Eureka, it works!
So finally here are the photos of the comparison test.

I've just made up some dough following UB's Haldi recipe that I found interesting judging by the photos. They were cooked in a Tandoor but I want to see if I can obtain the same result using a blow torch (doubtful). The only real difference being the substitution of yeast for baking soda...let you know.

Quote from: Clive77 on July 31, 2012, 05:30 PM
Ok, let's try again then...

Nope, still won't work for me. Now is it to do with their size. I have 4 pics: 1.31mo, 1.45mo, 1.85mo and 884ko respectively. Does that mean they're too big? If so can I do anything about it (I can feel this is going to turn into a IT lesson!)

Ok, let's try again then...

Quote from: Clive77 on July 31, 2012, 01:32 PM

Quote from: martinvic on July 31, 2012, 12:38 PM
Have a look here Clive

https://curry-recipes.co.uk/curry/index.php?topic=3978.0

I think that's how you are supposed to do it now.

Martin

Thx Martinvic...
I've followed the instructions but I'm not convinced of the result. So here goes for a try with 1 pic.

Yeah well, pretty much as I expected. I know I'm not much of a computer wizz kid but I can't say CRO this upload system is very intuitive. At the top of the upload page I got this message:
Warning: md5_file() [function.md5-file]: Filename cannot be empty in /home/wwwcurr/public_html/imagehost/index.php on line 35
But then it says Upload successfull. I copied what I think is the "BB" code and pasted it into my post. What am I doing wrong...any ideas anyone?

Quote from: martinvic on July 31, 2012, 12:38 PM
Have a look here Clive

https://curry-recipes.co.uk/curry/index.php?topic=3978.0

I think that's how you are supposed to do it now.

Martin

Thx Martinvic...
I've followed the instructions but I'm not convinced of the result. So here goes for a try with 1 pic.

Quote from: Clive77 on July 31, 2012, 11:55 AM

Quote from: Clive77 on July 30, 2012, 11:14 PM

Quote from: stephenperry on July 30, 2012, 06:24 PM

Quote from: Ramirez on July 30, 2012, 10:43 AM

Quote from: StoneCut on July 30, 2012, 10:34 AM
I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).

Ditto - any chance of a photo/video Clive?

My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one

Got some dough on the go, I'll take a pic tomorrow! (I'm a poet at didn't know it!!)

Right, you got me thinking when the paint stripping heat gun was mentioned so I got mine out and decided to do a comparison test, Blow torch VS Thermal paint stripper set at max temp 650 deg:
The result between the 2 is very different. With the heat gun the bread developped a good colour but puffed up completely, so much so that it turned into a pitta bread with both sides seperated like a pouch (see photo). It wasn't a complete waste of time as at least I now know how to make those, and certainly better than Sainsbury's! However that's not what we're here for. The blow torch delivers a far better result in my opinion, but no, as George pointed out, not necessarily BIR, but as I said, as close as I've got. With the blow torch the bread doesn't completely puff up and shouldn't, only partially. The surface colour is more or less what I was aiming for and the bread remains whole apart from the bubbled areas, but that's the whole idea. As pictures speak louder than words and to honour your requests, here are some photos taken in order to visualise the results. One last thing I should add is that the thickness of the naan seems to play a vital role in the final result. It shouldn't be too thin or it's back to the pitta syndrome, too thick and it'll be stodgy. After analysing this point I think the ideal thickness lies more around 3mm than 2mm...yes it does make a difference! This is what I mean when I said that there is a knack to getting it right and success is not always guaranteed but when you do get it right I think it's well worth the bother.

I can't seem to post the photos! It tells me the upload file is full. I have 4 pics and it won't even take one. Can someone tell me what to do.

Quote from: Clive77 on July 30, 2012, 11:14 PM

Quote from: stephenperry on July 30, 2012, 06:24 PM

Quote from: Ramirez on July 30, 2012, 10:43 AM

Quote from: StoneCut on July 30, 2012, 10:34 AM
I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).

Ditto - any chance of a photo/video Clive?

My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one

Got some dough on the go, I'll take a pic tomorrow! (I'm a poet at didn't know it!!)

