Steve Harford Posted August 27, 2017 Share Posted August 27, 2017 Hi al While the Weber kettle is hot today I am considering making some naan bread to go with a curry for tomorrow evening. Does anyone have a go to recipe they can share? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Share Posted August 27, 2017 This is the recipe that the owner of the Beach Shack gave me, that we visit every year in India. Nan Bread Serves: 6 Categories: Indian Ingredients: 5 cups Refined Flour 1 tsp baking powder 1/2 tsp Bicarbonate Of Soda 1 tsp 2 tsp Sugar 1 Beaten Egg 1 cup 2 tsp low fat natural yogurt 2 tsp oil 2 tsp Butter Directions: Sieve flour with baking powder, bicarb soda & salt. Add sugar,egg, milk, yogurt and water. Knead well into a medium soft dough. Apply a little oil, place under a damp cloth for one hour. Make equal sized balls, squeeze out between thumbs, to a round. Roll out with rolling pin until 6 inch in diameter. Stretch one end out to make a tear drop. Put onto a Gaddi and place onto wall of heated Tandoori oven, or cook in a pre heated oven at 200'C. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted August 27, 2017 Author Share Posted August 27, 2017 Brilliant! Cheers mate ?? Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 27, 2017 Share Posted August 27, 2017 Not a problem, we are all here to share our knowledge and ideas. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 12, 2017 Share Posted September 12, 2017 I wonder how well this would work with gluten free flour, might have to give this a whirl Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted September 12, 2017 Author Share Posted September 12, 2017 Coincidentally I am just half way through making the above recipe. Ordinary plain flour though Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 12, 2017 Share Posted September 12, 2017 We need pics! Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted September 12, 2017 Author Share Posted September 12, 2017 If it works ok then you will get some I'm planning on doing them in the Roccbox. Probably be cooking them tomorrow once the dough has proofed Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 12, 2017 Share Posted September 12, 2017 Sounds good to me!! Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted September 12, 2017 Author Share Posted September 12, 2017 Here we go then. Just torn off a piece of the dough as we were doing pizzas anyway so thought I'd make use of the heat. I actually got the thing up to max (500C) on the gauge as I left it on whilst we were eating. Might have been too hot I think. The wife says it looks like a puffer fish and to be fair it really did puff up in the oven. Took only 30 seconds so, as I say, maybe a bit hot. Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted September 12, 2017 Author Share Posted September 12, 2017 Just another thing. The dough was nowhere near proved at this stage and had shown no signs of swelling up so I guess not bad considering. Mind you I have yet to taste it! ? Quote Link to comment Share on other sites More sharing options...
Steve Harford Posted September 13, 2017 Author Share Posted September 13, 2017 OK. So here we are, or were, 24 hrs later. I left the dough out, covered with a shower cap, as you do ☺️ Then took out and added more flour to get it workable. It really was quite sticky. I split it into three and rolled it out into individual portions. All the while I had the roccbox on max. I was going to tweek the heat back but I sort of like seeing if off the dial as I have had trouble getting there previously. Another story. Anyway I slid each one in, in turn, just inside the door. As soon as they got puffy flame side i turned them round. Not over. Kept doing that until I got the colour I wanted. Probably a minute to 90 secs in total. The inside looked after itself and was just perfect. A quick lick of melted butter and they really looked good and the taste and texture was superb. Not quite the flavour perhaps of an Indian tandour one but everything else was on a par and far far superior to any supermarket ones which I have had. Well pleased. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 13, 2017 Share Posted September 13, 2017 They look amazing, glad they worked out for you. Another lesson learned, if at first you don't succeed try try again! Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 13, 2017 Share Posted September 13, 2017 They look amazing! I'm going to have to investigate if this can be done with gluten free flour, I like the idea of making naans...and would be a great excuse to build a tandoor... ☺ Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 13, 2017 Share Posted September 13, 2017 Will post up my Beer Keg Tandoori build. Quote Link to comment Share on other sites More sharing options...
valve90210 Posted September 13, 2017 Share Posted September 13, 2017 Oh yes, please do I'd be very interested to see it. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 13, 2017 Share Posted September 13, 2017 Will get it posted up tomorrow. Quote Link to comment Share on other sites More sharing options...
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