Quote from: JerryM on April 27, 2008, 10:18 AM
Tamala,
this is one that needs trying out to appreciate what's happening.
i must admit i was very sceptical (as you point out it's not conventional at all in terms of bread making) but now i am totally sold.
i'm no master baker (of course) but i make pizza dough and bread all the time. i know that kneading is very important but we (home cooks) have to accept we've not got the equipment and therefore need to improvise somehow.
what i do know is that with this recipe there is no need (sorry pun - i did like yours so could not resist) to knead. the high proportion of water has the effect of making the finished "bread" very soft. it also makes it very very sticky.
what mr clever (UB) has stumbled on is a way of dealing with the stickiness and get a top notch product - hence the pat a cake trick and throw the rolling pin away.
i too got very ugly (the dough only wants to stretch in 1 direction making the thing long and narrow not pear shape) shapes but the family were totally sold on the taste (much better than the KD recipe).
during the "throwing" of the naan from hand to hand i added a sprinkling of extra flour to keep the surface from sticking - the aim is to keep the inside volume wet/sticky but the outside floured just enough for the pat a cake trick to work.
as UB says we now just need to develop our pat a cake skills.

Thanks jerrym, as always a full and constructive post - LOL I particularly like this bit "mr clever"  ;D

Quote from: smokenspices on April 27, 2008, 01:33 PM

Quote from: Tamala on April 27, 2008, 08:55 AM
Dough!  Lighten up!  "Prove it" was supposed to be a pun and a joke UB!  :

I got it!  ;D

and the other two!

yep got it... arh back to bed for me 

Tamala did you get out the wrong side of the bed? no ones going to ask you to prove anything. This recipes asks for a sticky dough... yes sticky with no kneading - the pics speak for them-selfs.. if youve got a recipe feel free to post it.

For anyone whos not to sure what a tava is heres one
TAVA OR TAWA - click pic for more info on tava's

Quote from: joshallen2k on April 27, 2008, 02:16 AM
They were also the ugliest naans I've made to date. I need to get used to the stickiness, but as someone else pointed out that's key.

Dont tell the naans there ugly they wont like it  - just practice thats all - trust me ive had some disasters

Quote from: joshallen2k on April 27, 2008, 02:16 AM
Question - you mention oiling the surface of the naan before flipping them. Am I right to assume that the skillet (I'm using a large heavy cast iron one) should be lightly oiled as well?

I dont oil the tava that i use as its non-stick, but if your skillet is sticking then a brush with oil wont hurt.

Quote from: Bobby Bhuna on April 23, 2008, 09:48 AM
Hahaha, don't let post count fool you, I'm just easily distracted at work! ;D

No no, I mean you always go back to the chopping board and give honest results good or bad... So a review from a reg cr0 member is a plus ;D

Hi joshallen2k, yep as Davy says.. it gives xtra lift its not fundamental but i like it, some people don't, some people are allergic to it. Its totally up to you just remember you will still need the warm water. UB.

Quote from: Davy on April 25, 2008, 01:37 PM
I forgot to mention. I picked this excellent tip up off Manjulas website on You Tube. Instead of flouring your worktop or chopping board put the flour in large basin and just dip the dough in both sides and roll as normal. Far less mess all round. Your missus will love you for it too!  ;D

Thanks Davy thats a good tip! considering this is a sticky little monkey to say the least!!   ;D

Quote from: smokenspices on April 24, 2008, 05:13 PM

joined about a month ago just before new kitchen delivered! ;just prepared a very acceptable curry (smokenspices lastest) prawn madras. slow learner but getting there with pactice definately best BIR site on the net.

Hi IJRichardson and welcome forum 

Quote from: JerryM on April 24, 2008, 07:39 PM
UB,

you've got something definitely very special here.

i must admit i was a bit sceptical (i make bread a lot and did not like the liquid ratio - sticky as u say).

what i failed to realise is there is no need to knead this dough even if u put yeast in as i did. just enough flour to get it into a ball.

i must admit i did not mess about with the intricacies either - i dump all the powders in my bowl followed by the liquids. i left the egg out but know its better with than without.

i'm not sure on the cup size and converted 1 cup as 8oz.

sceptic no 2 - the pat a cake trick - i thought the liquid ratio would make rolling pin hardwork so thought i would give your trick a go.

wow! i could almost picture myself in a BIR chucking the naans back and fro. i did struggle to get the edge thickness down (and cheated with the rolling pin).

these naans flew off the plate much faster than normal (and much faster than i could chuck them around).

simple the best i've cooked and don't see them getting much better than this. ;D

Im glad you liked it and thanks for the feedback 

Quote from: JerryM on April 24, 2008, 07:39 PM
for me i going to try using all plain flour as i think the self raising gives a bit of a taste (can't describe it).

I have to agree

please let know how you get on with all plain flour... I have left it out once myself but they just didnt get light enough? but that may be down to technique but I'm still unsure.. Ive left SR flour in the recipe as i think it makes it a bit easier for us amateurs using hobs (except haldi who's got a tandoor)  ;D

Thanks UB.