SP

Many thanks for extra detail which completely puts my mind at rest.

Your recipe is exactly what I've been searching for. I am at journey end on this and see no further improvement.

Stephen was right on the garlic salt - essential but use sparingly. I tried initially mixing garlic powder and butter but although ok well short of the real McCoy. On the sp batch coated with garlic powder butter then light sprinkle of garlic salt - pure heaven.

Well pleased on both naan and topping.

Many thanks you both.

It depends how much time you have and how far you want to get

Ebooks are a short cut but they won't get you to journeys end.

I have the curry2go and enjoyed reading it. Made nothing from it. The mogul video is a personal fav.

Better to me is to treat as a jig saw and tackle each piece in turn starting with making the base right (chewytikka 3 hr video).

Then search the site and ask when your stuck.

SP

I'm usually in favour of such detailed analysis. I'll have to try and keep my blinkers off for this one.

Ive tasted 2 BIR base . Very different. One I tried to replicate in the basic base post. The other is deluxe. 

At the deluxe place had conflicting views from the staff. The manager - the secret to it all which could not be produced at home. The chef - a means of adding water.

For me there is threshold. A lot of base on this site meet the threshold.

Mix powder is something I've not explored and intend to do at some point.

Both mix and base change the taste of the finished dish but they don't alone make BIR.

Everything has to be in place. For example I read in a post that tower puree was nothing special. Often you won't see a difference unless all other pieces are in place. The difference of each only being small and only the collective sum equalling BIR.

Sp

Journey end for me sir.

I've messed with naan off and on since the KD1 book. They have been ok but well short of even TA. The h4ppy-chris and I think CBM (turn the tarva over) took me up a league.

The trip to timperly hilal reminded me of what I miss from the midlands - top notch naan.

This recipe of yours is a 10 for me. I am well pleased. The chewytikka photo said it all.

The only thing I can do better is to say - sorry no photo - eaten before even thought of taking pic.

Recipe made 5 off with a 4 hr sitting.

Really really chuffed - many thanks

jerry

chewytikka,

your spoiling me as usual. that pic is just what i needed.

i cant resist straying off the path a little (only way to learn) and this weeks go on the naan was a complete disaster.

the pic and few words have re motivated and ready to get the milk out and dump the fermenting.

best wishes,

tried this recipe. well worth giving it a go.

there was a lot i liked. i still feel its a too close to a red tikka. its the best tandoori meat ive made though. the slight niggle being the family said the norm tikka was what they wanted to stick with.

id use mustard oil in place of the powder. i loved the fennel.

i also could not find at the time my own chef garam and used jalpur - the gm is really going to make the dish and the jalpur is just too strong to get the balance needed.

the recipe does not use pataks and is very impressive given that all the taste is produced by the known ingredients - well impressed.

i know i used breast meat when tandoori is bone meat - i just used what i had to hand.

very pleased i gave it a go. the pleasing for me is that i feel the taste i'm after is a simplified version of this ie by using the recipe and taking out or reducing a few ingredients i might just hit bingo.

needless to say all was eaten.

sp,

many thanks for all this info - appreciated.

my go was essentially trying out my pizza learning into naan. its a brick wall and i wont be trying it again. its just totally wrong.

will try your recipe next for sure.

a question if you would - in the facebook video is the naan wet before going in the tandoor. i ask as the pizza method produced quite sticky dough and felt this might be useful as it would stick without the need for additional water.

pic of the disaster - too dense/doughy

Parker21,

You have no need for fame.

People never fail to amaze - my fav (most frequent) thought being - you can lead a horse to water but not make him drink. It's essentially the same as - there is no one more deaf than those that dont want to hear.

Your no 1 fan. I also sure that many less vocal members will think same.

I'd add CBM .

Littlechilli

Presume your 2 chef is 4 tbsp. Would need to check but I think I leave something like 10 to 15 ml of oil in the base which would give approx 5 tbsp total for me.

I've been amazed how stubborn  oil is in taking on flavour. suggests a No oil base would work.

Also been amazed how much more difficult it is to get best results in the final dish from a basic base (I've given up)

I put oil in the base so that I can reclaim it to dish fry. I guess if you don't reclaim then why not leave the oil out.

For info I find the opposite does not work for me ie the taz base. It does work for others so water is muddy. I need the 4 tbsp at dish fry to enable the fry and produce BIR. How important the 5 th tbsp from the base is I really don't know.

Quite a post for sure.

So naan

300g of self raising flour, I used tesco value but the BIR uses Elephant Atta self-raising, note that there is no baking powder, soda or yeast added.
1 egg
175ml milk
0.5 tsp salt
0.5 tsp sugar

Sp / mickdabass

Appreciate recipe info and will keep in mind.

I've ended up setting a batch off and will then take stock. Used kd yeast recipe at 66 % hydration.

For info I wanted to add milk or yogurt but want to keep the 3 day ferment. Actually thinking 2 day without yeast then add on day before cook.

I'm not sure how milk or yogurt will hold up and may make throwaway batch.

Sp.'s SR might have to be my starting point if the yeast don't work. Previously on made yeast dough same day for naan.

Ps I use UB's 66% hydration as STD for all naan. So defo agree on sort of sticky best.
I think h4ppy-chris 53%.