Discussion:
Naan bread
(too old to reply)
Mark
2014-03-31 19:28:14 UTC
Permalink
Does anyone know how to make authentic tasting Bangladeshi/Indian naan
bread? I have tried loads of recipes but they all turn out like naan
shaped english bread.
Saxman
2014-03-31 19:33:03 UTC
Permalink
Post by Mark
Does anyone know how to make authentic tasting Bangladeshi/Indian naan
bread? I have tried loads of recipes but they all turn out like naan
shaped english bread.
Is it really worth it when one can buy 2 Naan breads from Home Bargains
for 29p?

http://www.hotukdeals.com/deals/2-pataks-naan-breads-garlic-coriander-peshwari-29p-home-bargains-1624290
felangey
2014-04-03 09:06:07 UTC
Permalink
Post by Saxman
Is it really worth it when one can buy 2 Naan breads from Home Bargains
for 29p?
If you think Home Bargain naans are good, then it's not worth it! ;)
felangey
2014-03-31 23:28:28 UTC
Permalink
Post by Mark
Does anyone know how to make authentic tasting Bangladeshi/Indian naan
bread? I have tried loads of recipes but they all turn out like naan
shaped english bread.
It depends what you mean by "authentic"! :)

If you are looking for a recipe to mimick the best naan's from UK Indian
restaurants, then I can help you.

320g Water
1 Egg
200g Milk
2g Nigella (Kalonji/Onion) seeds
100g caster sugar

1kg Self Raising Flour
8g Baking powder

- Mix all the ingredient together bar the SR flour and the baking powder,
stirring until the sugar is disolved.
- Add wet mixture to the flour, preferably in a mixer, and bring together
until a soft dough is formed. (Aim for soft and tacky).
- Ball the dough and place in a bowl, with cling pressed down over the bowl
to make more or less airtight. Leave on worktop for 3-6 hours.
- Give dough a knead, then fridge overnight.

At this point you are ready to go...you can either portion ready for using
and let come to room temp under cling, or as I often do, just go for it
straight from the fridge.

You are looking to pull a tangerine sized ball from the dough and roll it
out as thin as you can reasonably get it on a floured board with a floured
rolling pin.

Preheat a tava or, as I use, a heavy aluminium/cast iron frying pan. Also
preheat the grill, if you have a good overhead one.

(The best way I have found to transfer the dough is to form a tea towel
bundle as you often see in restaurants, as seen bottom right here:
Loading Image... )

Brush the top of the rolled out dough lightly with oil all over, then place
the naan oil side down on the tea towel bundle, stretching to make a
teardrop shape if desired. (I just go with round for ease!). With fingers
wetted from the tap, rub the bottom of the naan all over to lightly dampen.

Now slap the naan onto the hot tava/pan and continue to cook on the ring for
20 secs. *Immediately place under the preheated grill, at which point it
will start to puff and slowly brown and char in the recognised way. Careful
not to overdo it, it cooks quite quickly and doesn't need to be charred all
over....a nice mottling over the center area is usually enough.

Lift our your naan and lightly brush butter or ghee on the top surface.
Serve hot with your favourtie Ruby!

