Ive had to go back to my original recipe after a recent visit to a restaurant, so heres the V2 there lighter, sweeter, fluffier with a crisp base and more blisters.

I'm now totally happy with em!!  ;D

UB'S NAAN BREAD V2
RESTAURANT STYLE NAANS

INGREDIENTS:

2 cup plain flour
1 cup self rising flour
1 egg
0.5 Tsp salt
0.5 Tsp baking powder
1 Tsp oil
1 cup warm water
1 cup milk
1 Tsp yeast (optional)
1 Dsp sugar (optional)
Additional oil for brushing

METHOD

1. Mix warm water and yeast and set aside (leave for 2 min)

2. Sieve flours add backing powder, salt, sugar and mix in bowl

3. Whisk egg, milk, oil.

4. Add warm water to flour mix.

5. Slowly add egg, milk, oil mixture, little at a time you may not need all the mixture.
Keep mixing with hands this will be very sticky it will stick to your hands and will not leave the mixing bowl when pulled.

6. Rest dough for 2 to 3 hours (room temp) it will double in size. Will become light and soft.

7. Heavily flour side board, Rub hands in oil and separate dough into 4 to 5 balls. Add garlic, coriander at this point (optional)

8. Press dough flat then pick up dough and toss between hands until dough has stretched to thickness of 1 - 3 mm. don't worry if makes a hole practice makes perfect. Make into any shape you like.. Leave the rolling pin the cupboard they just don't look right if you dont.

9. Preheat tava or heavy frying pan (maximum), place dough onto tava and heat for 2 Min's or until base has gone golden brown, gently brush with oil.

10. Flip bread - brown the blisters. Done

Enjoy Unclebuck!

NOTES

Tsp = teaspoon 5ml
Dsp = dessertspoon 10 ml

Tava or Tawa is a heavy side less pan, any heavy flat tray will do.

don't knead the dough the dough needs to be sticky and soft so blisters will rise

Fillings/toppings i.e. garlic/coriander can be put in the dough or sprinkled on top at stage 9.

yeast can be omitted i use it just for extra rising - you will still need the warm water

The naans freeze really well

Hi Herman and welcome.

Quote from: Herman Hari Mirch on March 21, 2008, 12:14 PMi always make sure my curries have a bit of sweetness to them - usually by adding a bit of maple syrup to the meat as it is first given a quick fry in butter and garlic - any thoughts ?

sounds good matey not BIR but give it a go! ;D let us know how you get on. UB

Quote from: vindaloony on March 21, 2008, 09:27 AM
Hi guys my first post! i was given this website by a friend (excellent it is too) and i done this recipe last night with base gravy and tikka have to say bloody fantastic this is better than my local takeout!! ive been looking for garlic chili recipe for years, thanks unclebuck for sharing. now to aerate my house as it now smells like a restaurant!.

Hi vindaloony thanks for the feedback glad you enjoyed it and welcome to the forum

yes whole fresh green chili 

This is my favorite recipe at the moment  ;D  had it again last night... boy thats a lot of chili 

UB's Garlic Chili Chicken
Maximum Use Of Chili, Garlic With Chicken Tikka

Serves One

1 portion of blades chicken tikka
200ml Base Gravy - or more if you like it wet
2 tbsp oil
1 tbsp tomato paste
0.5 tbsp onion
2 tsp chili powder
1.5 tsp spice mix
10 whole chili
2 tsp minced garlic
2 cloves of garlic
2 tsp methi
0.5 tbsp fresh coriander

Method

Fine slice garlic cloves, fine chop onions.
add oil to pan on medium heat add onions , garlic, minced garlic, whole chili gently fry until ingredients start to turn brown then add spice mix and chili turn up heat and fry for a min the add tomato paste, base gravy, methi bring back to simmer then add chicken tikka. simmer until chicken is piping hot. add coriander to garnish.

Notes

methi is the dried leaf kind

fresh whole green chili

tsp = tea spoon
tbsp = table spoon

spice mix (B.E)

coriander 8 parts
turmeric 7 parts
cumin 5 parts
curry powder 4 parts
paprika 4 parts

tomato paste is a mix of double concentrate tom puree and water,  50% puree to 50% water -- white tower

Base Gravy -- recommend Base Gravy from Ashoka at the Quay
https://curry-recipes.co.uk/curry/index.php?topic=3199.0

blades chicken tikka
https://curry-recipes.co.uk/curry/index.php/topic,874.0.html



(Blades tikka is the best around however it's a little too lemony for this dish so stage 2 has been omitted)

Welcome aboard Davy lot of info here!  ;D
enjoy your stay...

chicken pathia, im really happy with it
;D
heres the recipe https://curry-recipes.co.uk/curry/index.php/topic,2526.0.html

UB's Chicken Pathia - hot sweet and sour


Pathia mix

100 ml hot water
25g coconut block
3 tsp tamarind
2 dsp sugar

Method

add 100 ml of boiling water to bowl, dissolve coconut block, sugar and tamarind. keep mixing until all has dissolved. you may need to heat the mixture a little to help this process.

Main
Serves one

1 tbsp veg oil
1 tbsp lemon juice
200 ml base gravy
100 ml tomato paste
1 tbsp pathia mix
1 tbsp onion
0.5 tbsp spice mix
0.5 tbsp capsicum
half fresh medium tomato
0.5 tbsp fresh coriander
1.5 tsp chili powder
1 portion UB's base chicken

Method

Fine chop onion, capsicum, tomato and coriander.
Add oil to frying pan on medium to high heat bring up to temp then add spice mix and chili powder stirring all the time until spices start to turn brown, add onion, capsicum and fresh tomato keep stirring for a minute then add base gravy a bit at a time to keep heat in pan constant when all base is added add tomato paste stir, add Pathia mix stir, add lemon juice and base chicken heat until meat is piping hot.
Serve with fresh coriander.


Notes

Base gravy is best used warm or just off the simmer.

Coconut cream block needs to be dissolved though a sieve to remove the foam that comes from it.

Tamarind is the paste kind triple concentrate

Tomato paste is tomato puree mix with 50% water

Sugar dessert kind

dsp = dessert spoon
tsp = tea spoon
tbsp = table spoon

Spice mix

coriander 8 parts
turmeric 7 parts
cumin 5 parts
curry powder 4 parts
paprika 4 parts

Links

Base Chicken
https://curry-recipes.co.uk/curry/index.php?topic=2525.0

Ashoka Curry Base
https://curry-recipes.co.uk/curry/index.php?topic=3199.0


Photo by jimmy2x
Revised 25/07/08