CH, Thanks for the much detailed post and sorry for my late reply, your naans look flat, heavy and doughie, sorry mate i don't mean to be so critical

The electric hob didn't do you any favors it reminds me of when i used to do naans under the grill.

Sometimes with bread you just know if it going to work or not this may sound odd but i know if I'm going to get a good naan if see bubbles in the surfaced rolled dough -

I mean if i roll a 8/10 inch naan out on my kitchen surface and i see baby bubbles i know when it hits the hot tava its going to go out of control and be a pukka one.

Anyhow fair play for giving it go and please don't take my remarks the wrong way please keep naaning on! 

next week I'm doing these again ill put some new batts in my camera!

Cheers CH, UB.

got that, did you get me reply?

Hi, I'm off on hols in January I'm going to Australia! traveling about gold coast and NT but will be spending time with family in Adelaide.

Now I cant do 4 weeks with out a ruby! So does any one know of a decent curry house in Adelaide?

I'm not expecting like brick lane but if anyone has traveled to that part of the world and fell into a half decent curry house and can recommend i will be there like a curry rat up a drain pipe.

Cheers UB.

Hi Darth yeah i think a new thread is a good idea and just add a link from this thread 

PM sent darth

Quote from: curryhell on November 26, 2011, 07:58 PM
Sorry to hear that Uf.  I bought the SR flour and baking powder and am going to have a go myself either tomorrow or Monday eve.  I'll let you know if i'm joining the non-bakers club too

look forward to that curryhell get some pics if you can.

Quote from: DalPuri on November 25, 2011, 10:28 PM
Hi, i asked because most recipes call for plain flour.
then i saw this recipe uses self raising, but still keeping the baking powder in.
was just curious thats all 

Just re-read my post forgive me for being blunt. in short it needs it.

Quote from: jamieb728 on November 25, 2011, 06:17 PM
Hi

Had a crack at these tonight more interested in the cooking technique than the recipe but i did use this recipe and prabably the easiest and quickest naan recipe i have made yet. Now after a couple of attempts where the naans fell off onto the flame i got it going and they do come out great definetly one to add to the recipe book

cheers
Jamie

Cool thanks for your feeback, yep a 'not non-stick' tava is the way to go, cheers.

Quote from: DalPuri on November 23, 2011, 06:42 PM
Hi,
why does this recipe use self raising flour AND baking powder?
cheers, frank.

ive read your post a few times, and i still dont know what your talking about.

Good on you feller, if i could point you the right direction of "non tandoori naan" this would be it

https://curry-recipes.co.uk/curry/index.php?topic=6282.0

Kind regards.