*If you don't possess or would rather avoid the grill, you can mimick this
step by inverting the pan over the full-power cooker ring and make circular
motions until ready.
Mark
2014-04-03 18:35:53 UTC
Permalink
On Tue, 1 Apr 2014 00:28:28 +0100, "felangey"
Post by felangey
Post by Mark
Does anyone know how to make authentic tasting Bangladeshi/Indian naan
bread? I have tried loads of recipes but they all turn out like naan
shaped english bread.
It depends what you mean by "authentic"! :)
One that tastes/looks like a Naan bread you get from a
Indian/Bangladeshi restaurant. Mine always turn out like flat English
bread.
Post by felangey
If you are looking for a recipe to mimick the best naan's from UK Indian
restaurants, then I can help you.
320g Water
1 Egg
200g Milk
2g Nigella (Kalonji/Onion) seeds
100g caster sugar
1kg Self Raising Flour
8g Baking powder
- Mix all the ingredient together bar the SR flour and the baking powder,
stirring until the sugar is disolved.
- Add wet mixture to the flour, preferably in a mixer, and bring together
until a soft dough is formed. (Aim for soft and tacky).
- Ball the dough and place in a bowl, with cling pressed down over the bowl
to make more or less airtight. Leave on worktop for 3-6 hours.
- Give dough a knead, then fridge overnight.
At this point you are ready to go...you can either portion ready for using
and let come to room temp under cling, or as I often do, just go for it
straight from the fridge.
You are looking to pull a tangerine sized ball from the dough and roll it
out as thin as you can reasonably get it on a floured board with a floured
rolling pin.
This is quite different from what I have tried so I'll give it a go.
I always thought that Naan bread was made with yeast so maybe that's
where I am going wrong.
Post by felangey
Preheat a tava or, as I use, a heavy aluminium/cast iron frying pan. Also
preheat the grill, if you have a good overhead one.
What's a "tava"?
Post by felangey
(The best way I have found to transfer the dough is to form a tea towel
http://static.flickr.com/97/234596965_a92b7957a6.jpg?v=0 )
Brush the top of the rolled out dough lightly with oil all over, then place
the naan oil side down on the tea towel bundle, stretching to make a
teardrop shape if desired. (I just go with round for ease!). With fingers
wetted from the tap, rub the bottom of the naan all over to lightly dampen.
Now slap the naan onto the hot tava/pan and continue to cook on the ring for
20 secs. *Immediately place under the preheated grill, at which point it
will start to puff and slowly brown and char in the recognised way. Careful
not to overdo it, it cooks quite quickly and doesn't need to be charred all
over....a nice mottling over the center area is usually enough.
Lift our your naan and lightly brush butter or ghee on the top surface.
Serve hot with your favourtie Ruby!
Ruby?
Post by felangey
*If you don't possess or would rather avoid the grill, you can mimick this
step by inverting the pan over the full-power cooker ring and make circular
motions until ready.
Thanks.
felangey
2014-04-03 20:22:46 UTC
Permalink
Post by Mark
This is quite different from what I have tried so I'll give it a go.
I always thought that Naan bread was made with yeast so maybe that's
where I am going wrong.
Post by felangey
Preheat a tava or, as I use, a heavy aluminium/cast iron frying pan. Also
preheat the grill, if you have a good overhead one.
What's a "tava"?
It's an Indian cast iron griddle, often used for breads - not necessary at
all though. Just make sure you have a pan with some heft/heat retaining
ability and get it really hot before slapping on the naan.
Post by Mark
Ruby?
Cockney Rhyming slang, innit! ;) Ruby Murray = curry.
Post by Mark
Post by felangey
*If you don't possess or would rather avoid the grill, you can mimick this
step by inverting the pan over the full-power cooker ring and make circular
motions until ready.
Thanks.
Let us know how you get on. I think I forgot to say that the dough will keep
in the fridge for a good 3-4 days and still make a decent naan.
Mike.. . . .
2014-04-04 07:33:52 UTC
Permalink
Following a post by felangey
Post by felangey
Ruby?
Cockney Rhyming slang, innit! ;) Ruby Murray = curry.
and I think "innit" comes from sub continent immigrants?
--
Mike... . . . .
Tim C.
2014-04-04 08:16:02 UTC
Permalink
Post by Mike.. . . .
Following a post by felangey
Post by felangey
Ruby?
Cockney Rhyming slang, innit! ;) Ruby Murray = curry.
and I think "innit" comes from sub continent immigrants?
I think it's been hijaked by them in the last 10-20 years or so. It always
was just a London/south east expression when I were a lad.
--
Tim C. Linz, Austria.
Mike.. . . .
2014-04-04 19:59:56 UTC
Permalink
Following a post by Tim C.
Post by Tim C.
Post by Mike.. . . .
and I think "innit" comes from sub continent immigrants?
I think it's been hijaked by them in the last 10-20 years or so. It always
was just a London/south east expression when I were a lad.
Farage won't like that!
--
Mike... . . . .
David B
2014-04-03 10:16:15 UTC
Permalink
For all things BIR (British Indian Restaurant) sign up to this forum:

http://www.curry-recipes.co.uk/curry/

Regards

David
Tim C.
2014-04-03 10:57:03 UTC
Permalink
Post by David B
http://www.curry-recipes.co.uk/curry/
Regards
David
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
--
Tim C. Linz, Austria.
W.A. Sawford
2014-04-03 11:30:30 UTC
Permalink
Post by Tim C.
Post by David B
http://www.curry-recipes.co.uk/curry/
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
You could also have a look at David Smith's 'Curry House' site at
http://www.curryhouse.co.uk/ which has some good stuff I've made in the
past.

