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naan help

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recall101's picture
recall101

naan help

So I followed this recipe

3c water

1t yeast

1t honey

1t salt

4T yougart

3/4c water

2T oil

 

I followed the recipe and baked it at 150c like it said. It tasted good, but it was like a pizza crust without the toppings. It was pale, compact, and chewy. Do you think the recipe was wrong by baking it at such a low temp? Should I try this recipe again but at 250c? Or should I ditch this one and try a different naan recipe?

Felila's picture
Felila

I fry my naan in a frying pan. With butter or ghee, whatever's on hand. You don't need a lot -- but just that bit is enough to give the naan a pleasant flavor. I've discovered that naan freezes well and reheats nicely in the microwave. So you could just stock up and then heat up a few naan whenever you cook Indian. Or serve stew ...

I'm getting hungry :)

recall101's picture
recall101

Thanks Felila  for replying

Im a little confused now. So I should fry them like a tortilla? Should the dough be more of a batter consistancy? How thick should be the final product?  I need to learn the basis before I can start changing variables.

 

Im getting hungry also- I dont think they will last to the freezer stage- theyll be all eaten :) 

sourdough-guy's picture
sourdough-guy

That's so weird I made Naan yesterday for the first time in over a year,  

 I made them like this:

1/2 cups of water

1/2 cup of yogurt, I used madzoon (sp)? because it's live and ferments fast.

±4 cups of flour

1 tsp of malt syrup

-2 tsp salt and

± 1 tsp of yeast

onion seeds for sprinkling

I baked them in a hot oven 250C on a stone

Mix all your ingredients and allow to rest for half an hour, knead til smooth, cover with film and allow to double, tip the dough out onto a floured counter top, sprinkle with onion seeds and cut into eight triangles. Now roll out the triangles, paint with ghee or oil  and bake on the stone in a hot oven I set the oven as hot as it would get and the stone is the bottom tray from a plant pot. Boy did my kitchen smell like India. I'd make them a bit thicker next time and maybe try adding half and half water and milk instead of just the water but try them as is first. They were really fantastic.

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Photo Sharing and Video Hosting at Photobucket

Sourdough-guy

gezzamckay's picture
gezzamckay

hi

what kind of flour do you use for this... sorry if this question sounds stupid but ive really never baked or cook much before

Also, is there only one type of yeast ?

sphealey's picture
sphealey

http://www.thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast

My thoughts on yeast types can be found in this thread. Generally, don't worry about it much if at all - just use your usual yeast.

sPh

Felila's picture
Felila

A stone would be great if you have a stone. I don't, so a cast iron frying pan works. But otherwise your naan should look like the ones in the pictures. Not batter, not pancakes. Great pictures. Thanks sourdough guy!

sourdough-guy's picture
sourdough-guy

Thanks for the link to the curry site, I'll have a look at that when I have more time. I'm propping my eyes open with sticks at the moment. I've been left home alone. My partner is in Italy at the moment. I'd better get something good to eat out of this trip. lol.  

Sourdough-guy

merrybaker's picture
merrybaker

What? You didn't send along a list of foods to bring back for you? With good planning, the person at home gets better souvenirs than the traveler does, lol. And none of the hassle of airport security!

recall101's picture
recall101

I made them again today and used a much higher temp, 250c and rolled them paper thin. I dont have a stone but instead I used an upside down cookie sheet. They came out awesome. They look like the picture above but not as shiny cause I didnt top them with butter.

 

What does the yougart do in the recipe? Does it help ferment the dough? 

merrybaker's picture
merrybaker

You might want to check out this wonderful forum devoted to Indian cooking (with plenty of recipes for Indian breads). What makes it different is that the recipes are from actual chefs. And what makes it wonderful is that the recipes really work, lol. So far they've posted recipes for chapatis, naan, keema naan, peshwari naan, garlic naan, puris, and parathas! Sometimes members have a question or problem, and everyone (including chefs) keeps helping and offering advice until the problem is solved. Starting this weekend, there will be a "live chat" with a chef who'll answer questions on any of the bread, or curry, or other recipes. And it's all free!

http://www.realcurryrecipes.co.uk/

If you do go there, for heaven's sake take a look at the curry recipes. They are so-o-o good!

gezzamckay's picture
gezzamckay

hi

what kind of flour do you use for this... sorry if this question sounds stupid but ive really never baked or cook much before

Also, is there only one type of yeast ?

postiechic's picture
postiechic

ok...so i made naan today. I didnt use a recipe from here but used a cross between to two from other sources. It tasted good and the texture seemed ok. Only thing is that some of them realllly puffed up ....like one big puff on top. They looked like mini flying saucers. So...what coulda been the problem?

cheers

V... 

Felila's picture
Felila

Good naan will puff! They usually deflate as they cool.

postiechic's picture
postiechic

ok, yeah they deflated but that's coz I stacked a couple on top of the ones that looked like flying saucers. So, they woulda deflated even if i hadn't stacked em?

cheers

V... 

Felila's picture
Felila

If you've rolled them really really thin, so that they're more like chapatis than naan, then they can cool down and still be puffed, all thin and crunchy. But if they're naan-thick, they'll usually soften and deflate. Whether or not you put anything on top of them. 

Hey, if they taste good, everything is fine!  Thick, thin, soft, crunchy ... 

postiechic's picture
postiechic

thanks!!  and yep you're right..my theory is if it's edible then it was a success