Just thought i'd post an update for all those still wondering about the pizza maker method.

<a href="https://curry-recipes.co.uk/curry/index.php?topic=4610.30" target="_blank">NEW PHOTO'S</a> link

Have a look about halfway down for a shot of a naan part cooked on the stone, thats after about 2mins and its done in about 5mins.

Rob.

Have you lot been making porridge out of oatmeal soap from body shop again?  :

Neither have i SS 

I'll stick keema naan on my to do list for next week Axe, as i quite like the odd stuffed naan or three 

Rob.

I think a lot of Dip's recipes are very good but i don't like his base, i tend to use either CA's or Ashoka depending which dish i'm making.

I just can't put my finger on what the difference is between Dipuraja's way of putting recipes together and others but it does seem to work and work well 

I keep wondering why his way gets so close to what i remember in the mid 80's as he relies heavily on pastes, i guess the man has either studied the flavours really well or else probably more likely he has had the old ways handed down to him and adapted, still leaves us guessing though 

Rob.

More pictures of my naan making process, it just might help somebody i hope 


^^^ Ingredients in the bread pan ^^^

^^^ Dough after completed cycle (1 1/2 hours) and left to rise (1/2 hour) ^^^

^^^ Turning out - well aerated and sticky ^^^

^^^ A bit like chewing gum that's got warm ^^^

^^^ On floured silicon sheet ^^^

^^^ Floured and rested for 15 mins ^^^

^^^ Rolled out thin - similar to Micks table naan on the pillow ^^^

^^^ Part cooked on the pizza maker ^^^







^^^ Dipuraja's chicken tikka balti made with Ashoka base ^^^

^^^ Completed meal ready to go ^^^

Rob.

Mick, those are fantastic shots  ;D

I'm gob smacked how they manage to manipulate that naan cushion without losing it in the charcoal, brilliant!

Ray, you owe me a laptop cos i just spat tea all over mine lol

Rob.

Jerry, I didn't think for one moment that you were, its very tricky to convey emotions for me even with the little chef smilies but i have quite a thick skin in any case so don't worry 

Its hard not to sound like a curry fanboy but without everyone's input on here i would still be in the dark ages struggling to emulate my local BIR

Bread, naan or otherwise is a bit of an art form IMO much like pastry making, you either can or you can't (hence my forum name) lol

I love it when i log on and someone has posted the latest break through, no matter how wacky i just have to try it out  ;D

Axe, (Kenwood Chef, Dough Hook) funny you should say that cos i have tried using one for naan dough but that was before the breadmaker and pizza machine, so in the interest of science i might give it another go and see what happens 

Thanks for all the nice comments folks, but i only assembled it you lot worked it all out  ;D

Rob.

Hey Domi, whichever you choose i hope you enjoy using it and it gives you good service. Please don't base your judgement on my ramblings  :-X

Rob. 

You see that's where people differ i have an ice cream maker and although it makes great ice cream, its annoying to clean up and is not cheap to make, subsequently mines stuck in the cupboard plus i can buy luxury ice cream from the supermarket, unfortunately they don't sell BIR quality naans yet  ;D

BTW i'm as tight as they come and when the wife decided she wanted to challenge Warburtons i persuaded her to buy a second hand one off Ebay 

Rob.