Wendy
Tim C.
2014-04-03 11:42:34 UTC
Permalink
Post by W.A. Sawford
Post by Tim C.
Post by David B
http://www.curry-recipes.co.uk/curry/
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
You could also have a look at David Smith's 'Curry House' site at
http://www.curryhouse.co.uk/ which has some good stuff I've made in the
past.
Wendy
Yes, I know that site. I bought the e-Books. The recipes, especially the
newer "one hour" ones are quite good I think. I'm often in a bit of a hurry
(hungry family) so they're pretty practical.
I need to start making some basic curry gravy etc again. That was always a
bit of an effort but worth it in the end.
--
Tim C. Linz, Austria.
Mark
2014-04-03 18:37:35 UTC
Permalink
Post by Tim C.
Post by W.A. Sawford
Post by Tim C.
Post by David B
http://www.curry-recipes.co.uk/curry/
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
You could also have a look at David Smith's 'Curry House' site at
http://www.curryhouse.co.uk/ which has some good stuff I've made in the
past.
Wendy
Yes, I know that site. I bought the e-Books. The recipes, especially the
newer "one hour" ones are quite good I think. I'm often in a bit of a hurry
(hungry family) so they're pretty practical.
I need to start making some basic curry gravy etc again. That was always a
bit of an effort but worth it in the end.
I couldn't get anything useful out of either of those sites
unfortunately. One uses a CAPTCHA[1] on the search and the other does
not return any relevant results.

[1] I can't do CAPTCHAs. I don't know why. I have no recognised
disability but they always say I am wrong.
Tim C.
2014-04-04 06:40:08 UTC
Permalink
Post by Mark
[1] I can't do CAPTCHAs. I don't know why. I have no recognised
disability but they always say I am wrong.
Yes they are a bit of a pain. I always need about 3 goes before I get one
right.
--
Tim C. Linz, Austria.
Mike.. . . .
2014-04-04 07:34:34 UTC
Permalink
Following a post by Tim C.
Post by Tim C.
Post by Mark
[1] I can't do CAPTCHAs. I don't know why. I have no recognised
disability but they always say I am wrong.
Yes they are a bit of a pain. I always need about 3 goes before I get one
right.
same here
--
Mike... . . . .
Tim C.
2014-04-04 07:24:57 UTC
Permalink
Post by Mark
Post by Tim C.
Post by W.A. Sawford
Post by Tim C.
Post by David B
http://www.curry-recipes.co.uk/curry/
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
You could also have a look at David Smith's 'Curry House' site at
http://www.curryhouse.co.uk/ which has some good stuff I've made in the
past.
Wendy
Yes, I know that site. I bought the e-Books. The recipes, especially the
newer "one hour" ones are quite good I think. I'm often in a bit of a hurry
(hungry family) so they're pretty practical.
I need to start making some basic curry gravy etc again. That was always a
bit of an effort but worth it in the end.
I couldn't get anything useful out of either of those sites
unfortunately. One uses a CAPTCHA[1] on the search and the other does
not return any relevant results.
[1] I can't do CAPTCHAs. I don't know why. I have no recognised
disability but they always say I am wrong.
On the Curry Recipes forum, CAPTCHA is only for guests. If you register you
don't need to enter any.
--
Tim C. Linz, Austria.
David B
2014-04-04 09:50:59 UTC
Permalink
Post by Tim C.
Post by David B
http://www.curry-recipes.co.uk/curry/
Regards
David
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
If you like that site you may want to check out Julian Voigt on You Tube.
Some good tips and recipes there.

David
Tim C.
2014-04-04 10:09:19 UTC
Permalink
Post by David B
Post by Tim C.
Post by David B
http://www.curry-recipes.co.uk/curry/
Regards
David
Thanks! That place looks good. Packed with info.
I have had one of the Curry Club's books by Pat Chapman(?) for years, and
made loads with it, but was never really convinced by the flavours. They
were good, but not quite what I expected. So I'll be trying some of the
basics again from the options at that forum.
If you like that site you may want to check out Julian Voigt on You Tube.
Some good tips and recipes there.
David
Ta! looks interesting. Guess what I'll be doing this afternoon while
waiting for the new recipe curry base to be sorted :-)
--
Tim C. Linz, Austria.
Stephen Wolstenholme
2014-04-03 12:39:12 UTC
Permalink
On Mon, 31 Mar 2014 20:28:14 +0100, Mark
Post by Mark
Does anyone know how to make authentic tasting Bangladeshi/Indian naan
bread? I have tried loads of recipes but they all turn out like naan
shaped english bread.
I used a method told to me by an Iranian I worked with a long time
ago. He always claimed Nan (as he spelled it) was just plain flat
"Persian" bread.

The stuff I made is like Irish soda bread with a bit of sugar added,
flattened out and cooked on a very hot metal tray.

Steve
--
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