Cooorrrrr that sounds blimin' gorgeous, CoR.

Quote from: JerryM on April 13, 2010, 06:33 PM
for posh naan i go the whole hog and make yeast naan from the KD1 book.

Jerry, I don't suppose you could list that recipe in the Ultimate Naan topic could you? I've been scouring the net looking for recipes and found literally hundreds of variations. I'm becoming Naan Recipe Blind!!!

On conclusion to my test in the aforementioned topic, Dipurajah's whilst producing a fine bread is not, representative of a Naan.

Domi, i'll put beef on the menu next Sunday to test a small batch of Yorkies. Not sure i'm brave enough to try the toad in the hole though.

I watched a few video's on the web yesterday and it sounds like you could do to try the inverted method. The naan is placed in a dry pan so it sticks to the pan, cook until blistered and then invert the pan over the flame to toast the blisters.

I am annoyed that I didn't take pics of the plain Naan I did yesterday as that resembled a naan at least. But so far and judging by sight only, CA's naan looks better. I am sure UB's works well, but I can't see how I can create a Keema Naan with a very wet dough.

Anyone brave enough to try it though?

Joking aside, we sometimes add chunks of Red Pepper and Red Onion to a toad-in-the-hole and it tastes great.

Chris,

Following your example I have attempted a proper go at making bread useing Dipurajah's dough recipe. I followed the doh recipe to the letter only halving the quantity. Whilst the doh was resting, I made my Keema recipe only replacing the gram with 1/2 a can of chickpeas which I smashed to a pulp. As I was cooking shami kebabs as well, I chose not to pre-cook the mince which allowed me to test the theory as to whether the mince would cook in a Keema Naan.

The cooking process I chose to employ was as follows. Pre-heat the grill for 30 mins. Then on a hot stove, heat my heavy based frying pan until smoking hot. Roll out the naan and place in the pan and immediately transfer under the grill at a distance of about 4-5 inches from the element.

Plain Naan
Before attempting the Keema Naan I chose to try a normal Naan bread. The only addition was to sprinkle water to the underside of the naan before adding to the pan. At first attempt, I waited until I could see bubbling in the dough and then placed it under the grill. This then really encouraged the dough to rise and gain that characteristic burning on the top of the blisters.

The result was quite good. I felt the timing to grill should be shortened as the base was a little hard. However, the dough was soft. It could probably use some salt and maybe worth tying yeast in the mix to make it lighter. The bread whilst tasty and looking like a naan, was more like pitta bread in taste and where the doh had gone crisp, was textured similar to pitta as well.

Keema Naan
The second attempt was the Keema Naan. I prepared the dough in a 5 inch circle with most of the dough bunched in the centre and the edges thinned out. I placed the same amount of Keema as dough in the centre and bought the thin edges together and pressed them gently. Lightly floured and gently rolled out being careful to get an even spread. The Naan was cooked as before with the timing reduced to grill.

The result was again good but the Naan did not resemble BIR in that it had not blistered like the plain Naan. One thing I have mastered is the Keema and managing to get it spread evenly in one sheet, along with the flavour which is superb for me. What I did notice is that I could have perhaps rolled it a little thinner. This comes with experience I didn't want Keema splitting out of the dough. I was very pleased that the bread was also still very moist and soft. But I think the Naan needs to be prodded in certain places to try and get the dough to stick and prevent the whole thing puffing up in one big bubble. This may also be attributed to the dough being slightly thicker.

Does anyone want to hazard a guess as to what is already prepared on the chopping board that he adds the chopped onion too?

Yeah ok several.

I forgot to ask though Chris, how different did you find the flavours of Dipuraja's compared to the IG Bhaji?

Were they alot different or just subtle, etc?

Chris, i'd have done the same, just had to chuckle. I 'nuke' a poppadum when I get the nibbles. I've even invented a quick fix coconut curry chutney to go with it.

1 sml onion chopped finely, fry till golden. Add about three quarters of a dessert spoon of Tikka Masala Paste and fry for a minute add about a third of a Pataks creamed coconut sachet and about two tablespoons spoons of water to help dissolve and cook to a paste.

Warning, its devilishly morish, especialy with a few bottles of Cobra left. ;D

Chris I am but a beginner at cooking naan and so far have not produced any resounding successes. I tried the no yeast dough as I didn't have time to do a yeast version.

I have an older style combination cooker at home. Fan assisted oven below which has always done good pizza so it should do for the naan. But to recreate the naan as closely as a tandoor oven, I am going to try using the top combi grill oven. Turn the grill full up with the door closed to pre-heat the oven and get everything nice and toasty, then pop the dough in with the grill still on.

I'll let you know how I get on.