Right, you got me thinking when the paint stripping heat gun was mentioned so I got mine out and decided to do a comparison test, Blow torch VS Thermal paint stripper set at max temp 650 deg:
The result between the 2 is very different. With the heat gun the bread developped a good colour but puffed up completely, so much so that it turned into a pitta bread with both sides seperated like a pouch (see photo). It wasn't a complete waste of time as at least I now know how to make those, and certainly better than Sainsbury's! However that's not what we're here for. The blow torch delivers a far better result in my opinion, but no, as George pointed out, not necessarily BIR, but as I said, as close as I've got. With the blow torch the bread doesn't completely puff up and shouldn't, only partially. The surface colour is more or less what I was aiming for and the bread remains whole apart from the bubbled areas, but that's the whole idea. As pictures speak louder than words and to honour your requests, here are some photos taken in order to visualise the results. One last thing I should add is that the thickness of the naan seems to play a vital role in the final result. It shouldn't be too thin or it's back to the pitta syndrome, too thick and it'll be stodgy. After analysing this point I think the ideal thickness lies more around 3mm than 2mm...yes it does make a difference! This is what I mean when I said that there is a knack to getting it right and success is not always guaranteed but when you do get it right I think it's well worth the bother.

Quote from: stephenperry on July 30, 2012, 06:24 PM

Quote from: Ramirez on July 30, 2012, 10:43 AM

Quote from: StoneCut on July 30, 2012, 10:34 AM
I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).

Ditto - any chance of a photo/video Clive?

My local lidl shop has cooks blowtorches in at the moment, please give me an excuse to buy one

Got some dough on the go, I'll take a pic tomorrow! (I'm a poet at didn't know it!!)

Quote from: Naga on July 30, 2012, 08:23 PM
I did this tonight using half quantities as an experiment.



Having already scoffed half the naan, this is the remaining half shown brushed with garlic butter on a 23cm/9 inch plate. It's not exactly the naan I would expect from a T/A or restaurant, but it wasn't half bad for a first attempt at home and it's a lot better than any naan I've made before, i.e. none!

I'm not sure about the number of naans that the full recipe is said to produce as I used half of my dough to produce the naan in the photo. Based on my experience, the stated recipe would only produce 4 naans, not 10 (or so), but I'm definitely not complaining! The recipe produced a decent bread that I will make again and again.

Nice one, Clive!

Hi Naga...Now there's a coincidence! Funnily enough I too made some tonight with half quantities just like yourself but to go along with a Morocan style chicken (yeah I know, infidel...no comments please!) as we were only 3 for dinner. I think the only explanation for the discordance concerning the amount of naans is a question of personal interpretation. What I mean is, is "how long is a piece of string" if you see what I mean. Judging from your photo, what I call a medium size naan is probably a small naan for you. When I read your post I went straight to the fridge to see how much dough I had left. I have enough for 2 more and have done 3 which equals 5, on half quantities, so for me I'm smack on the nail. I guess at the end of the day what's important is that you enjoyed the naan that YOU made. As I said, it's the closest I've ever got to a BIR, but no, it'll never replace a genuine Tandoor cooked naan. I will take a photo of mine though as I have the impression it differs a little to the result you obtained. It may be the garlic butter that gives that impression as I don't add anything. As for those who suggest a video I'll have to work on that as I've never posted a vid in my life. But photos should be simpler, let you know. But anyway, thanks for your interest, it's very encouraging.

Quote from: colin grigson on July 30, 2012, 07:05 AM
Thanks for posting Clive since I'm awful at naans although I enjoy eating them tremendously .. may I ask which type of yeast you use please IE. fresh or dried ... thanks !!!

I can't wait to give these a go   

In a word I use dried. I have very little experience with yeast and to be honest know very little about the stuff. I've only ever used 2 types that you find in France. One is what they call 'chemical yeast', a very fine white powder that comes in a little sachet. The other is what I believe to be natural yeast as it's a beige coloured slightly granulated powder that also comes in a little sachet. Neither need any soaking or preparation of any kind, just sling it in with the dry ingredients then add liquid. If you do try with fresh yeast let me know what the result is.