was used???  I'm sure that was the stuff that made mine go a bit hard,I may be wrong,a recipe would be superb though,a big thanks again for doing these videos.

Cheers JB,
It is Baking Powder that is used.
This was one of the softest doughs I have seen in any kitchen I have been into.
The use of veg oil must play a part in the naan being soft when cooked.
Mick

[DalPuri]

Morrisons have large terracotta pots for five pounds at the moment if anyone is thinking of building their own tandoori oven. 

The security guard was curious as i pulled 2 from the stack and inverted one on top of the other. 
"Forcing rhubarb" he said.
"No, thinking of making my own tandoori oven" i replied.
"Ahhh yes i see now, fair play to ya" .

[ELW]

Hi Mick, another good video. What is the procedure for cooking nan's in a busy restaurant? As in how many are rolled out or cooked at any one time? The only video's I've seen are demonstration 1 at a time


Regards
ELW

The dough balls are under the blue plastic on the second shelf.
He would possibly have two in the tandoor at the same time, while one was in he would be preparing the second one so one would be ready before the next.
They could sit in the hot box for a few minutes without any loss of quality until others were ready if it was a few naans for one order.
I hope that makes sense.
Cheers,
Mick

Cheers Mick, yes it does. Everyone has naan's on their tables & in their carry out bags here...they must be run off their feet

ELW

[Unclebuck]

Awesome, Mick you gotta get that recipe mate

[mickdabass]

The use of veg oil must play a part in the naan being soft when cooked.
Mick

Hi Mick
Excellent video. I havent seen this one before.
I have found that adding too much oil gives the naan  a "shortcrust" type consistency, and  take on a more biscuity quality instead of a doughy, breadlike quality (technical terminology)...if that makes sense!

Regards
Mick