Glad to see you sorted it Jerry  ;D As I said before I think the BIR's may get away with a less sticky dough but it seems to work well in home cooked Naan because we don't have the intense heat of the tandoor. I am still leaning towards UB's recipe as the all SR flour doesn't seem as close as UB's was to my local T/A. Anyway It sure is an improvement on a lot of the recipe books where they come out like ironing boards!!  

Hi Jerry,
It won't rise as such but rather the air will develope in the mix. Mine usually prove for an hour or two even. If you are seeing two or three small bubbles appearing in the dough it's right enough. I used my recipe again less 1 egg and it was fine. I think the maybe your technique might be what is giving you problems. What are you cooking the naans on? Tava, griddle? Are you absolutely sure it is hot enough? It needs to be smoking hot. Am I right in saying you are using electric to cook still? If you are using electric try using an ordinary non stick frying pan the thinnest metal one you've got. Let it heat up on the hob for a good 5 minutes. Roll out just a little of the dough and drop it in. Brush the top immediately with oil. Flip after 2 or 3 minutes. If it bubbles up after a minute or so in your pan you've found the problem. When you make up the liquid add you Baking powder and salt to the liquid to ensure an even distribution through the mix. Lastly make it sticky. My last dough I mixed entirely with a spoon. It is really just like a thick batter. Don't worry about getting it out of the basin. oily hands and flour in another bowl will make it more managable when you come to use it. The stickier the dough the more air their will be in their. I think BIR's get away with a thicker dough because they have the heat of the tandoor to fall back on. Show us some pics, even if it fails, maybe we can help you better by seeing what you are doing. We will not let you go without Naan  ;D  ;D  ;D  ;D Sorry forgot to mention. I have stopped using oil with no adverse effects. Still use the yoghurt though      

They don't need to faff around when they have Pataks on hand which they do use. Same thing just bought in.

Nice one George! I particularly like the bit where the spices are soaked and ground to make a masala that is added to the curry. I think this is part of BIR cooking that we are missing out in our attempts. I would be interested to see the result if we simply substituted the onions for curry base and cooked as he did. In fact i think I will give it a whirl!! ;D

Bought mixes are used quite often. I believe most T/A's etc up here use a fair bit of bought in mixes. I managed to get pataks tandoori paste yesterday to check it out and guess what? It tastes exactly like Lamb Tikka in the Kebabs and curries that I buy locally! It saves time and keeps well. That would suit a business down to the ground. :

Looks the biz alright. Is the Rogan josh spice mix bought or made up from recipe on the forum? 

I had a puri out of my local T/A last night. I would swear the sauce was just Maggi chilli sauce, & mango chutney pureed together!

Here goes the waisteline again!!!!!!  ;D

You are correct George a lot of recipe books call for only a pinch in soups etc rather than a teaspoon full but I have seen T/A 's using it and they tend to use a lot more. Hence the raging thirst after a chinese T/A!!!  I wouldn't rule it out completely as a flavour enhancer but I feel overall it's not a main ingredient.

Hi,
I have never really seen a Hot Meat puri on any of my menues but the basic sauce I make for say a chicken puri goes something like this

200mls base sauce
Pre cooked meat
1 tsp Garam Masala
1/2 tsp Cumin powder
1/2 tsp chilli powder (up it a bit for hot)
1/2 tsp Salt
1 tablespoon of mango chutney (no lumps)
Tablespoon oil

Heat the oil in the pan and add the base sauce, in with the spices, stir for a couple of minutes, in with the meat & mango chutney and a minute or so more your done. you can add red food colouring and fresh corriander if you like bit i tend to leave them out.