Naan bread methods

rascal

rascal

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[Mod.Edit: this and following few posts moved to form new topic]

Yorky said:
Naan bread pizza..........

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I've been reading about naans, I'm going to make my own next curry night I do. Does yours have yoghurt or yeast? The ones I've read are varied??

Russ
 
Last edited by a moderator:
rascal said:
I've been reading about naans, I'm going to make my own next curry night I do. Does yours have yoghurt or yeast? The ones I've read are varied??
Click to expand...

I didn't make that one although I have made naans before (with limited success). I made this one with flour, yeast and water and yoghurt half/half I think.

40710


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rascal said:
Thanks, no yeast?

Russ
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No yeast.
The flour includes the raising agents.



There are usually 4-6 around my table when I make curries so I make a kilogram batch

Naans.

500gm yogurt
500gm self raising flour

*mix until well combined but don’t go overboard.
*Divide mix into aprox 100gm portions
*roll 10 naans on a well floured bench
*cook in a hot dry pan or on a bbq grill

to go next level, brush them with garlic butter

To go super next level throw some dried fruit in the mix with desiccated coconut and brush with plain melted butter

Yes I know ghee would be ideal but it’s not something I generally have hanging around.

as long as you use equal measure by weight thiscan be used to make one naan or fifty.
 
500gm yogurt
500gm self raising flour

That was more or less how I made the flatbreads in the photo. But I found that using that much yoghurt made a very sticky and hard to knead dough - so I added quite a bit more flour. I leave the dough to rest for at least ten minutes before rolling. I fried the bread in a pan with very little oil until it 'blistered'. This bread (in my experience) really needs eating fresh. It will tend to dry out and go hard if kept.

40712
 
Frizz1974 said:
No yeast.
The flour includes the raising agents.
Click to expand...
This is assuming a self-raising flour, then, and not an All Purpose flour, yes?

I have been making naan bread with both baking powder and yeast, which seemed odd to me (i.e., having two raising agents). I've told myself that the yeast adds more air to the bread, while the baking powder makes it puff up when cooked. But, when you make something a certain way and you like the results, it's hard to deviate from it.
 
The Late Night Gourmet said:
This is assuming a self-raising flour, then, and not an All Purpose flour, yes?

I have been making naan bread with both baking powder and yeast, which seemed odd to me (i.e., having two raising agents). I've told myself that the yeast adds more air to the bread, while the baking powder makes it puff up when cooked. But, when you make something a certain way and you like the results, it's hard to deviate from it.
Click to expand...

Thanks to replies. When I make these ill post.

Russ
 
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