Hi'ya...so here goes for my 1st post of a Naan bread recipe I'd like to share with you. It's not so much the recipe that's important but the method of cooking. The recipe for the dough is very simple but works for me and delivers a great naan that comes as close as I've ever got to BIR. You could of course refer to CA's recipe which is more elaborate and would no doubt add flavour although I haven't tried his yet (looks good though!). The key to success in this recipe is the use of one essential piece of apparatus...a chef's blow torch. Alternatively you can use the DIY paint stripping type but I don't find them as practical, mine keeps going out when tilted which really isn't ideal considering our use of it here. Just for the record, I actually thought I had invented this method but my pride was dashed when Stephen L told me he also uses a blow torch. No matter, I still discovered it all on my tod and that's good enough for my ego! Give it a go and I?m sure you?ll be impressed with the result?let me know how you get on.

Ingredients for approx 10 medium size Nann breads.

?   500g self-raising flour
?   Approx 1 glass of milk (or half milk ? half yoghurt)
?   1 egg
?   1 tbsp sugar
?   1 tbsp vegetable oil
?   1 tsp salt
?   0.5 tsp of yeast
?   Some melted butter or ghee for brushing (optional)

-   Sieve the flour into a large bowl
-   Add all the ingredients and then progressively mix in the milk (or milk/yoghurt) using your hands.
-    Mix and knead the dough adding milk until you obtain a smooth, quite soft consistency. The dough must not be too firm.
-   Remove the dough from the bowl and continue to knead on a lightly floured surface for a few moments more.
-   Clean the bowl and lightly grease the interior with a few drops of vegetable oil.
-   Place the ball of dough into the bowl then cover with a damp dish cloth.
-   Place in a warm atmosphere for 1 hour. My oven has a special setting for making dough rise, keeping it at a steady 40?. That?s the ideal temperature but just normal household temperature is sufficient, but then extend the resting time to 2-3 hours or so.

Cooking

-   Heat a large non stick pan or tava to a very high temperature preferably over a gas burner. (I?ve never tried on an electric cooker) The high temperature is very important at this stage.
-   Have your blow torch ready and ?slap? a naan into the pan.
-   After around 20 seconds or so the dough should begin to bubble in some areas (and not in others depending on heat distribution). Here?s the fun bit. Where the bubbling begins, start to blow torch that area using a circular motion, thus assisting and developing the bubbling. Ideally the entire naan should puff up (it?s magic when it happens!), but even if only part of it does you can consider it a success. Continue just a few moments longer, flaming the surface of the nann, concentrating on some areas more than others in order to obtain ?that? tandoor oven slightly burnt effect we?re aiming for. NB: Timing is of the essence and it is absolutely crucial to work fast so that the naan does not stay too long in the screaming hot pan. Too long, and your naan will be burnt or too firm on the under side.You?ll know when it?s right!
-   Serve immediately with or without a light brushing of butter/ghee on the upper side. (personally I like it natural without anything)

Note
-   Do Not flip the naan over in the pan or you will ruin the blistered bubbled effect which is so important to the final result.
-   The entire cooking process should not last more than 2 minutes max, maybe less, in order to preserve the light and fluffy, slightly doughy inside so typical of a BIR naan.
-   There is a knack to this method and there may be some misses before getting it right but once you have mastered it, you may well never want to do them in any other way. Please let me know how you get on and don?t hesitate to ask if I can be of any help.

Quote from: DeadBeat on July 26, 2012, 07:43 PM
I goto Paris several times a year, and I avoid French Indian Restaurants like the plague.
Just as the Indian foods were adapted for BIR, the French adapted their Indian food to be bland and dissappointing. Particularly avoid Saravana Bhavan on Rue du Faubourg St Denis. My wife and I had a very very bad experience in there last year.

Not surprising really, it's such a tourist trap in that area, def to be avoided. If anybody does come to Paris and can't suppress the craving for a curry, the best place to find a decent curry house is in the 10th district around the Gare du Nord area. That's the main Indian population area in Paris and whilst it won't be BIR it's the closest you'll find. There are also several indian mini markets where you can get all your main ingredients, spices etc...you never know.

Quote from: Stephen Lindsay on July 25, 2012, 10:21 PM
Bonjour Clive et bienvenue sur le forum de L'ecosse. I also use the blow torch for crisping up the top of my naans and please do post your recipe it all adds to this community of curryholics.

I've been to Paris quite a few times and had a curry once, but it just didn't do it for me and as ever it's always a bit strange to be asked, "et avec des legumes?"

Curry on buddy.

OMG..I'm talking to an elite curry master, I feel like the karate kid kneeling before his master! RESPECT!
Yes, know what you mean re the French version of currys and adding legumes. I consider myself lucky though as I have a local restaurant which actually knocks out a reasonable (I did say "reasonable") Madras, never hot enough but that at least tastes pretty good and in their defence, have a good sheek kebab for starter, great pilau rice and perfect naan bread. So all in all not too bad by french standards. 
OK, having spoken to you now has given me the confidence and motivation I needed to get down to it and post my naan bread recipe. Just need to work out excatly where to post it.

On y va!

Quote from: fried on July 04, 2012, 12:28 PM
Welcome from another ex-pat in France.

Like you I started cooking BIR style because of the poor standard of food in restaurants. Luckily I live in Paris, so at least all the ingredients are readily available.

you'll find all the recipes you need here to do yourself proud.

Ok Fried...I live in Meaux in the 77 dept (hence the Clive77!) around 45 mins from Paris. We'll have to meet up some time for a good meal (I'll spare you the wife and kid so we can have a reall curry!)

Hello again...sorry for the delay in answering but i've just got back from hols to read your much appreciated welcoming messages. Thanx. Yes Collin, I will post my naan bread recipe asap. I will just warn you now that to succeed you will need a good pan and  one essential piece of apparatus...a chefs blow torch. (or a real one, the camping gas cylinder type you can buy in DIY stores but I find it less practical as it tends to go out when you tilt it). I know it sound mad but believe me the result is magic as the effect is that of a Tandoor oven with the intense heat coming from both sides!
I'll get it down as soon as I get 5 mins!

Hi to all you curry fans,

I've just joined CRO: As a Brit living in France for over 20 years now, if there's one thing I do miss is a damned good BIR curry. You can get a reasonable one in the restaurants here but NOTHING like a great British one. The French don't generally like very hot food so it's difficult to get a curry hot enough by our standards or else they'll just sling in some extra chili powder on demand but as we all know, that just ain't the way! So I'm looking forward to trying out your such very tasty looking recipes and who knows, maybe share one or two with you if I manage to come up with something interesting...although must admit, you all seem way ahead of my curry knowledge so far. I do have a great recipe and above all, method, for making Naan bread at home, just like the local TA. I'll submit it if nobody else has already.

Cheers to all and "? bient?t"!