Quote from: StoneCut on June 25, 2013, 10:46 AM
I think what may have been a not-so-good-choice was rolling out the dough. Just push it down with your fingers and don't knock all the air out of it and try again (watch some videos how the pizza guys do it). And if you want them as puffy as the one in the last pic then you'll definitely need some yeast, IMHO.

urban myth.

I tested it, i totally flattened a nan with the rolling pin, folded it in half and flattened again. Still came out perfect. If the dough is good then it will just work.

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shan is very well known asian brand so should be ok.

anything that has cream in it, they are for wimps/kids.

If I wanted cream I'd order rice pudding or something french.

I found that hardly any rolling is needed. I basically prod the dough into the rough tear shape using fingertips and then pick it up and 'clap' it between my hands which stretches it dead thin.

The dough consistency is crucial though I found, if in doubt just leave it all day to rise to see the difference. It becomes really light and puffy. I started off with Chris youtube recipe but sound it wasn't sweet enough and used a bit too much yog (15 tblspoons) so I modified it as follows which makes 8 naans:

500g plain flour
225ml luke warm water
5 tblsp yog
4 tblsp veg oil
4.5 tbsp sugar
teaspoon dried bakers yeast
a tad under a teaspoon salt.
1.5 tsp kalonji seeds

method:

1. Mix sugar, water and yeast and let it froth (10 mins).
2. dump everything in the mixer bowl and mix until its a dough ball then let it rest. The mix takes 20 seconds using an electric mixer.
3. After half an hour let it mix real well until silky smooth, you may need more water/flour. Takes 3 mins on my mixer.
4. oil a bowl and dump the dough into it. Cover with cloth and leave for 4 hours or longer, the longer the better. Aim for a trebling in size.
5. Punch it down then leave it again for a couple hours.

This works perfect for me, I cook using a tawa to get the bottom done then under the grill and it bubbles like a champ. Light brish with ghee and its better than the real thing! Can't see any need for a tandoor to be honest as this is 99% there.

I'm going to make another batch and freeze it to see how well it defrosts. That way can make a massive batch of say 30 nanns and freeze the lot.

Just to follow up, I've cracked naan.

Used Chris recipie but doubled the sugar and added kalonji seeds. The trick is to let it rise for a min of 4 hours, punch it down at let it sit again for min 2 hours.

It came out better than any I've tried and cost less than

I freeze base sauce using zip lock bags as well. cheaper than foil and can fit more into the freezer. Re-useable too.

It's not as crunchy/chewy as a tandoor nan. Not sweet enough for my taste either. Will do another batch and add more sugar, may even experiment with some jagggery.

Well success this time!





I used H4ppyleader's recipe from youtube https://www.youtube.com/watch?v=F6Qs2EVqr6U.

Worked a treat but had a couple things missing for me, not enough sugar (needs at least 1.5tbsp i think) and no kolonji seeds.

Next batch I'll amend but really chuffed it bubbled!

you make a very good point. I really get fed up with the same old lamb/chiken all the time.