hi all,

thanks all for your help so far, i have just made the dough to the recipe josh uses as it is close to UB version as well.
i have omitted the baking powder josh, as you recommended but kept to the rest of the recipe as specified, so i didnt add the yoghurt or full milk(but made ghee for the first time in years ;D).
I am going to leave it raise now for 3 hours then wrap it in cling film and leave overnight in a fridge like UB suggests.

out of interest will the dough freeze, or will it keep in the fridge for a few days or do i have too cook them off straight away? also is it best to break the dough down into individual portions before storing in the fridge?
i know, i know, so many questions but seriously i havnt got a clue, but would love to get these right.

thanks

Alan ;D

josh,

i have just looked at your recipe and they look fantasic. i am going to try this recipe first.

you mention to add yoghurt and omit the baking powder, where would i add in the yoghurt and how much?

would the yoghurt be in place of anything else or added to the recipe?

thanks for your help.

Alan ;D

Hi all,


14l razor ;D you dont do things by half mate ;D

Razor your base recipe on this site makes 3l. I will be making a new batch on monday but i am very interested in using these knorr pots in your base and then doing the chicken bones to see if it makes a difference.

considering its your base i replicate, when would you add the knorr pots and how many?  I am assuming you would add one pot at the stage where you add the 1.5 litres of water.

also to add the boiled chicken bones, would you just boil a full carcass seperatley in boiling water and make up the 1.5 litres that way?

another question, would one carcass be too much or not enough for 3 litres of base and the same goes for the knorr pots.

thanks in advance


Alan ;D

well done JB,

excellent feedback from your experiance yesterday.
I was also told a couple of years ago that the reason we dont replicate the absolute BIR curry at home, is purely because of the chicken bones being boiled and blended in there currys. when he was telling me he thought it would put me off currys for some strange reason.
I didnt think too much of what he said then up until now. thanks for that JB.

now who is going to be the first to try it in there base ;D

JB 1/1
Razor 2/1
SS  3/1
CA  7/2
JM  4/1
Moonster 25/1  ;D (rely far too much on you guys for me to try first)


regards

moonster

i agree Chris, everything i have tried by CA is very good. i think i will give these a go tomorrow and report my findings.
i honestly thought there would be a generic recipe for naan breads. this has had my head battered ;D.

again thanks for the help

moonster

hi Jerry,

I have put it on hold for tonight. to be honest i dont know which way to go with this. i was about to start the dough then put it in the fridge for 24 hrs, then came across UB version 2 so now dont know which one to try. some recipes have half and half plain and sr, others use yeast some dont,there are so many variants for this type of bread its unreal.
I prefer my naan to be light with a medium crisp on the outside. if someone can please point me in the right direction of which recipe to use first to achieve anything close to what i am looking for i would be extremelly grateful.

thanks for the help so far, all

moonster

hi all,

i was going to try yours first UB, just about to make dough now. even more confused now yours looked to be the best recipe where dips looked too simple. sod it i am going to give yours a try but only to half the recipe . i will let you know how it all gets on tomorrow everning.

thanks all

moony

Hi all,

i have bought a tawa and i am looking to attempt naan breads for the very first time. There are so many recipes and methods on this forum, i just dont know where to start.
i would appreciate it if any one can reccommend the one to go with, i dont expect to be making a bir standard naan at home but something close would be good.

thanks in advance

moonster

Chris,

I done your bhaji recipe again, halfed the salt and used Razors spice mix instead of IG and added the aniseed. (how difficult is that to get hold of BTW)

The difference in taste, superceeded what i had before i put it down to razors superior spice mix and the aniseed made a good difference. Brilliant recipe this Chris a few tweaks here and there and they are the best bhajis in the world  ;D

thanks moonster

hi, all

why not use a subtle generic base or one that is close to all the selected recipes curry base, but make the rest of each author recipe to spec including there own spice mix.
I believe that would be the best way to test each method of cooking and also getting as close as you can to the authors intended dish. At least then you would have a proper fair comparison test between recipes. only difference being the base.

regards

moonster ;D