Cooked a pile of these today, but my measurements were out as I only got nine from the recipe. Dough balls too big I guess.

Tips from Onions and secret Santa came in useful. I added the baking powder to the dry rather than the wet ingredients at the start and my dough defiantly seemed to have more life to it than previous attempts.

Saturday night is Chinese night. Char Sui pork, beef chow mein and egg fried rice.

Quote from: chewytikka on December 12, 2013, 12:45 PM
H4ppy's getting very close with this one. Excellent Vid!

Probably forgot about adding a bit Salt.

Near enough CBM's Restaurant Naan Bread in action.

Only difference in my restaurants is its proved, IN the plastic bag.

Nice one
cheers Chewy

Hi chewy, does this mean the bulk dough mix is proved in a plastic bag, or the bulk mix is left covered for a while then the balls are made and then placed in a plastic bag to prove?

I might've well been the one to ask the silly question - are these people really forum members? If so, who?

Quote from: chewytikka on April 24, 2015, 08:10 PM


Be creative, put your caption here :- ...................................................................

"At the annual curry awards the judges crowd around their computer screen to judge the most prestigious category of all.... Best CR0 Flame War of the Year..!"

Quote from: Stu-pot on April 24, 2015, 06:15 PM

Quote from: Sverige on April 23, 2015, 08:43 PM
Just spaghetti bolognese

That looks so good......

Thanks Stu, kind of you.

Curry tonight

Just spaghetti bolognese

Simple chicken Ceylon tonight

Naan bread was a bit bobbins, paper thin and pimply like a 14 year old, but all the food tasted ok, so that's the main thing.

Looks good Gav, let us know when you come up with the perfect formula for operating it. Bound to help someone out

Oh thanks. Have I photoshopped it then?