Do make sure your rice is piping hot when you reheat it in order to kill off all bacillus cereus !

I wasn't really referring to places like Domino's or Pizza Hut (Pizza Hut gets dough delivered in frozen state, btw). I mean little Mom&Pop pizza places. We have millions of them over here in Germany, maybe even more than there are Takeaways in the UK. They all make their own dough with yeast (which is *very* similar to Naan). I used to work in one of those places and we only made dough twice a day - it would just rise and we'd knock it again until it had risen too much (or got baked). Therefore, I don't see an issue with a BIR making yeast-based naans at all. For what it's worth, though, I'll take it as granted that BIRs do actually use the baking soda/powder combo instead. Just the reasons are not as clear to me as they are to others.

Thanks for the clarification, SL. I do realize the advantages (and disadavantages) of other leavening agents when compared to yeast. I can also see why baking powder/baking soda would be a much better choice for a BIR since the dough won't "overgo" over time (is that comprehensible in English ?). This is one area where I actually think I know what I'm doing. I guess the headline sent me off in a wrong direction, though.

However, how come professional pizza places used yeasted dough all day long ? Following that line of logic: Wouldn't it make more sense for them to make pizza dough with other leavening agents ? What I'm trying to say is: I personally wouldn't be too sure that BIRs *never* use yeast for their Naans. I mean making the dough is a snap, right ?

Quote from: Phil [Chaa006] on October 25, 2012, 08:56 AM

Quote from: StoneCut on October 25, 2012, 08:18 AM
These look really great ! However, aren't you cheating a bit when you say "Non-Yeast Naan" ? I mean self raising flour includes leavening agents such as baking soda, baking powder and/or instant dry yeast.

I don't believe that self-raising flour ever includes instant dry yeast.  Stephen is clearly differentiating between yeast-based naans and non-yeast-based naans, and neither baking powder nor baking soda nor self-raising flour include yeast, so for me the distinction is clear (yeast is a living organism, baking powder/soda are non-living chemicals).

** Phil.

Hhhm, that may be true (no yeast in self-raising flour). However, in that case I don't understand the advantage of a non-yeast naan (except for possible flavour differences). I figured it wouldn't use any leavening agents at all. I can see tons of advantages to that (and problems).

These look really great ! However, aren't you cheating a bit when you say "Non-Yeast Naan" ? I mean self raising flour includes leavening agents such as baking soda, baking powder and/or instant dry yeast.

If Germany is any place to go by for BIR comparisons (hehe) then I must say that the red food colour powder constantly gets new orders at my local asian shop. They seems to burn through a LOT quite quickly. I know that our local "Indian" Restaurant buy their produce there (I even saw one of the chefs pack up some MDH ready-made mixes, yuk!) - maybe they buy up the food colouring. I have a little pot of it and just some grains is enough to paint anything bright red ...

How long did you marinade ? I found that when I marinade in yoghurt over night that it doesn't taste like yoghurt anymore.

Anyway, looks absolutely lovely !

Since I don't get this show over here in Germany can someone tell me a little about the show and Ajoy ? I'd be interested in some streaming links, too

Isn't this a Tuk Tuk ?
http://www.asien-news.de/wp-content/uploads/tuk-tuk.jpg

Green garlic usually has a bit of sting/bite to it. When you're making a curry that isn't a problem but if you do a pasta sauce then it might be too "hot".